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Hearty Pasta Casserole

Total Time

Prep: 45 min. Bake: 35 min.

Makes

8 servings

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!
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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 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 15x10x1-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 13x9-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.

Nutrition Facts

1-1/4 cups: 416 calories, 13g fat (5g saturated fat), 47mg cholesterol, 816mg sodium, 53g carbohydrate (11g sugars, 7g fiber), 24g protein.

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