Description
This cozy, comforting autumn dish elevates standard baked ziti with a velvety, roasted butternut squash and ricotta base. The natural sweetness of the squash creates a smooth, savory sauce that perfectly coats every noodle. Enhanced with fresh sage, thyme, and a golden panko crust, this meal offers a sophisticated yet nourishing twist on a classic Italian comfort food that is sure to please the whole family.
Ingredients
1 tbsp olive oil
4 cups cubed butternut squash
Kosher salt and black pepper to taste
16 oz ziti pasta
1 cup ricotta cheese
1/2 cup reserved pasta water
2 tbsp unsalted butter
1 shallot, minced
4 cups packed fresh spinach
1 tsp fresh sage leaves, minced
1/2 tsp fresh thyme
1/4 cup heavy cream
1 cup shredded mozzarella
1/2 cup panko breadcrumbs
1/4 cup grated parmesan cheese
Instructions
Preheat oven to 400°F.
Toss squash with olive oil, salt, and pepper; roast until tender, about 25 minutes.
Boil ziti until al dente, reserving 1/2 cup of pasta water before draining.
In a blender or food processor, blend roasted squash, ricotta, and heavy cream until smooth.
In a large skillet, melt butter and sauté shallot until translucent.
Add spinach, sage, and thyme; cook until spinach is wilted.
Combine the squash puree, sautéed greens, cooked pasta, and reserved pasta water in a large bowl.
Transfer mixture to a baking dish and top with mozzarella and panko breadcrumbs.
Bake at 400°F for 15-20 minutes until bubbly and the top is golden brown.
Notes
You can roast the butternut squash up to two days in advance to make the weeknight assembly much faster. Leftovers store well in an airtight container for up to three days.
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 6g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 7g
- Carbohydrates: 58g
- Fiber: 5g
- Protein: 16g
- Cholesterol: 40mg