Summer Skillet Pasta
User Reviews
4.9
36 reviews
Excellent
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Prep Time
15 mins
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Cook Time
35 mins
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Total Time
50 mins
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Servings
6 servings
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Course
Main Course
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Cuisine
American, International
Summer Skillet Pasta
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Cheesy baked pasta with the best summer vegetables and andouille sausage! Even your picky eaters will gobble this up!
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Ingredients
- 8 ounces penne or rigatoni, or ziti
- 2 tablespoons olive oil divided
- 1 zucchini sliced
- 1 yellow squash sliced, large
- 6 ounces andouille sausage sliced
- 1 red bell pepper chopped
- ½ sweet onion chopped
- 3 cloves garlic minced
- 1 ¼ teaspoons Italian seasoning
- 1 (28-ounce) can diced tomatoes
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- ⅓ cup basil chopped, fresh leaves
- 8 ounces mozzarella cheese shredded
Instructions
- Preheat oven to 350 degrees F.
- In a large pot of boiling salted water, cook pasta according to package instructions until al dente; drain well.
- Heat 1 tablespoon olive oil in a large cast iron skillet over medium high heat. Working in batches, add zucchini and squash, and cook, stirring occasionally, until golden, about 3-4 minutes; set aside.
- Add remaining 1 tablespoon olive oil to the skillet. Stir in sausage, bell pepper and onion until golden, about 4-5 minutes. Stir in garlic and Italian seasoning until fragrant, about 1 minute.
- Stir in diced tomatoes. Reduce heat and simmer until slightly thickened, about 7-10 minutes; season with salt and pepper, to taste.
- Stir in pasta, zucchini, squash and basil until well combined; sprinkle with cheese.
- Place into oven and bake until bubbly and golden brown, about 15 minutes.
- Serve immediately.
Genuine Reviews
User Reviews
Overall Rating
4.9
36 reviews
Excellent
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