Description
Creamy goat cheese sauce coats penne pasta, Italian sausage, and summer vegetables in this comforting, one-pan dinner.
Ingredients
Units
Scale
- 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