Butternut Squash Baked Ziti
User Reviews
4.6
132 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
1 hr
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Servings
10
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Calories
451 kcal
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Course
Main Course
-
Cuisine
Italian
Butternut Squash Baked Ziti
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Butternut Squash Baked Ziti- baked pasta with a creamy butternut squash sauce, lots of cheese, and a crunchy panko topping. Serve with garlic bread and a simple salad for the perfect fall meal.
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Ingredients
- 1 tablespoon olive oil
- 4 cups cubed butternut squash
- Kosher salt and black pepper, to taste
- 16 ounces ziti, can use penne or other small pasta
- 1 cup ricotta cheese
- 1/2 cup reserved pasta water
- 2 tablespoons butter
- 1 shallot, minced
- 4 cups packed spinach
- 1 teaspoon minced fresh sage leaves
- 1/2 teaspoon dried thyme
- 5 cloves garlic, minced
- 3/4 cup heavy cream can use half and half or whole milk
- Pinch of nutmeg, optional
- crushed red pepper, flakes, to taste
- 1 1/2 cups shredded mozzarella cheese, divided
- 1 cup shredded extra sharp white cheddar cheese
- 1/4 cup Parmesan Cheese
- 1/3 cup panko breadcrumbs
Instructions
- Preheat oven to 400 degrees F. Grease a 9x13-inch baking dish with cooking spray and set aside.
- Place the cubed butternut squash on a large baking sheet. Drizzle with olive and toss well. Season with salt and pepper, to taste. Roast for 20 to 25 minutes or until squash is tender. Remove from the oven. Reduce the oven temperature to 375 degrees F.
- While the squash is roasting, in a large pot of boiling salted water, cook the pasta to al dente, according to package instructions. Reserve 1/2 cup of the pasta water and then drain well. You can drizzle with a little olive oil and toss so the pasta doesn’t stick while you make the sauce.
- Place the roasted butternut squash, ricotta, and reserved pasta water in the blender. Blend until smooth. Season with salt and pepper, to taste.
- Use the same large pot you cooked the pasta in to make the sauce. Heat the butter over medium heat. Add the shallot, spinach, sage, and thyme. Cook until spinach is wilted. Add the garlic and cook for 1 minutes. Turn off the heat.
- Pour the butternut squash mixture into the pot. Stir in the heavy cream. Add a little pinch of nutmeg, if desired, and the crushed red pepper flakes. Add the pasta to the pot and gently stir until coated. Stir in 3/4 cup of mozzarella cheese and the white cheddar cheese. Season with salt and pepper, to taste.
- Pour the pasta into the prepared baking dish. Spread evenly with a spatula. Top with remaining mozzarella cheese, Parmesan cheese, and Panko.
- Bake for 20 minutes or until cheese is melty and bubbly. Turn the oven to broil and broil just for a minute or two so the cheese can brown a little. Remove from the oven and let sit for about 5 minutes. Serve and enjoy!
Nutrition Information
Show Details
Calories
451kcal
(23%)
Carbohydrates
45g
(15%)
Protein
18g
(36%)
Fat
22g
(34%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Cholesterol
65mg
(22%)
Sodium
292mg
(12%)
Potassium
451mg
(13%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
7768IU
(155%)
Vitamin C
16mg
(18%)
Calcium
314mg
(31%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 451 kcal
% Daily Value*
| Calories | 451kcal | 23% |
| Carbohydrates | 45g | 15% |
| Protein | 18g | 36% |
| Fat | 22g | 34% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 65mg | 22% |
| Sodium | 292mg | 12% |
| Potassium | 451mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 7768IU | 155% |
| Vitamin C | 16mg | 18% |
| Calcium | 314mg | 31% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
132 reviews
Excellent
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