CincyEats

In our house we have a couple go to week night meals. Things that are easy and relatively healthy. Something that is even more of a bonus is if it is easy to change up. Pasta Bake used to be something we would make one night and eat for three. I don’t know why we stopped making it, maybe it was a burn out, but it is slowly making it’s way back up in standing. Another thing that adds to its popularity, it freezes surprisingly well. I made a batch over the weekend for my sister and brother in law. I have a feeling it will be much appreciated after the new addition to their family arrives.

Pasta Bake

1 lb Italian sausage, casings removed

1 zucchini, diced

1 summer squashed, diced

1 package of mushrooms, sliced

1 red bell pepper, diced

1 onion, diced

3 garlic cloved, minced

2- 32 oz cans of tomato sauce

1-2 Tbs fresh basil, minced

1 -2Tbs fresh oregano, minced

1 box of penne (cooked to box directions)

Shredded mozzarella (use how ever much you feel like)

salt and pepper to taste

olive oil

pre heat oven to 350, heat a saute pan over medium high heat

brown sausage completely and set aside on a paper towel lined plate

Add a small amount of olive oil to the pan, about 2 teaspoons.   saute your onions until they start to sweat (3 minutes). scrape up the brown bits on the bottom of the pan as the onions release moisture. Next add the mushrooms and garlic, saute 3 more minutes. Throw in the squash, zucchini, and red pepper. cook  an additional 3 – 5 minutes.

Add to the pan the browned sausage, the cooked pasta, the tomato sauce, the fresh herbs and salt and pepper to taste.

To truly complete the dish top with mozzarella, put the lid on your pan and pop it in the oven until the cheese is melted and gooey (about 30 minutes)

If you are like me and are freezing it for later,  divide among disposable pans (4 deep dish pie pans), cover tightly with aluminum foil and let cool to room temp. Then pop them in the freezer for later use.  To bake defrost, top with cheese and bake until heated through and cheese is melted (will probably take 45 minutes to and hour).

Notes: Chicken sausage will work very well in this recipe, just add a little olive oil before you start to cook it to prevent it from sticking to the pan . If you don’t like my vegetable selection,  it is not a big deal. Change it up to your taste! As for the sauce, if you don’t want to deal with the herbs and cans, use your favorite jarred sauce.