This hearty, flavorful, tortellini pasta-bake includes healthy summer squashes!
Prep Time10 minutesmins
Cook Time25 minutesmins
Total Time35 minutesmins
Course: Main Course
Cuisine: American
Keyword: Summer Squash, Tortellini Bake
Servings: 6
Ingredients
2cupspeeled and cubed squash of choice
1zucchini chopped
1small yellow onionchopped
1Tbsminced garlic
1lbsausage crumbles
12ouncesfrozen corn
16ouncesof sausage and cheese tortellini
3cupsmarinarayour choice
2cupsshredded 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.