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0 from 36 votes

Summer Skillet Pasta

Cheesy baked pasta with the best summer vegetables and andouille sausage! Even your picky eaters will gobble this up!

Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings: 6 servings
Course: Main Course
Cuisine: American , International

Ingredients

  • 8 ounces penne, rigatoni, or ziti
  • 2 tablespoons olive oil divided
  • 1 zucchini sliced
  • 1 large yellow squash sliced
  • 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
  • Kosher salt and freshly ground black pepper to taste
  • ⅓ cup chopped fresh basil leaves
  • 8 ounces mozzarella cheese shredded

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees F.
  2. In a large pot of boiling salted water, cook pasta according to package instructions until al dente; drain well.
  3. 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.
  4. 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.
  5. Stir in diced tomatoes. Reduce heat and simmer until slightly thickened, about 7-10 minutes; season with salt and pepper, to taste.
  6. Stir in pasta, zucchini, squash and basil until well combined; sprinkle with cheese.
  7. Place into oven and bake until bubbly and golden brown, about 15 minutes.
  8. Serve immediately.