# What You'll Need:
→ Vegetables
01 - 1 medium butternut squash (approx. 2 lbs), peeled, seeded, diced
02 - 1 medium carrot, peeled, diced
03 - 1 small zucchini, diced
04 - 1 small onion, finely chopped
05 - 2 cloves garlic, minced
06 - 2 cups baby spinach, chopped
→ Pasta & Dairy
07 - 12 oz (340 g) uncooked penne or fusilli pasta
08 - 2 cups (480 ml) vegetable broth
09 - 1 cup (240 ml) milk (dairy or unsweetened plant-based)
10 - 1 cup (110 g) shredded mozzarella cheese
11 - 1/2 cup (50 g) grated Parmesan cheese
12 - 1/2 cup (120 g) ricotta cheese
→ Pantry & Seasonings
13 - 2 tbsp olive oil
14 - 1/2 tsp dried thyme
15 - 1/2 tsp dried oregano
16 - 1/2 tsp salt, plus more to taste
17 - 1/4 tsp black pepper
18 - Pinch of nutmeg (optional)
# Steps:
01 - Set oven temperature to 400°F (200°C).
02 - Heat olive oil in a large ovenproof pot or Dutch oven over medium heat. Add onion and garlic and sauté for 2 to 3 minutes until fragrant.
03 - Add diced butternut squash, carrot, and zucchini to the pot. Stir occasionally and cook for 5 minutes.
04 - Incorporate dried thyme, oregano, salt, black pepper, and nutmeg into the vegetables. Stir well to combine.
05 - Add uncooked pasta, vegetable broth, and milk to the pot. Stir to mix, then bring to a gentle simmer.
06 - Cover the pot and transfer to the oven. Bake for 25 minutes until pasta and vegetables are tender.
07 - Remove pot from oven. Stir in chopped spinach until wilted, then mix in ricotta and half of the mozzarella and Parmesan cheeses.
08 - Sprinkle remaining mozzarella and Parmesan cheese evenly over the top. Return to oven uncovered and bake for 10 to 12 minutes until the cheese is golden and bubbly.
09 - Allow to rest for 5 minutes before serving to meld flavors.
