Ingredients
- 8 oz Anna Shells
- 1 Zucchini, sliced
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 1 Yellow Squash, sliced
- ½ lb Mild Italian Sausage, crumbled
- 1 small Yellow Onion, sliced
- 1 jar Cento Red Yellow Roasted Peppers (12 oz), drained
- 1 tsp Cento Italian Seasoning
- 1 can Cento Organic Fire Roasted Diced Tomatoes (14.5 oz)
- 1 tbsp Bellino Minced Garlic
- 8 oz Mozzarella Cheese, shredded
- ½ cup Fresh Basil Leaves
Directions
Preheat oven to 425°F. Cook the pasta according to the package instructions until al dente. Drain and set aside. In a large skillet, heat olive oil over medium heat. Add the sliced zucchini and yellow squash to the pan and continue to sauté until they start to soften, about 3-4 minutes. Remove from skillet and set aside. Add the sliced onions and garlic, cook until they become translucent, about 2-3 minutes. Add the crumbled mild sausage and cook until it's browned and cooked through. Add the diced tomatoes to the skillet and simmer until sauce thickens slightly. Add cooked vegetables, roasted red peppers and Italian seasoning, mix to combine. Add the cooked pasta to the skillet with the sauce and toss everything together until the pasta is well coated. Sprinkle the shredded mozzarella cheese over the pasta and place skillet in the oven until cheese is melted. Set the oven to broil for a more golden melted cheese, 1-2 minutes. Remove from oven and top with fresh basil. Serves 2-4.
