Rustic Baked Pasta With Roasted Vegetables And Sausage Recipes

RUSTIC SAUSAGE PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain.
• Brown the sausage, stirring to crumble, in a skillet over medium heat. Remove sausage using a slotted spoon, leaving drippings in the pan. Cook and stir the onion and garlic in the sausage drippings until the onions are softened. Return the sausage to the pan. Stir in the red bell pepper, zucchini, yellow squash, and mushrooms. Season with salt and pepper. Cook another 5 minutes. Add the tomatoes, tomato sauce, thyme, basil, and oregano; cook until heated through, about 5 minutes.
• Combine the drained pasta with the sausage mixture in a large bowl. Top with Parmesan cheese to serve.

SAUSAGE AND ROASTED VEGETABLE PENNE

Steps:

• Preheat the oven to 400 degrees F.
• In a bowl, toss all the vegetables, except the tomatoes, with 1 1/2 tablespoons oil. Season with salt and pepper, to taste. Arrange on a baking sheet and roast, until caramelized, about 30 minutes, turning vegetables halfway through the cooking time. In a small bowl, add the tomatoes and the remaining olive oil and toss to coat. Season with salt and pepper, to taste, and add to the baking sheet, at the halfway point of cooking, to caramelize.
• Meanwhile, in a large skillet over medium heat, add the sausage and saute until cooked through. Turn up the heat and deglaze with white wine. Once the vegetables are cooked, cool slightly, then coarsely chop. Add the vegetables and any pan juices to the sausage in the skillet. Toss in the cooked penne, adding reserved pasta water, if needed, to moisten. Season with salt and pepper, to taste, and serve in bowls topped with Parmesan.

SAUSAGE PASTA WITH VEGETABLES

Steps:

• In a 6-qt. stockpot, cook pasta according to package directions; drain and return to pot., Meanwhile, in a large skillet, cook and crumble sausage with mushrooms over medium-high heat until no longer pink, 5-7 minutes. Stir in tomatoes; bring to a boil. Stir in spinach until wilted., Add to pasta; heat through. Sprinkle with cheese; remove from heat. Let stand, covered, until cheese is melted.

RUSTIC SUMMER VEGETABLE PASTA

Steps:

• In a 6-qt. stockpot, heat 1 tablespoon oil over medium-high heat. Add zucchini and yellow squash; cook and stir until tender. Remove from pan., In same pot, heat 1 tablespoon oil over medium-high heat. Add onion, eggplant and mushrooms; cook and stir until tender. Add garlic and pepper flakes; cook 1 minute longer. Add tomatoes, salt and pepper. Stir in oregano, parsley and half of the basil; bring to a boil. Reduce heat; simmer, uncovered, 15 minutes, stirring occasionally., Meanwhile, cook spaghetti according to package directions. Drain; add spaghetti and squash to vegetable mixture. Drizzle with remaining oil; toss to combine. Top with cheese and remaining basil.

RUSTIC BAKED PASTA WITH ROASTED VEGETABLES AND SAUSAGE

Steps:

• Preheat oven to 400 degrees F. Place zucchini, onion, tomatoes (skin side down) and garlic cloves on large baking sheet, combine with olive oil and 1 tsp Italian spices and several grinds of freshly ground black pepper. Place in oven and set timer for 30 minutes. Turn zucchini slices and onions about halfway through.
• Meanwhile, place large pot of water on stove over high heat. When water is boiling, add kosher salt and pasta. Cook until pasta is about 3/4 done, approximately 8 minutes. Drain and set aside.
• Check vegetables after 30 minutes and remove from oven when nicely roasted. Set aside to cool. When vegetables are cool, remove peel from garlic cloves and roughly chop the other vegetables. Set aside.
• Combine ricotta, 8 ounces mozzarella, parmigiana cheese, eggs,1 tsp Italian spices and several grinds of freshly ground pepper in large bowl.
• Reset oven to 350 degrees F. In a large baking dish, combine roasted vegetables and pasta. Add sausage and tomato sauce. Top with cheese mixture and gently mix. Top with remaining mozzarella cheese and bake covered with aluminum foil for approximately 30 minutes. Remove foil and cook for another 15 minutes until cheese is bubbly and lightly browned on top.
• Serve to a hungry crowd.

BAKED PASTA WITH ITALIAN SAUSAGE AND ROASTED VEGETABLES

Steps:

• Pre-heat oven to 350 F
• On a baking sheet, toss the zucchini, onion, red bell pepper with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper and herb de provence. Roast for about 15 minutes
• Bring a large pot of salted water to boil, then cook pasta for about 5 minutes
• Meanwhile, in 12-inch nonstick skillet, cook sausage over medium-high heat 8 to 10 minutes or until no longer pink.
• Mix pasta, roasted vegetables and sausage in a bowl. Sprinkle with 1/2 teaspoon salt ,1/2 teaspoon pepper then add sauce and cheese.
• Pour all ingredients into a baking pan, top with grated parmesan, asiago and butter. Bake for about 20 - 25 minutes or until the top cheese melts.
• Serve and enjoy!

ROASTED VEGETABLE AND ITALIAN SAUSAGE PASTA

Steps:

• Preheat oven to 425 degrees.
• Place bell peppers into oven and cook until skin is papery and blackened, about 35-45 minutes. Remove and transfer peppers to a bowl. Cover with plastic wrap and let the peppers steam in the bowl.
• On a large baking sheet combine the zucchini, squash, onion, garlic, basil, fennel, oregano, red pepper flakes, olive oil, kosher salt and black pepper. Toss the vegetables until well coated with the oil, herbs and spices. Add the sausage and spread everything into an even layer on the baking sheet. Roast for 35-40 minutes. (Note the vegetable/sausage mixture can roast in the oven at the same time the peppers are cooking)
• While vegetables are roasting, prepare the pasta and cook until al dente. Rinse with cool water to stop the cooking process and drain. Set aside.
• When the peppers are cool enough to handle, remove the skins, stems and seeds and cut the peppers into thin strips. Transfer peppers to a large bowl. Add the roasted vegetables and sausage to the peppers. Scrape the pan to get all of the juicy goodness into the bowl. Add the olives, capers and red wine vinegar. Toss to combine.
• Transfer the pasta to a large serving bowl. Top with the vegetables and all the juices. Sprinkle with fresh basil and parsley. Serve.

BAKED VEGETABLES AND SAUSAGE

Steps:

• Peel and cube into 1-inch pieces the vegetables.
• Place into a roasting pan.
• Combine with oil, butter, garlic, salt and sugar.
• Add Italian sausages cut into slices.
• Cover and roast at 400°F for 30 minutes. Uncover and stir.
• Bake until golden, stirring often.

ROASTED SAUSAGE AND VEGETABLES SHEET PAN DINNER

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat 1 tablespoon oil over medium heat in a large skillet. Cook sausage in the hot oil until lightly browned, about 2 minutes per side. Set aside.
• Place potatoes, onion, bell peppers, zucchini, and oregano in a large bowl. Drizzle generously with remaining 5 tablespoons oil and season well with salt and pepper. Mix well. Place browned sausages and vegetable mixture on a large rimmed baking sheet or roasting pan, uncovered.
• Bake in the preheated oven, stirring occasionally, until vegetables are tender and browned, about 50 minutes. Season with additional salt and pepper.