Harvest Veggies and Sausage Pasta Bake

  • 10 oz Italian sausage (hot or mild) removed from casings
  • ½ cup shallots, diced
  • 4 cups assorted veggies, chopped and lightly seasoned with salt and pepper
  • 4 garlic cloves, minced
  • 2 cups ricotta cheese
  • 2 cups light cream
  • 2 cups parmesan cheese
  • 2 eggs, lightly beaten
  • 1 tsp salt
  • fresh ground black pepper to taste
  • 1 lb pasta, cooked just under al dente


  1. Preheat oven to 350º.
  2. In a large skillet over medium-high heat, cook sausage until browned. Drain fat from meat and reserve 2 Tbsp of fat.
  3. Saute shallots in reserved fat over medium-high heat until translucent. Add veggies and cook for another 3-4 minutes. Add garlic and cook for two more minutes. Remove from heat and set aside.
  4. In a large mixing bowl, combine ricotta, cream, parmesan cheese, eggs, salt and pepper. Stir to incorporate. Add cooked pasta and veggies. Stir to coat.
  5. Pour into a 9×13 baker and bake in a 350º oven for 30-35 minutes or until golden.