Ingredients
Kosher salt
8 oz. farfalle
1 (24-oz.) jar marinara sauce
3 tbsp. extra-virgin olive oil, divided
3/4 lb. cooked chicken sausage (any flavor)
2 medium zucchini (about 1 lb.), sliced into 1/4"-thick rounds
1 medium red bell pepper, seeded, chopped
1/4 tsp. freshly ground black pepper
4 cloves garlic, minced
1 (5-oz.) package baby spinach (about 5 packed c.)
1/2 c. fresh basil leaves, torn, plus more for serving
3 c. shredded mozzarella (about 12 oz.), divided
Preparation
Step 1Preheat oven to 375º. In a large pot of boiling salted water, cook pasta, stirring occasionally, until very al dente, 2 to 3 minutes less than package instructions. Drain pasta and return to pot. Toss with marinara and set aside.Step 2In a large, high-sided, ovenproof skillet over medium-high heat, heat 1 tablespoon oil. Add sausage and cook, tossing occasionally, until golden on both sides, about 3 minutes. Transfer sausage to pot with pasta.Step 3In same skillet over medium-high heat, heat remaining 2 tablespoons oil. Cook zucchini, bell pepper, black pepper, and 1/2 teaspoon salt. Cook, stirring occasionally, until golden and vegetables are crisp-tender, about 3 minutes.Step 4Add garlic to skillet, and cook, stirring, until fragrant and golden, about 1 minute. Add spinach and cook, tossing, until wilted, about 2 minutes more. Scrape vegetable mixture into pot with pasta, add basil, and toss to combine; reserve skillet.Step 5Spoon half of pasta mixture into reserved skillet. Top with 1 1/2 cups mozzarella. Scrape remaining pasta mixture over and top with remaining 1 1/2 cups mozzarella.Step 6Bake until cheese is melted and top is golden brown, 14 to 16 minutes. Let cool 5 minutes. Top with more basil before serving.
And since we believe that summer dinners should be both quick and easy, this skillet pasta dinner requires just 8 ingredients (beyond salt, pepper, garlic, and olive oil) so you can enjoy more of the good weather. Let the season be your guide to this dish, using whatever you have on hand. Swap in yellow squash for zucchini or poblano chiles instead of the red bell pepper. In place of baby spinach, try kale, collard greens, or Swiss chard. And, of course, any short pasta shape will work in place of the farfalle. Try fusilli, rigatoni, or penne instead.
