Hearty Pasta Casserole

• 2 cups cubed peeled butternut squash
• 1/2 pound fresh brussels sprouts, halved
• 1 medium onion, cut into wedges
• 2 teaspoons olive oil
• 1 package (13-1/4 ounces) whole wheat penne pasta
• 1 pound Italian turkey sausage links, casings removed
• 2 garlic cloves, minced
• 2 cans (14-1/2 ounces each) Italian stewed tomatoes
• 2 tablespoons tomato paste
• 1-1/2 cups shredded part-skim mozzarella cheese, divided
• 1/3 cup shredded Asiago cheese, divided

1. In a large bowl, combine the squash, brussels sprouts and onion; drizzle with oil and toss to coat. Spread vegetables in a single layer in two 15x10x1-in. baking pans coated with cooking spray. Bake, uncovered, at 425u0b0 for 30-40 minutes or until tender.
2. Meanwhile, cook pasta according to package directions. In a
3. , cook sausage over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer; drain. Add tomatoes and tomato paste; cook and stir over medium heat until slightly thickened, about 5 minutes.
4. Drain pasta and return to the pan. Add sausage mixture, 1 cup mozzarella, 1/4 cup Asiago and roasted vegetables.
5. Transfer to a 13x9-in. baking dish coated with cooking spray. Cover and bake at 350u0b0 for 30-40 minutes or until heated through. Uncover; sprinkle with remaining cheeses. Bake 5 minutes longer or until cheese is melted.

brussels sprouts, onion, olive oil, whole wheat penne pasta, sausage, garlic, italian stewed tomatoes, tomato paste, mozzarella cheese, cheese

Taken from www.tasteofhome.com/recipes/hearty-pasta-casserole/ (may not work)