Baked Pasta With Butternut Squash

Von Sip and Feast · 60 Min.

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Zubereitung

1. Sauté the diced onion and garlic in the butter over medium-low heat until soft.
2. Add the tomato paste, chicken broth, butternut squash, chopped sage, salt and pepper. Cook uncovered over medium heat until the squash is soft, about 20 minutes.
3. Cook the penne to very al dente, about 2 minutes less than the package says.
4. In a large bowl, toss ¾ of the squash sauce with the pasta, then add the Parmigiano and the cubed mozzarella and mix gently.
5. Lightly oil a 9 by 13-inch baking dish and spread a generous layer of the remaining sauce on the bottom. Add the pasta, then top with any leftover sauce and the shredded mozzarella.
6. Cover with parchment, then foil, and bake at 400°F for 20 minutes.
7. Uncover and bake 10 more minutes. For browned cheese, broil a few minutes, watching closely so it does not burn.
8. Scatter the reserved whole sage leaves and grate a little more Parmigiano over the top.

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Mehr Rezepte mit

ZwiebelKäseParmesanNudelnTomatenmarkMozzarellaPenneButternut-Kürbis