515 cal · 45 min
Butternut Squash Pasta Bake
Recipe GLPR1b7ba3bf0465ac
A comforting vegetarian pasta bake layered with roasted butternut squash purée infused with sage and garlic, creamy ricotta, and melted mozzarella. The squash is roasted until tender, then blended into a silky sauce that combines with whole wheat pasta for a nutritious, satisfying main dish.
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Ingredients
2½ cups butternut squash
4 ounces dried whole wheat shell pasta
3 tablespoons shallot, diced
1 tablespoon fresh sage, minced
1 garlic clove
⅛ teaspoon salt
¼ teaspoon black pepper
½ cup low-sodium vegetable broth
¾ cup low-fat ricotta cheese
2 ounces low-fat mozzarella cheese, grated
Directions
Wash your hands thoroughly with soap and water before beginning. Preheat your oven to 425 °F.
Rinse the butternut squash under cool water. Carefully cut it in half lengthwise and use a sturdy spoon to scoop out all seeds and stringy fibers from the center.
Place the squash halves cut-side down in a large baking dish. Pour water into the dish until it reaches about 1/4 inch depth around the squash.
Roast the squash in the preheated oven for approximately 45 minutes, until the flesh is very soft and easily pierced with a fork.
Remove the squash from the oven and set aside to cool slightly until it can be handled safely.
While the squash roasts, fill a large pot with water and bring it to a rolling boil over high heat.
Add the whole wheat pasta to the boiling water and cook according to package directions until just tender. Drain the pasta in a colander and set aside.
Reduce the oven temperature to 375 °F for the final bake.
Once the roasted squash is cool enough to handle, scoop the soft flesh away from the skin and measure out 2 cups into a food processor. Discard any remaining squash or skin.
Add the diced shallot, minced sage, garlic clove, salt, and black pepper to the food processor with the squash.
Pulse the mixture until the squash becomes smooth and creamy, scraping down the sides as needed.
Pour in the vegetable broth and pulse again until the sauce is well combined and smooth.
Spread one-third of the butternut squash sauce across the bottom of a small baking dish.
Layer half of the cooked pasta over the sauce, then dollop and spread half of the ricotta cheese evenly over the noodles.
Pour another third of the squash sauce over the ricotta layer, then add the remaining pasta on top.
Spread the final third of the squash sauce over the pasta and top with the grated mozzarella cheese.
Bake the assembled pasta at 375 °F for 25 minutes, until the mozzarella is melted and the top is golden brown.
Remove from the oven and let rest for a few minutes before serving warm.
