Ingredients

The following ingredients have 6 Servings
  • 8 ounces penne rigate
  • 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
  • 8 ounces mozzarella cheese (shredded)

Instruction

  • 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 oven-proof 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.