Pumpkin Pasta Bake
A comforting and flavorful baked pasta dish combining creamy butternut squash with savory cheeses and ziti pasta, making it perfect for autumn gatherings.
Ingredients
Pasta and Sauce
- 1 pound ziti pasta Can be substituted with penne or shells.
- 2 cups butternut squash, cubed Adds creaminess and sweetness.
- 1 cup marinara sauce Can use Alfredo or spinach artichoke sauce for variation.
Cheeses
- 1 cup ricotta cheese
- 2 cups mozzarella cheese, shredded 1 cup to mix in, 1 cup for topping.
- 1/2 cup Parmesan cheese, grated
Toppings
- 1 cup panko breadcrumbs Provides a crispy topping.
- 2 tablespoons olive oil Drizzle over the top before baking.
Seasonings
- to taste Salt and pepper Adjust according to preference.
- Fresh basil for garnish (optional) Adds a fresh flavor and visual appeal.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Cook the ziti pasta according to the package instructions until al dente, then drain and set aside.
- Blend the butternut squash with marinara sauce until smooth in a blender.
Mixing and Assembling
- In a large mixing bowl, combine cooked ziti, blended squash sauce, ricotta cheese, 1 cup of mozzarella cheese, salt, and pepper. Stir until well mixed.
- Transfer the mixture into a greased baking dish.
Baking
- Top with remaining mozzarella, panko breadcrumbs, and drizzle olive oil over the top.
- Bake for 25-30 minutes until the top is golden brown and bubbly.
- Allow to cool slightly before serving. Garnish with fresh basil if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat by baking or microwaving. Consider adding cooked chicken or sautéed spinach for variation.