With its roasted vegetables and fresh basil, this gooey, cheesy pasta skillet dinner won a lot of hearts in the test kitchen. This dish is super family friendly, as the vegetables act as a vehicle for the sauce and all the cheesy goodness you can harness in one dish. It’s also easy—all you have to do to the veggies is crush them and give them time to cook down enough so the dish doesn’t get too watery. Either way, it’s a weeknight win. 

Karen Rankin

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Jen Causey; Prop Styling: Kay Clark; Food Styling: Rishon Hanners

Recipe Summary

active:
25 mins
total:
55 mins
Yield:
Serves 4 (serving size: about 1 3/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a 12-inch cast-iron skillet over medium-high. Add onions, and cook, stirring often, until onions are slightly softened, about 4 minutes. Add squash and zucchini, and cook stirring often, until vegetables are lightly browned and softened, about 10 minutes. Stir in garlic, and cook 30 seconds. Add tomatoes, crushing with hands as you add to skillet. Stir in tomato puree, water, salt, pepper, and pasta, being sure to cover pasta with liquid. Let come to a boil. Reduce heat to medium, and cover. Cook until pasta is al dente, 16 to 18 minutes.  

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  • Stir in arugula and 2 tablespoons of the basil, and cook until arugula wilts, about 1 minute. Top evenly with mozzarella pearls; cover and cook until cheese is melted, 1 to 2 minutes. Sprinkle with remaining 2 tablespoons basil, and serve.