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Hearty Pasta Casserole Recipe

Hearty Pasta Casserole Recipe

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!
TOTAL TIME: Prep: 45 min. Bake: 35 min. YIELD:8 servings

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

  • 1. 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.
  • 2. 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.
  • 3. Drain pasta and return to the pan. Add sausage mixture, 1 cup mozzarella, 1/4 cup Asiago and roasted vegetables.
  • 4. 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.

Nutritional 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 Pairings

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.