Save A creamy, cheesy pasta bake packed with hidden vegetables, featuring sweet roasted butternut squash and a medley of flavors for a comforting, family-friendly meal.
This recipe has become a family favorite because it sneaks in plenty of veggies while still feeling indulgent and satisfying.
Ingredients
- Vegetables: 1 medium butternut squash (about 800 g), peeled, seeded, diced, 1 medium carrot, peeled and diced, 1 small zucchini, diced, 1 small onion, diced, 2 cloves garlic, minced, 1 handful baby spinach (about 50 g), roughly chopped
- Pasta: 250 g short pasta (penne, fusilli, or rigatoni)
- Sauce & Dairy: 400 ml milk (whole or semi-skimmed), 100 ml vegetable broth, 100 g cream cheese, 100 g grated cheddar or mozzarella cheese (plus extra for topping), 2 tbsp olive oil, 1/2 tsp dried thyme, 1/2 tsp dried oregano, Salt and black pepper, to taste
- Topping: 30 g breadcrumbs (optional), 20 g grated parmesan (optional)
Instructions
- Preheat oven:
- Preheat the oven to 200°C (400°F)
- Roast vegetables:
- Place the diced butternut squash, carrot, zucchini, and onion on a baking tray. Drizzle with 1 tbsp olive oil, season with salt and pepper, and roast for 20 minutes, or until tender
- Cook pasta:
- Cook the pasta in a large pot of salted boiling water for 2 minutes less than package instructions. Drain and set aside
- Sauté garlic:
- In a large, ovenproof skillet or casserole dish, heat the remaining 1 tbsp olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant
- Combine and simmer:
- Add the roasted vegetables to the skillet. Pour in the milk and vegetable broth, then bring to a simmer
- Add cheeses:
- Stir in the cream cheese and half of the grated cheddar or mozzarella. Mix until smooth and creamy
- Mix in pasta and spinach:
- Fold in the cooked pasta and chopped spinach. Add thyme, oregano, and adjust seasoning with salt and pepper. Mix until everything is well combined
- Add toppings:
- Sprinkle the remaining cheddar or mozzarella, breadcrumbs, and parmesan over the top
- Bake:
- Bake in the oven for 18 20 minutes, or until golden and bubbling
- Rest:
- Let rest 5 minutes before serving
Save This pasta bake is perfect for cozy family dinners and leftovers reheat wonderfully for next-day meals.
Preparation & Cooking Times
Preparation takes about 20 minutes and cooking around 40 minutes, totaling 1 hour.
Serving Suggestions
Pairs well with a green salad and a glass of crisp white wine for a balanced meal.
Nutrition Information
Per serving: 480 calories, 17 g total fat, 65 g carbohydrates, 17 g protein.
Save This comforting pasta bake is easy to prepare and loved by even the pickiest eaters.
Recipe FAQs
- → How do I prepare the butternut squash for this dish?
Peel, seed, and dice the butternut squash into bite-sized pieces before roasting to develop a sweet, tender texture that blends well with other vegetables.
- → Can I use other types of pasta?
Short pasta such as penne, fusilli, or rigatoni works best here, as their shapes hold the creamy sauce and vegetables well.
- → What tips ensure a creamy sauce without lumps?
Simmer the milk and broth gently before adding cream cheese, stirring continuously until smooth, then combine with the cooked pasta for an even coating.
- → Is it possible to add more vegetables to the dish?
Yes, chopped bell peppers or peas can be added to increase the vegetable content and flavor variety.
- → What alternatives can I use for the cheese topping?
Cheddar can be swapped with gouda, gruyère, or vegan cheese alternatives depending on your preference.
- → How can this dish be adapted for gluten-free diets?
Use gluten-free pasta and substitute breadcrumbs with gluten-free options to make the bake suitable for gluten-free diets.