Summer Bowtie Pasta & Chicken Sausage Skillet Bake

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Summer Bowtie Pasta & Chicken Sausage Skillet Bake

There’s something magical about a recipe that’s colorful, comforting, and made entirely in one skillet—and this Summer Bowtie Pasta & Chicken Sausage Skillet Bake checks all the boxes. I made this dish on a whim one busy weeknight when I was staring down a fridge full of summer veggies and a pack of chicken sausage that needed to be used. I threw everything into my favorite skillet, added some pasta and cheese, and hoped for the best. The result? A weeknight winner that quickly earned its place in our regular dinner rotation.

My kids were immediately drawn to the bowtie pasta—something about the fun shape always gets them excited to eat. My husband, on the other hand, couldn’t get enough of the cheesy, golden top and the savory slices of chicken sausage tucked between the veggies. It’s one of those meals that feels indulgent, yet is packed with fresh zucchini, bell peppers, and tomatoes. And let’s be honest—any dinner that earns silent, satisfied chewing at the table is a big win in my book.

I especially love that this dish doesn’t require any fancy prep or obscure ingredients. Everything comes together easily, and it’s flexible enough for whatever produce you have on hand. Whether you’re in the thick of summer’s bounty or just craving something cozy and low-effort, this skillet bake delivers big time. It’s become one of my go-tos, and I genuinely can’t wait for you to try it, too.

Questions I Often Get Asked About This Recipe

Can I use a different kind of pasta?
Yes! Penne, rotini, or shells all work well. Just choose a pasta that holds sauce nicely.

What vegetables can I substitute?
This recipe is super flexible. You can swap in mushrooms, spinach, cherry tomatoes, or even eggplant depending on what’s in season.

Can I make this ahead of time?
Definitely. Assemble the dish earlier in the day, then pop it in the oven when you’re ready. Leftovers also reheat beautifully.

What’s the best type of chicken sausage to use?
I like using Italian-style chicken sausage, either mild or spicy depending on who’s eating. You can also use turkey sausage if that’s what you have.

Do I need to cook the pasta first?
Yes, cook the pasta until al dente before combining it with the rest of the ingredients for baking.

What You Need to Make Summer Bowtie Pasta & Chicken Sausage Skillet Bake

12 oz bowtie (farfalle) pasta

1 tbsp olive oil

1 lb chicken sausage, sliced into rounds

1 medium zucchini, sliced

1 red bell pepper, chopped

1 yellow bell pepper, chopped

1 small onion, diced

3 cloves garlic, minced

1 (28 oz) can crushed tomatoes

1 tsp dried Italian seasoning

Salt and pepper, to taste

2 cups shredded mozzarella cheese

½ cup grated Parmesan cheese

Fresh basil leaves, for garnish

Special Tools:

Large oven-safe skillet (cast iron or enameled)

Medium pot for boiling pasta

Cutting board and knife

How to Make Summer Bowtie Pasta & Chicken Sausage Skillet Bake

Preheat your oven to 375°F (190°C). Cook the bowtie pasta in salted water until al dente. Drain and set aside.

In a large oven-safe skillet, heat the olive oil over medium heat. Add the sliced chicken sausage and cook until browned, about 4–5 minutes. Remove and set aside.

In the same skillet, add the onion and sauté for 2 minutes until translucent. Stir in garlic, zucchini, and bell peppers, cooking until just tender, about 5 minutes.

Return the sausage to the skillet and pour in the crushed tomatoes. Stir in Italian seasoning, salt, and pepper. Simmer for 5 minutes.

Add the cooked pasta to the skillet and toss everything together until evenly combined.

Sprinkle the top with mozzarella and Parmesan. Transfer the skillet to the oven and bake uncovered for 15–20 minutes, until cheese is bubbly and golden.

Remove from oven and let cool slightly. Garnish with fresh basil and serve hot.

Tips for Making the Best Summer Bowtie Pasta & Chicken Sausage Skillet Bake

Don’t overcook the pasta—it will continue cooking slightly in the oven, so al dente is perfect.

Add a pinch of red pepper flakes to the sauce if your family enjoys a little kick.

For extra creaminess, stir in a splash of heavy cream or a dollop of ricotta before baking.

If you’re short on time, use pre-chopped veggies or a frozen vegetable medley.

This dish freezes well! Portion into containers and freeze for up to 2 months.

Reader Reviews

⭐⭐⭐⭐⭐ “My kids asked for seconds AND thirds—need I say more? This recipe is officially in our weekly rotation!” – Amanda J.

⭐⭐⭐⭐ “Super easy and delicious. I used turkey sausage and added mushrooms. Next time I might try a spicy sausage for more flavor.” – Greg L.

⭐⭐⭐ “The flavor was good, but I wish I’d added more cheese on top. I’ll be doubling that next time!” – Leah R.

⭐⭐⭐⭐⭐ “Perfect for a summer dinner—light, yet satisfying. Loved the zucchini in this!” – Danielle M.

⭐⭐⭐⭐ “Quick, easy, and family-approved. I prepped it during nap time and baked it right before dinner.” – Heather T.

Printable Recipe

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