My cooking has been pushed to the back burner the last few months. Between health, going gluten free 3 months ago, and other obligations- I’ve been less than enthused about cooking (& cleaning it up).
This, my friends was worth the wait. I call it the spicy-Italian-sausage-mushroom-squash-cheesy-pasta bake thing. Say that 3 times fast.
Since our squash in the garden will be ready to start eating next week & we’ve not eaten any of the frozen from last year, we decided we better get started.
And hence, this dish was born.
Chris (husband) said it was a “home run”. I’d say that’s mission accomplished. Plus there was a ton of leftovers.
I hope you like it, and of course, and noodles gluten free or not will work for this dish. And I didn’t make my own noodles, don’t judge me 😉
1 – 16oz pkg of spiral noodles
3-4 med. size squash, sliced to the thickness of your liking
small container of sliced mushrooms
1 small red onion, chopped to your liking (straight from the garden!)
4-5 minced cloves of garlic
1 pkg spicy Italian sausage
1 8oz bag of shredded mozzarella cheese
1 cup of grated parmesan
Sea salt & pepper to taste
Preheat oven to 350 degrees, cook your Italian sausage & set to the side, sauté your garlic-onion-mushroom-squash-butter mixture until nice & soft- then set aside. Cook your noodles to your liking & drain well. In no particular order, put cooked meat, drained noodles, sautéed veggies into a baking dish. Mix in your mozzarella, season with salt & pepper to taste, then top with all the parmesan. Bake for 10 minutes at 350 degrees, then broil on high for 2 minutes. Broiling it gets the topping super crunchy.
Careful! It’s super hot! And super yummy.
My belly was so happy after I ate this. I nearly made myself sick on the second helping. It’d be great with a salad, but then you wouldn’t be able to go back for seconds 😉
Did I mention I slept like a baby too? I’d say I hit it clear outta-tha-park with this one!
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