Pin This A comforting, creamy pasta bake packed with butternut squash and hidden vegetables, all cooked in one pot for easy preparation and cleanup. Perfect for family dinners and picky eaters.
This pasta bake has become a staple in my household. It's the perfect go-to meal when I want something hearty yet sneaky nutritious that everyone enjoys, even the kids.
Ingredients
- Vegetables: 1 medium butternut squash (about 2 lbs) peeled seeded and diced 1 medium carrot peeled and diced 1 small zucchini diced 1 small onion finely chopped 2 cloves garlic minced 2 cups baby spinach chopped
- Pasta & Dairy: 12 oz (340 g) uncooked penne or fusilli pasta 2 cups (480 ml) vegetable broth 1 cup (240 ml) milk (dairy or unsweetened plant-based) 1 cup (110 g) shredded mozzarella cheese 1/2 cup (50 g) grated Parmesan cheese 1/2 cup (120 g) ricotta cheese
- Pantry & Seasonings: 2 tbsp olive oil 1/2 tsp dried thyme 1/2 tsp dried oregano 1/2 tsp salt plus more to taste 1/4 tsp black pepper Pinch of nutmeg (optional)
Instructions
- Step 1:
- Preheat the oven to 400°F (200°C).
- Step 2:
- In a large ovenproof pot or Dutch oven heat olive oil over medium heat. Add onion and garlic sauté for 23 minutes until fragrant.
- Step 3:
- Add diced butternut squash carrot and zucchini. Cook for 5 minutes stirring occasionally.
- Step 4:
- Stir in dried thyme oregano salt pepper and nutmeg.
- Step 5:
- Add uncooked pasta vegetable broth and milk. Bring to a simmer stirring to combine.
- Step 6:
- Cover and bake in the preheated oven for 25 minutes or until pasta and vegetables are tender.
- Step 7:
- Remove pot from oven. Stir in spinach until wilted. Mix in ricotta and half of the mozzarella and Parmesan cheeses.
- Step 8:
- Sprinkle remaining mozzarella and Parmesan on top. Return to oven uncovered and bake for 1012 minutes until cheese is golden and bubbly.
- Step 9:
- Let rest 5 minutes before serving.
Pin This My family gathers around the table enjoying this warm dish especially on chilly evenings; it always brings comfort and smiles.
Notes
For extra protein add cooked chicken or white beans. Substitute other veggies as desired such as bell peppers or peas. Use gluten-free pasta if needed. Pair with a crisp green salad or garlic bread.
Required Tools
Ovenproof pot or Dutch oven Cutting board and knife Grater Measuring cups and spoons Wooden spoon
Allergen Information
Contains dairy (milk ricotta mozzarella Parmesan) and wheat (pasta). For dairy-free use plant-based milk and cheeses. For gluten-free use gluten-free pasta. Always check product labels for hidden allergens.
Pin This This butternut squash pasta bake is a delicious way to enjoy hidden veggies. Perfect for busy weeknights and meal prepping ahead.
Recipe Q&A
- → Can I use gluten-free pasta for this dish?
Yes, gluten-free pasta works well and can be substituted directly without altering the cooking method.
- → What types of vegetables can I add besides butternut squash?
Carrots, zucchini, spinach, bell peppers, or peas can be added for variety and extra nutrients.
- → How can I make this dish dairy-free?
Replace milk and cheeses with unsweetened plant-based milk and dairy-free cheese alternatives.
- → Is it possible to add protein to this meal?
Yes, cooked chicken or white beans are excellent additions for extra protein and texture.
- → What is the best way to bake the pasta for a creamy texture?
Cooking the pasta with broth and milk, then baking uncovered with cheese on top, creates a tender, creamy interior and a golden, bubbly crust.