Hear me when I say I am obsessed with baked pasta. I love how easy it is to make. I adore how delicious it is hot out of the oven. And I have a deep affection for leftover baked pasta cold the next morning with a hot cuppa coffee.
If you look closely, you’ll notice various shaped pasta in my bake. I’m also using two types of sauce – a combination of marinara and butternut squash soup I had made earlier in the week. This pasta bake was definitely a pantry clean out project, but this Frankenstein of a dish came out too good not to share. The beauty of a pasta bake like this is the versatility.
I’ve made pasta bakes with just marinara and just butternut squash, but I like the combination of the two. Tomatoes lend a tart acidic profile while butternut squash keeps it mellow and sweet.
Absolute bliss.
Butternut Squash Pasta Bake
Ingredients
- 1 Lb Pasta
- 1 Cup Marinara Sauce
- 1 Cup Butternut Squash Soup or Pureed Butternut Squash
- 2 Cups Shredded Mozzarella
- 2 Tbsp Oregano
- 1 Tbsp Basil
- 1/2 Cup Parmesan
- 1/2 Cup Breadcrumbs
Instructions
- Preheat the oven to 375.
- Fill a large pot with water and bring to a boil. Add 2 tablespoons of salt to the water and add the pasta. Cook the pasta according to the package directions.
- Drain the pasta and add to a 9x13 glass or metal pan. Add the marinara, butternut squash, 1 cup mozzarella, oregano and basil to the pan and stir to combine. Cover the mixture with the rest of the mozzarella, parmesan and breadcrumbs.
- Place the pan uncovered in the oven for 45 minutes. If the the top is getting too brown, place tinfoil to cover and finish baking. Serve and enjoy!
