Baked Fall Zucchette Butternut Squash Pasta
Delicious fall flavors bake together for the ultimate comfort meal! Trader Joe's pasta with butternut squash sauce, chicken sausage, arugula, and topped with Gruyere cheese!
Ingredients
- 1 bag (14 oz) Fall Zucchette Pasta (from Trader Joe's) Can sub any pasta!
- 2 tbsp avocado oil
- 3 large fresh chicken sausages (uncooked), casings removed
- 1 large sweet yellow onion, quartered and thinly sliced
- 1 shallot, diced
- 2 tsp garlic, minced
- 1/2 tbsp fresh rosemary, minced (Can sub sage)
- 1/2 tsp sea salt
- 1/2 tsp ground black pepper
- 3 1/2 oz arugula (about half of a Trader Joe's bag)
- 1 1/2 jars (about 30 oz) Harvest Pasta Sauce Any pumpkin/butternut pasta sauce will work
- 1 1/2 cups Gruyere cheese, shredded (about 1/2 lb/8 oz)
Instructions
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Preheat oven to 350 degrees.
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In a medium saucepan, cook pasta in salted water according to package directions.
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While pasta is boiling, heat a large pan over medium heat. Add 2 tbsp avocado oil and chopped onion. Sauté 5 minutes until onion starts to soften. Add chicken sausage (without casings), diced shallot, garlic, rosemary, salt, and pepper. Cook uncovered until sausage is thoroughly cooked, approximately 5 minutes. Stir occasionally and use stirring spoon to break sausage into smaller pieces.
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Once sausage is cooked, reduce heat to low and add arugula, tossing until it wilts. Add 1 1/2 jars of sauce and stir to combine everything. Cook over low heat approximately three minutes, until sauce has heated a bit.
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In a 2 1/2 qt. casserole dish, combine drained pasta with butternut sauce combo. Top with shredded Gruyere cheese and bake for 25 minutes. Once timer goes off, set oven to broil (high) to brown the cheese. This should take about 1 minute. Don't walk away because it can quickly burn. Enjoy!
Recipe Notes
If you don't have the pasta and sauce from Trader Joe's, you can substitute different brands.