Rating: 3.5 stars
41 Ratings
  • 5 star values: 11
  • 4 star values: 15
  • 3 star values: 4
  • 2 star values: 5
  • 1 star values: 6

This healthy, yet comforting casserole features greens and squash alongside the pasta and cheese. Try baby kale or Swiss chard in place of spinach to vary the recipe slightly.

Source: Better Homes and Gardens

Gallery

Credit: Blaine Moats

Recipe Summary

prep:
35 mins
roast:
25 mins
bake:
30 mins
total:
1 hr 30 mins
Servings:
12
Yield:
9 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 425°F. In a shallow roasting pan combine squash and olive oil; toss to coat. Roast about 25 minutes or until tender, stirring once. Remove squash from oven; reduce oven temperature to 350°F.

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  • Meanwhile, cook pasta according to package directions; drain. Set aside. In a 6-quart Dutch oven melt the butter over medium heat. Add the onion and garlic; cook about 5 minutes or until onion is tender but not browned, stirring occasionally. Stir in the flour; cook and stir for 1 minute more. Add the milk all at once. Cook and stir until thickened and bubbly. Stir in cheeses until melted. Stir in spinach until wilted. Stir in sage, salt, and pepper. Gently stir in cooked pasta and squash until combined. Transfer pasta mixture to a 3-quart baking dish. Cover with foil.

  • Bake for 20 minutes. Remove foil and top with pine nuts. Bake, uncovered, for 10 to 15 minutes more or until heated through.

Tips

Prepare as directed through Step 2. Cover and chill up to 24 hours. Preheat oven to 350°F. Bake, covered, for 50 minutes. Top with pine nuts. Bake, uncovered, for 15 to 20 minutes more or until heated through.

Nutrition Facts

298 calories; fat 16g; cholesterol 38mg; saturated fat 7g; carbohydrates 29g; mono fat 5g; poly fat 2g; insoluble fiber 3g; sugars 6g; protein 13g; vitamin a 11609IU; vitamin c 25.8mg; thiamin 0.3mg; riboflavin 0.3mg; niacin equivalents 2.5mg; vitamin b6 0.2mg; folate 112.2mcg; vitamin b12 0.7mcg; sodium 393mg; potassium 502mg; calcium 295mg; iron 2.3mg.
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