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Hearty Pasta Casserole

Hearty Pasta Casserole
Loaded with colorful, flavorful roasted veggies, this recipe became an instant hit with us when it was developed in the Country Woman test kitchen. This rustic Italian-inspired casserole is also the perfect main dish "to go": it transports easily and retains heat well. A great make-ahead, too!
8 ServingsPrep: 45 min. Bake: 35 min.

Ingredients

  • 2 cups cubed peeled butternut squash
  • 1/2 pound fresh brussels sprouts, halved
  • 1 medium onion, cut into wedges
  • 2 teaspoons olive oil
  • 1 package (13-1/4 ounces) whole wheat penne pasta
  • 1 pound Italian turkey sausage links, casings removed
  • 2 garlic cloves, minced
  • 2 cans (14-1/2 ounces each) Italian stewed tomatoes
  • 2 tablespoons tomato paste
  • 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese, divided
  • 1/3 cup shredded Asiago cheese, divided

Directions

  • In a large bowl, combine the squash, brussels sprouts and onion;
  • drizzle with oil and toss to coat. Spread vegetables in a single
  • layer in two 15-in. x 10-in. x 1-in. baking pans coated with cooking
  • spray. Bake, uncovered, at 425° for 30-40 minutes or until
  • tender.
  • Meanwhile, cook pasta according to package directions. In a large
  • nonstick skillet, cook sausage over medium heat until meat is no
  • longer pink. Add garlic; cook 1 minute longer; drain. Add tomatoes
  • and tomato paste; cook and stir over medium heat until slightly
  • thickened, about 5 minutes.
© Taste of Home 2013

2 of 2

Hearty Pasta Casserole (continued)

Directions (continued)

  • Drain pasta and return to the pan. Add sausage mixture, 1 cup
  • mozzarella, 1/4 cup Asiago and roasted vegetables.
  • Transfer to a 13-in. x 9-in. baking dish coated with cooking spray.
  • Cover and bake at 350° for 30-40 minutes or until heated
  • through. Uncover; sprinkle with remaining cheeses. Bake 5 minutes
  • longer or until cheese is melted. Yield: 8 servings.
Nutrition Facts: 1-1/4 cups equals 416 calories, 13 g fat (5 g saturated fat), 47 mg cholesterol, 816 mg sodium, 53 g carbohydrate, 7 g fiber, 24 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
© Taste of Home 2013