Ingredients
2 cups cubed peeled butternut squash1/2 pound fresh brussels sprouts, halved1 medium onion, cut into wedges2 teaspoons olive oil1 package (13-1/4 ounces) whole wheat penne pasta1 pound Italian turkey sausage links, casings removed2 garlic cloves, minced2 cans (14-1/2 ounces each) Italian stewed tomatoes2 tablespoons tomato paste1-1/2 cups shredded part-skim mozzarella cheese, divided1/3 cup shredded Asiago cheese, divided
Preparation
In a large bowl, combine the squash, brussels sprouts and onion; drizzle with oil and toss to coat. Spread vegetables in a single layer in two 15x10x1-in. baking pans coated with cooking spray. Bake, uncovered, at 425° for 30-40 minutes or until tender.
Meanwhile, cook pasta according to package directions. In a large nonstick skillet, cook sausage over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer; drain. Add tomatoes and tomato paste; cook and stir over medium heat until slightly thickened, about 5 minutes.
Drain pasta and return to the pan. Add sausage mixture, 1 cup mozzarella, 1/4 cup Asiago and roasted vegetables.
Transfer to a 13x9-in. baking dish coated with cooking spray. Cover and bake at 350° for 30-40 minutes or until heated through. Uncover; sprinkle with remaining cheeses. Bake 5 minutes longer or until cheese is melted.
