Butternut Squash Sausage & Mushroom Pasta al Forno - Butternut Squash Sausage & Mushroom Pasta Bake

Butternut Squash Sausage & Mushroom Pasta al Forno - Butternut Squash Sausage & Mushroom Pasta Bake.


Butternut Squash Sausage & Mushroom Pasta al Forno - Butternut Squash Sausage & Mushroom Pasta Bake

Ingredients

For 6 Person(s)

For the Pasta Bake:

  • 1/4 cup extra virgin olive oil, divided
  • 1 medium red onion, cut into a 1/4 inch dice
  • 20 ounces butternut squash, cut into 2 inch chunks
  • 1 cup water
  • 1 pound pork sausage, casings removed
  • 10 ounces baby portobello mushrooms, sliced
  • 1 pound dried mezzi rigatoni
  • 1 cup grated pecorino Romano cheese, divided
  • 1 pound fresh mozzarella, shredded or cut into 1/2 inch cubes
  • salt and black pepper as desired
 
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Directions

  1. Put a large sauté pan with a lid over a medium flame and heat 2 tablespoons of the oil.
  2. Add the onions and squash and sauté for 2-3 minutes. Add salt as desired. Pour in the water, cover and cook until the squash is tender and easily mashed with a fork, about 15 minutes.
  3. While the squash is cooking put another sauté pan over a high flame and heat the remaining oil. Add the sausage and cook until  crisp, about 7-10 minutes.
  4. Add in the mushrooms and cook until they begin to release some water, about 5 minutes. Add salt as desired.
  5. When the squash is cooked take a wooden spoon and roughly mash half of it.
  6. In a large mixing bowl combine the squash, sausage and mushrooms. Mix and set aside.
  7. Preheat your oven to 400 degrees. Oil a 9x13 inch pan. Set aside.
  8. Bring a large pot of generously salted water to a boil. Drop in the pasta and cook for half the time of the package instructions. Drain and add the pasta to the bowl with the squash, sausage and mushrooms.
  9. Add 1/2 cup of the cheese and toss until all the ingredients are well combined.
  10. Add half the pasta mixture to the baking pan and top with 1/4 cup of the grated cheese and half the mozzarella.
  11. Add the remaining pasta and top with the remaining cheese.
  12. Bake for 30 minutes. Add the remaining mozzarella and bake for an additional 10 minutes or until the mozzarella has melted.
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