Lighter Cheesy Pasta Bake
This Lighter Cheesy Pasta Bake is a cozy, comforting dish that combines creamy, cheesy flavors with nourishing ingredients, perfect for the whole family.
Servings: 6 servings
Ingredients
- Cooking Spray For baking dish
- 1 tablespoon Olive Oil
- 1 small Onion, finely diced
- Coarse Salt and Ground Pepper To taste
- 1.5 teaspoons Chopped Fresh Rosemary Leaves
- 1 pound Short Pasta (such as ziti, shells, or penne)
- 2 cups Frozen Winter Squash Puree, thawed
- 1.5 cups Grated White Cheddar Cheese
- 0.5 cup Grated Parmesan Cheese
- 0.5 cup Dry Breadcrumbs
- 1 tablespoon Melted Butter
Instructions
- Step 1: Preheat your oven to 350°F (175°C).
- Step 2: Lightly coat a 9×13-inch baking dish with cooking spray.
- Step 3: In a medium-sized skillet, heat the olive oil over medium heat. Add the diced onion, season with salt and pepper, and sauté for 5-7 minutes until softened. Add rosemary and sauté for an additional minute.
- Step 4: In a large pot, bring salted water to a boil. Cook the short pasta according to package instructions until al dente. Drain and set aside.
- Step 5: In a large mixing bowl, combine the cooked pasta, sautéed onion and rosemary, thawed winter squash puree, 1 cup of grated white cheddar, and half of the parmesan. Mix well and season with salt and pepper.
- Step 6: Pour the pasta mixture into the prepared baking dish, spreading it evenly.
- Step 7: In a small bowl, combine the remaining ½ cup of grated white cheddar, remaining parmesan, dry breadcrumbs, and melted butter. Mix until crumbly.
- Step 8: Spread the breadcrumb mixture over the pasta and bake for 30-35 minutes until golden brown and bubbling.
- Step 9: Let cool for 5-10 minutes before serving.
Equipment
- Baking Dish
- Skillet
- Large Pot
- Mixing Bowl
Notes
Use fresh pasta for a lighter texture, add favorite vegetables for extra nutrients, or make the squash puree ahead of time.