A hearty, flavorful, pasta bake that includes all those healthy summer squashes! Packed with cheese, sausage, corn, and marinara, even kids will love this meal!
One of the most challenging things for me as a blogger is presenting not-so-pretty food in an appetizing way. It is my “job” to make the pictures good enough to convey the tastiness of a dish to you, my readers! This tortellini bake was so incredibly satisfying and flavorful, the photos can’t and won’t do it justice. So I will try to describe it instead: You have the smokey, rich flavors of sausage, the sweetness of corn, the tartness of tomato, the melted cheese, and the tortellini all complimented by an array of succulent, flavorful, and fresh summer squash (zucchini, yellow squash, or any variety you wish to include)! It was magical, and then it was topped with fresh basil to bring out a richness in those flavors unachievable otherwise. Home run!
I grew some squash in my garden this year. Don’t ask me what kind, because I honestly do not know. I think a few of them ended up crossing wires too because what I thought was zucchini ended up being a cross between zucchini and something else, which gave me a very interesting, but tasty squash, which I had no idea how to prepare. I also had several other varieties, none of which I can name. So I peeled the skin off and cut them into cubes, and sauteed them. Combined them with other ingredients to make this fantastic dish.
It was eazy peazy, just the way I like it, and full of flavor! Plus the whole family enjoyed it! And I am sure you will too. So use whatever squash you have, and try it.
Summer Squash and Tortellini Bake
Ingredients
- 2 cups peeled and cubed squash of choice
- 1 zucchini chopped
- 1 small yellow onion chopped
- 1 Tbs minced garlic
- 1 lb sausage crumbles
- 12 ounces frozen corn
- 16 ounces of sausage and cheese tortellini
- 3 cups marinara your choice
- 2 cups shredded cheese blend
- Fresh basil to garnish
Instructions
- Brown sausage, then remove from pan, leaving oils in pan.
- Add garlic and onion to pan and cook about a minute, then add cubed squash and sautee
- While cooking squash, start some water boiling to cook tortellini. Cook according to package directions (for me that was to boil for just 3 minutes)
- When squash is still firm but softened, add in frozen corn and cook until just warmed.
- Then combine in a big bowl the squash mixture, marinara, sausage, and tortellini
- Pour into a 9 x 13 casserole dish.
- Top with shredded cheese
- Bake at 350 for 15 minutes of until cheese is melted and inside is bubbly.
Notes
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
Want to use this recipe in a meal plan?Try PrePear, my FREE Meal Planning App that allows you to save your recipes, plan meals, shop for groceries, and cook simply in one place. Join Here!If you love pasta dishes with vegetables you may also like:
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