Italian sweet sausage is sauteed with squash, zucchini, and onion, then layered in between shredded mozzarella, pasta, ricotta cheese, pasta sauce, and fresh basil for the ultimate pasta bake.
Prepare the pasta (rigatoni, penne, or ziti) by boiling a pot of water. Cook the pasta until al dente. Drain and set aside.
Remove the casings from the Italian sausage (if any).
Wash and remove the leaves of the basil. Peel and chop the onion. Chop the zucchini and squash into small pieces.
In a large nonstick pan, sautee the onions in olive oil. Add the Italian sausage breaking up the clumps.
Once the Italian sausage clumps are broken up, add the chopped zucchini and squash. Cover and simmer until cooked through.
Drain the liquid from the pot. Set aside.
In a 9" x 13" dish, add 1/2 a jar of tomato sauce and 1/2 the amount of pasta.
Add 1/2 the Italian sausage mixture.
Add 1/2 a jar of tomato sauce and 1/2 of the ricotta. Spread evenly.
Add 1/2 a shredded mozzarella and basil leaves.
Repeat the steps once more to complete the pasta bake.
Put the pasta bake in a 375℉ (190℃) oven in the middle rack uncovered for 35 to 40 minutes, or until the mozzarella cheese starts to brown on top.