Butternut Squash Pasta Bake
Makes 8 servings
Ingredients:
2 Tbsp olive oil
1 small onion, chopped
1 clove garlic
1 can tomatoes (low/no sodium)
1/2 butternut squash, chopped (2 cups)
1 tsp dried basil
1 tsp dried parsley
1 tsp dried thyme
1/2 tsp pepper
pinch of salt
2 zucchini, diced
4 portobello mushrooms, diced
1 pack veggie ground round
8 cups cooked pasta
1/2 ball of mozzarella cheese, shredded
1. Warm oil in large pot at medium heat. Add onions and saute for 5 minutes. Add garlic and saute for 2 minutes more.
2. Add 1 can of tomatoes, chopped butternut squash and 1/4 of can water. Add basil, parsley, thyme, pepper and salt. Bring to a boil. Reduce to medium to medium-low heat and simmer for 20 minutes.
3. Meanwhile, cook and drain pasta noodles. Penne, rigatoni, or scoobi-doo (above) are good choices for this dish.
5. Add zucchini, mushrooms and ground round. Cook for 5 minutes more at medium-heat.
6. Mix pasta noodles with sauce in a large pot and pour into a large baking tray. Top with grated cheese.
7. Cover with tin foil and bake in oven for 20 minutes at 400 degrees. Remove tinfoil for last 5 minutes of baking.
7. Cover with tin foil and bake in oven for 20 minutes at 400 degrees. Remove tinfoil for last 5 minutes of baking.
8. Serve warm alone or with a green, leafy salad.
Enjoy!
Much love & good eating,
Stephanie
This looks delicious! I am definitely going to try this!
ReplyDeleteI would love to make this for a potluck dinner with friends. What would you suggest I do, prepare it beforehand and bake it at the hostesses house OR bake it and reheat it there?
ReplyDeleteLove the blog!!!
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ReplyDeleteEither way - you could make and bake there or bake first and reheat. If you reheat, just make sure to cover so it doesn't dry out.
ReplyDelete