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.
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