Hearty Pasta Casserole

Headed up to the cabin this weekend, and wanted something filling and quick....so decided to make what I thought was a crock pot meal out of my "Casseroles, Slow Cooker, and Soups" cookbook BUT I was on the wrong section!  It was super filling - not really quick since it was a "casserole" and not crock pot.... but perfect for a weekend meal at home :)  AND it was super yummy and another way I can actually eat brussel sprouts!! 

Makes 8 Servings

Ingredients:

2 cups cubed peeled butternut squash

1/2 lb fresh Brussels sprouts, halved

1 medium onion, cut into wedges

2 teaspoons olive oil

1 package (13 1/4 oz) whole wheat penne pasta

1 lb Italian turkey sausage links, casings removed

2 garlic cloves, minced

2 cans (14 1/2 oz each) Italian stewed tomatoes

2 tablespoons tomato paste

1 1/2 cups (6oz) shredded part-skim mozzarella cheese
1/3 cup shredded Asiago cheese

In a large bowl, combine the squash, Brussels sprouts and onion; drizzle with oil and toss to coat.  Spread veggies in a single layer baking pan coated with non stick cooking spray.  Bake, uncovered, at 425 for 30 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 pin; 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 veggies.  Transfer to 13x9 baking dish coated with nonstick spray.  Cover and bake at 350 for 40 minutes or until heated through.  Uncover, sprinkle with remaining cheeses.  Bake 5 minutes longer or until cheese is melted.