I loved this recipe. But, I did some things differently. I was making pans for my family and my neighbor who is vegetarian for a cancer diagnosis. I made the whole shebang for both pans to begin with, but for each cooked layer I salted and peppered well: squash, pasta (no pepper but lots of salt), fennel, onions, garlic and tomato and water. I also took advice below and added extra sage. Then I added even more salt and pepper once combined. The pan for my neighbors I left as is, because he is fighting cancer and is vegetarian. For our pan I opened sausages from their casing, sauteed, and then added to the remainder of the mixture. They were BOTH great.
This dish looks beautiful but it is a little too bland. I would double the sage and maybe add some ginger, which helps the squash a little.
I just made this and it is very tasty but somehow lacking a little something. I think next time I will add a little grated mozzarella in with the vegetables and pasta.
Thanks for all the delish vegetarian recipes, Martha!