Loaded with colorful, flavorful roasted veggies, this recipe became an instant hit with us when it was developed in the Country Woman test kitchen. This rustic Italian-inspired casserole is also the perfect main dish "to go": it transports easily and retains heat well. A great make-ahead, too! From Light and Tasty Magazine


INGREDIENTS



* 2 cups cubed peeled butternut squash
* 1/2 pound fresh brussels sprouts, halved
* 1 medium onion, cut into wedges
* 2 teaspoons olive oil
* 1 package (13-1/4 ounces) whole wheat penne or medium tube pasta
* 1 pound Italian turkey sausage links, casings removed
* 2 garlic cloves, minced
* 2 cans (14-1/2 ounces each) Italian stewed tomatoes
* 2 tablespoons tomato paste
* 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese, divided
* 1/3 cup shredded Asiago cheese, divided


SERVINGS 8
CATEGORY Main Dish
METHOD Baked
PREP 45 min.
COOK 35 min.
TOTAL 80 min.


DIRECTIONS




In a large bowl, combine the squash, brussels sprouts and onion; drizzle with oil and toss to coat. Spread vegetables in a single layer in two 15-in. x 10-in. x 1-in. baking pans coated with nonstick cooking spray. Bake, uncovered, at 425° for 30-40 minutes or until tender.
    Meanwhile, cook pasta according to package directions. In a large nonstick skillet, cook sausage and garlic over medium heat until meat is no longer pink; drain. Add tomatoes and tomato paste; cook and stir over medium heat until slightly thickened, about 5 minutes.
    Drain pasta and return to the pan. Add sausage mixture, 1 cup mozzarella, 1/4 cup Asiago and roasted vegetables; mix well. Transfer to a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray.
    Cover and bake at 350° for 30-40 minutes or until heated through. Uncover; sprinkle with remaining cheeses. Bake 5 minutes longer or until cheese is melted. Yield: 8 servings.

 



NUTRITIONAL INFO




Nutritional Analysis: 1-1/4 cups equals 416 calories, 13 g fat (5 g saturated fat), 47 mg cholesterol, 816 mg sodium, 53 g carbohydrate, 7 g fiber, 24 g protein.