Description
A comforting baked pasta dish featuring three types of cheese and seasonal autumn vegetables, perfect for cozy dinners.
Ingredients
Scale
- 8 oz pasta (penne or rigatoni)
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1 cup parmesan cheese, grated
- 2 cups butternut squash, diced
- 1 cup spinach, chopped
- 1/2 cup onion, diced
- 2 cloves garlic, minced
- 2 cups marinara sauce
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the pasta according to package instructions until al dente, then drain.
- In a large skillet, sauté the onion and garlic until translucent.
- Add the diced butternut squash and cook until tender.
- Stir in the spinach and cook until wilted.
- In a large bowl, combine the cooked pasta, sautéed vegetables, ricotta cheese, marinara sauce, Italian seasoning, salt, and pepper.
- Transfer the mixture to a baking dish and top with mozzarella and parmesan cheese.
- Bake for 25-30 minutes, or until the cheese is bubbly and golden.
- Let it cool for a few minutes before serving.
Notes
- Feel free to substitute seasonal vegetables based on availability.
- This dish can be made ahead of time and stored in the refrigerator before baking.
- For a spicier kick, add red pepper flakes to the sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 50mg
Keywords: Baked Three-Cheese Autumn Harvest Pasta, pasta, baked pasta, autumn recipes, vegetarian pasta