Summer Skillet Pasta

Cheesy baked pasta with the best summer vegetables and andouille sausage! Even your picky eaters will gobble this up!

IT IS SUMMERTIME! The sun is shining, the state fair is open, ice cream and watermelon are being consumed left and right, and now we have this. This, a thing of beauty.

An entire summer skillet pasta bake to ourselves. And we get to use up all of our summer vegetables and produce for this – zucchini, yellow squash, bell peppers, basil – you name it.

It’s an easy baked dinner that even your picky eaters will love (and the most perfect way to sneak in alllll those veggies). Serve with white wine, a light salad, and some crusty bread.

Summer nights just never looked so so good.

• 8 ounces penne, rigatoni, or ziti
• 2 tablespoons olive oil, divided
• 1 zucchini, sliced
• 1 large yellow squash, sliced
• 6 ounces andouille sausage, sliced
• 1 red bell pepper, chopped
• ½ sweet onion, chopped
• 3 cloves garlic, minced
• 1 ¼ teaspoons Italian seasoning
• 1 (28-ounce) can diced tomatoes
• Kosher salt and freshly ground black pepper, to taste
• ⅓ cup chopped fresh basil leaves
• 8 ounces mozzarella cheese, shredded