Butternut Squash Baked Ziti
Author: 
Recipe type: Cooking for a Crowd, Worknight Dinners
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
 
Ingredients
  • For Baked Ziti:
  • 1 12-ounce packages frozen butternut squash puree, defrosted
  • 2 tablespoons light brown sugar
  • 12 oz. uncooked ziti (I used whole grain penne pasta)
  • 2 tablespoons butter (I prefer unsalted; there's salt in the cheese)
  • ⅛ cup all-purpose flour
  • 2 cups low-fat or reduced-fat milk
  • Pinch of nutmeg
  • 2 cups fresh spinach, rinsed and coarsely torn
  • 2 cups shredded part-skim mozzarella cheese
  • ½ cup grated Parmesan cheese
Instructions
  1. Prepare pasta according to package directions and cook until slightly al dente (pasta will cook further in the oven).
  2. Meanwhile, melt the butter in a heavy medium-size saucepan over medium heat. Add the flour and whisk for 1 minute. Gradually whisk in the milk. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Whisk in the nutmeg. Cool slightly. Position the rack in the center of the oven and preheat to 375 degrees F.
  3. In a large bowl, combine squash puree, brown sugar, sauce, penne, spinach, mozzarella cheese and half of the Parmesan cheese. Butter a 13x9x2 inch glass baking dish and arrange pasta in dish.
  4. Tightly cover the baking dish with foil and bake the ziti for 40 minutes. Uncover and sprinkle the remaining Parmesan over the ziti. Continue baking uncovered until the sauce bubbles and the top is golden, 15 minutes longer. Let stand for 15 minutes before serving.
Recipe by In Good Taste at http://ingoodtaste.kitchen/butternut_squash_baked_ziti/