Butternut Squash Pasta Bake

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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

Comfort food doesn't get any better than an easy pasta bake layered with creamy tomato and butternut squash


  • 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


  • 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!