Butternut Squash Pasta Bake
User Reviews
5.0
12 reviews
Excellent
Butternut Squash Pasta Bake
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Enjoy something delicious and satisfying with this easy-to-make recipe.
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Ingredients
- 1/2 pound rigatoni pasta cooked al dente
SAUCE
- 1 Tablespoon olive oil
- 1 medium onion chopped
- 3 garlic cloves minced
- 1 28 ounce can chopped plum tomatoes with juice
- 1/2 cup fresh basil chopped
CHEESE FILLING
- 3 cups low-fat ricotta cheese
- 2 eggs
- 1/4 cup fresh sage. minced
- 1 Tablespoon lemon rind grated
- 1/8 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 large butternut squash cooked and pureed
TOPPING
- 1 cup mozzarella cheese shredded
- 1/2 cup Parmigiano Reggiano cheese grated
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Instructions
- Preheat oven to 375 degrees
- Prepare pasta and set aside. Prepare squash and set aside.
- For sauce, heat olive oil in a large saucepan over medium heat. Add onions and saute for 1-2 minutes. Add garlic and saute until onion is soft. Add tomatoes and bring to a boil. Reduce heat and simmer for 15 minutes. Add basil and set aside.
- For cheese filling, combine ricotta, eggs, sage, lemon peel, nutmeg, salt and pepper in a large bowl. Add squash and combine all ingredients together.
- To assemble, Put half of the sauce into the bottom of a 13" x 9" baking dish. Spread pasta evenly in the baking dish. Spoon cheese/squash filling over the pasta.
- Top with remaining sauce and finish topping the dish with the mozzarella and Parmigiano Reggiano cheeses. Cover with foil and bake 45 to 50 minutes. Uncover and bake an additional 10 minutes.
Notes
- Recipe by Chef Steve Petusevsky, relish.com
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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