Savory Roasted Vegetable and Sausage Pasta Bake
This Savory Roasted Vegetable and Sausage Pasta Bake is the perfect dish for a cozy Saturday night at home. Inspired by the seasonal bounty from the farmers market, this recipe is bursting with fresh flavors from roasted zucchini, sweet onions, and juicy tomatoes, all mingling with savory Italian sausage. Mixed with creamy ricotta and melted mozzarella, this comforting pasta bake is an ideal choice for family dinners or potlucks. The blended spices and fragrant roasted garlic bring an additional depth, making each bite a delightful experience. Gather around the table and enjoy this crowd-pleaser that nourishes both the soul and appetite.
10
Servings
195
Calories
15
Ingredients
Ingredients
Zucchini
1 (sliced vertically)
Sweet onion
1 large (peeled and quartered)
Tomatoes
2 large (quartered)
Garlic
1 head (remove outer layer, separate into cloves)
Olive oil
1/4 cup
Dried Italian herb seasoning
2 teaspoons
Fresh ground pepper
to taste
Pasta (penne)
1 lb
Kosher salt
1 tablespoon
Whole milk ricotta cheese
16 ounces
Mozzarella cheese
12 ounces (shredded)
Parmesan cheese
1/4 cup (grated)
Eggs
2
Italian sausage
4 links (cooked and sliced)
Tomato sauce
1/2 cup
Instructions
1
Preheat your oven to 400°F (200°C). On a large baking sheet, combine the sliced zucchini, quartered sweet onion, skin-side-down tomatoes, and whole garlic cloves. Drizzle with olive oil and sprinkle with 1 teaspoon of Italian herbs and fresh ground pepper. Toss the vegetables to coat evenly, and roast in the oven for 30 minutes, turning the zucchini and onions halfway through for even cooking.
2
While the vegetables roast, bring a large pot of water to a boil over high heat. Once boiling, add 1 tablespoon of kosher salt and stir in the penne pasta. Cook the pasta until it is about 3/4 done, around 8 minutes. Drain the pasta and set aside, allowing it to cool slightly.
3
Once the vegetables are nicely roasted, remove them from the oven and let them cool for a few minutes. Once cool, peel the garlic cloves and roughly chop them along with the other roasted vegetables. Set aside.
4
In a large mixing bowl, combine the whole milk ricotta, 8 ounces of shredded mozzarella, grated Parmesan cheese, eggs, the remaining teaspoon of Italian herbs, and several grinds of fresh pepper. Mix until smooth and well combined.
5
Lower the oven temperature to 350°F (175°C). In a large baking dish, combine the roasted vegetables, cooked pasta, sliced Italian sausage, and tomato sauce. Gently mix everything together, then pour the ricotta and cheese mixture over the top. Stir lightly to combine, then sprinkle the remaining mozzarella cheese on top.
6
Cover the baking dish with aluminum foil and bake for approximately 30 minutes. After 30 minutes, remove the foil and continue to bake for another 15 minutes, or until the cheese is bubbling and lightly browned.
7
Once cooked, remove from the oven and allow to cool slightly before serving. This dish is best served warm and is sure to satisfy a hungry crowd.
Nutrition Information
11g
Fat
15g
Carbs
8g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for a Savory Roasted Vegetable and Sausage Pasta Bake.
How many servings does this recipe yield?
This recipe makes 10 servings.
What are the primary vegetables used in this pasta bake?
The primary vegetables are zucchini, sweet onion, tomatoes, and a head of garlic.
What type of pasta is recommended?
The recipe calls for 1 lb of penne pasta.
What is the calorie count per serving?
There are 195 calories per serving.
What temperature should the oven be set to for roasting the vegetables?
The oven should be preheated to 400°F (200°C) for the roasting stage.
How long do the vegetables need to roast?
The vegetables should roast for 30 minutes.
How long should the penne pasta be boiled?
The pasta should be boiled for about 8 minutes until it is 3/4 done.
What temperature is used for the final baking of the dish?
The oven temperature should be lowered to 350°F (175°C) for the final bake.
Which cheeses are included in the recipe?
The recipe uses whole milk ricotta, shredded mozzarella, and grated Parmesan cheese.
How much ricotta cheese is required?
You will need 16 ounces of whole milk ricotta cheese.
How much mozzarella cheese is needed in total?
The recipe requires 12 ounces of shredded mozzarella cheese.
How is the zucchini prepared for roasting?
The zucchini should be sliced vertically.
How should the garlic be prepared?
Remove the outer layer and separate into cloves before roasting them whole; then peel and chop after roasting.
What is the total baking time for the assembled dish?
The dish is baked for a total of 45 minutes: 30 minutes covered and 15 minutes uncovered.
What type of sausage is used in this recipe?
The recipe calls for 4 links of Italian sausage, cooked and sliced.
How much tomato sauce is added to the mixture?
A 1/2 cup of tomato sauce is used in the mix.
What seasoning provides the Italian flavor profile?
Two teaspoons of dried Italian herb seasoning are used.
How much olive oil is used for roasting the vegetables?
The recipe uses 1/4 cup of olive oil.
Why are eggs included in the recipe?
Two eggs are mixed into the cheese mixture to help bind the ricotta and cheeses.
What is the protein content per serving?
Each serving contains 8g of protein.
What is the fat content per serving?
Each serving contains 11g of fat.
What is the carbohydrate content per serving?
Each serving contains 15g of carbohydrates.
What type of salt should be used for the pasta water?
The recipe specifies 1 tablespoon of kosher salt.
Should the baking dish be covered or uncovered?
It should be covered with foil for the first 30 minutes and uncovered for the final 15 minutes.
How do I know when the pasta bake is finished?
It is done when the cheese is bubbling and lightly browned.
What should I do after removing the dish from the oven?
Allow the dish to cool slightly before serving.
What are some recommended tags for this recipe?
Tags include pasta bake, comfort food, italian, family meal, and potluck.
How many tomatoes are needed?
Two large tomatoes, quartered, are required.
How is the sweet onion prepared?
The sweet onion should be peeled and quartered before roasting.