Italian Sausage & Winter Squash Pasta Bake

Hearty, cozy, and perfect for gathering around the table. This one makes excellent leftovers.

Ingredients:
1 pound Lagana Foods pasta
1 pound Skagit River Ranch Italian sausage
2 cups winter squash, peeled and cut into small cubes
2–3 cups Nonna Pat’s marinara sauce
1 leek, thinly sliced (white and light green parts)
Olive oil
Salt and pepper
½ cup grated Parmesan (optional)
1 cup torn Struan bread (optional, for topping)

Method:
1. Preheat oven to 400°. Toss the squash with olive oil, salt, and pepper. Roast 20–25 minutes until tender and lightly caramelized.

2. Meanwhile, sauté sausage in a large skillet until browned. Remove from casing if needed. Add sliced leek and cook until softened. Set aside.

3. Cook pasta just shy of al dente in well-salted, boiling water. Reserve ½ cup pasta water, then drain.

4. In the skillet, combine pasta, sausage mixture, roasted squash, and the marinara sauce. Add a splash of pasta water to loosen if needed.

5. Transfer to a baking dish. Top with Parmesan and torn Struan bread if using. Bake for 15–20 minutes until bubbly and golden. Let rest 5–10 minutes before serving.