Summer Squash and Tortellini Bake
This hearty, flavorful, tortellini pasta-bake includes healthy summer squashes!
Servings: 6
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
You can freeze this to make it a freezer meal. If doing so, let defrost, then bake covered for 35-45 minutes, then uncovered for another 10 minutes to heat through and melt cheese.