Summer Skillet Pasta
RECIPE: https://damndelicious.net/2018/08/08/...
Summer Skillet Pasta - Cheesy baked pasta with the best summer vegetables and andouille sausage! Even your picky eaters will gobble this up!
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
1/2 sweet onion, chopped
3 cloves garlic, minced
1 1/4 teaspoons Italian seasoning
1 (28-ounce) can diced tomatoes
Kosher salt and freshly ground black pepper, to taste
1/3 cup chopped fresh basil leaves
8 ounces mozzarella cheese, shredded
DIRECTIONS:
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.