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Pasta Bake


1lb box pasta (ziti, rigatoni, penne)
1 lb ground Italian or Andouille sausage (or you can get it in sausage form and cut it into bite size bits)
2 cups shredded mozzarella
1 small squash, chopped (zucchini, yellow, summer)
1 can tomato paste (14-16oz)
2 large tomatoes, peeled and diced
1 medium onion, diced
4 cloves garlic, minced
1 tbsp sugar
1/4 cup dry red wine
1 tsp each basil, thyme, oregano, red pepper flakes
olive oil
salt & pepper


1. Start the sauce: In a pot over medium heat, sautee onion and garlic in a little oil until the onion is clear. Add tomato, tomato paste, squash, wine, sugar, herbs, and salt & pepper. Bring to a simmer, reduce heat to low, and keep simmering until you are ready to assemble the dish - at least 15 minutes.
2. Preheat oven to 375F.
2. Brown the sausage in a saucepan over medium heat. Drain any grease, then add to the sauce.
3. Cook pasta in boiling water until firm al dente, cutting off 1-3 minutes of the package directed cooking time for al dente. Drain.
4. Layer meat sauce, pasta, and cheese in a 9x13 casserole, setting aside a handful of cheese. Make sure pasta is well coated with sauce.
5. Bake 30 minutes. Add the last handful of cheese to top.
6. Turn on broiler to high and broil approx 5 minutes until cheese topping is bubbly and lightly browned.


( 2 have spoken — Speak )
Jul. 23rd, 2015 03:15 pm (UTC)
This sounds TERRIFIC...especially the addition of squash. Now I'm hungry...
Jul. 24th, 2015 10:12 pm (UTC)
haha thanks! It was really good. The leftovers only lasted 1 day :)
( 2 have spoken — Speak )