This pasta dish is a perfect dinner for transitioning from summer to fall. It uses late summer veggies like summer squash and green beans, and is the ideal comfort food for a chilly summer night. The sausage lends a great flavor to the dish – a little spiciness but not overpowering. I also used Italian chicken sausage, but you could certainly use regular sausage or turkey sausage too.
And then the goat cheese sauce – oh heaven is it good. It is made by starting a simple roux with a little butter and flour, then mixing in milk, mozzarella cheese, and an entire log of goat cheese. I also amped it up by adding a dash of nutmeg and some lemon zest which I would definitely not leave out. The nutmeg adds a bit of depth to the sauce while the lemon zest brightens it up. All together it was incredibly delicious! The entire dish is topped with a little sprinkle of mozzarella cheese, then popped into the oven, only to come out 20 minutes later bubbling and golden brown on top.
The great thing about this baked pasta (besides how tasty it is) is that it can be easily adapted to whatever vegetables and protein you have on hand. I could see broccoli, carrots, spinach, kale, red peppers, zucchini, and tomatoes all working well in this pasta along with bacon or chicken. Just don’t mess with the goat cheese sauce. It’s perfect, as is. 
Baked Pasta with Veggies, Sausage and Goat Cheese Sauce
- Total Time: 60 minutes
- Yield: Serves 6
- Diet: Omnivore
Description
Creamy goat cheese sauce coats penne pasta, Italian sausage, and summer vegetables in this comforting, one-pan dinner.
Ingredients
- 8-10 oz (227-283 g) penne pasta
- 4 links Italian chicken sausage links, casings removed
- 1 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 cups (473 ml) diced yellow summer squash (about 2 small or 1 medium summer squash)
- 1 cup (237 ml) chopped green beans
- 4 tbsp unsalted butter
- 3 tbsp flour
- 3 cups (710 ml) milk
- 1 (10.5 oz) (298 g) log goat cheese
- 2 cups (473 ml) shredded mozzarella cheese, divided
- 1 tsp lemon zest
- 1/4 tsp nutmeg
- 1 tsp salt
- pepper, to taste
Instructions
- Boil a large pot of water and cook pasta al dente according to package directions.
- Preheat oven to 350°F (177°C).
- Grease a 9×13″ baking dish and set aside.
- In a large skillet, cook sausage until done.
- Remove sausage from skillet and set aside.
- In the same skillet, add diced onion and olive oil (if needed) and cook over medium-high heat until slightly soft, about 4 minutes.
- Add garlic and cook for another minute.
- Season with salt to taste.
- Add summer squash and green beans and cook for another 6-8 minutes, stirring often, until slightly cooked.
- Remove from heat and set aside.
- In a separate skillet, melt butter over medium heat.
- Add flour and mix with butter to create a paste; cook for 1-2 minutes until slightly golden.
- Slowly add milk, whisking continuously until smooth.
- Bring to a simmer, whisking often, and simmer for 10 minutes.
- Add goat cheese, 1 cup mozzarella cheese, lemon zest, nutmeg, salt, and pepper. Stir until cheese is melted.
- In a large bowl, combine pasta, sausage, and vegetables.
- Pour sauce over pasta mixture and stir well to combine.
- Transfer pasta into the prepared baking dish.
- Top with the remaining 1 cup of mozzarella cheese.
- Bake in the preheated oven for 20-25 minutes, until cheese is golden brown.
- Serve immediately.
Notes
- For a richer flavor, use Italian sausage with fennel seeds.
- To reduce prep time, use pre-cut vegetables.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated in the microwave or oven.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 500
- Sugar: 5
- Sodium: 600
- Fat: 30
- Saturated Fat: 18
- Unsaturated Fat: 8
- Carbohydrates: 50
- Fiber: 5
- Protein: 25
- Cholesterol: 80
Frequently Asked Questions
Can I use a different type of sausage in this baked pasta?
Yes, Italian sausage works well here, but any fresh sausage with good seasoning will hold up to baking. Remove the casings and brown the meat before mixing it into the pasta so it cooks through evenly.
How do I keep the goat cheese sauce from breaking in the oven?
Goat cheese has a tendency to separate at high heat, so mix it into a béchamel or cream base rather than using it straight. Bake at a moderate temperature around 375°F and cover with foil for the first half of baking.
Which vegetables work best in this dish?
Zucchini, bell peppers, and cherry tomatoes hold their shape well during baking without releasing too much water. Cut them into similar-sized pieces so they cook at the same rate as the pasta.
