Butternut Squash & Spinach Pasta Pie Recipe
If you've had baked spaghetti pie, this pasta bake is similar in concept. Pasta, cheeses, squash, and spinach are baked together and then sliced into wedges for serving. This pasta pie tastes SO good and makes super easy, amazing leftovers!
Ingredients
- 1 large egg
- 1 cup ricotta cheese
- 1 cup grated parmesan divided in half
- 1 cup shredded mozzarella cheese
- 1 1/4 cups water
- 3 tablespoons olive oil divided [you'll reserve 1 tablespoon for drizzling over the top]
- 1/2 teaspoon garlic powder or 3 cloves fresh garlic, minced
- 1/4 teaspoon crushed red pepper flakes
- 1/2 teaspoon dried thyme
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3 cups winter squash cubed small [1 pound, or about 1/4 of a medium-size butternut squash]
- 5 ounces baby spinach roughly chopped
- 8 ounces penne pasta can sub another type of medium dried pasta or lasagna noodles broken into 1-inch pieces
Equipment
- 1 9" springform pan
- parchment paper
- foil
Instructions
- Preheat oven to 350°F. Line a nine-inch springform pan with parchment paper. I like to use two pieces in plus sign to ensure coverage Fold the sides over the edge.
- In a very large bowl, beat the egg. Add the ricotta, 1/2 the parmesan, mozzarella, water, 2 tablespoons of the olive oil, garlic powder, crushed red pepper flakes, thyme, salt, and pepper. Mix until thoroughly combined.
- Add the butternut squash, spinach, and pasta. Using a large, sturdy spatula or wooden spoon, mix well.
- Pour the mix into the lined springform pan. Press gently to make sure it'a all even. Sprinkle with the second half of the parmesan. Fold the parchment paper that was hanging over the sides up and over the top and cover tightly with foil.
- Place on a baking sheet to catch any spillage and bake for 1 hour, then remove the foil and fold the sides down, drizzle on the remaining 1 tablespoon olive oil, and bake for another 30 minutes uncovered until golden in spots on top.
- Remove from the oven and let it cool for 30 minutes.
- Remove the springform ring and slide the pasta bake by the parchment paper onto a platter. Cut into wedges and serve.
Notes
Store in an airtight container in the fridge for up to 4 days. Reheat in a microwave or on the stovetop (we usually steam leftover wedges in a steamer basket on the stovetop).
Recipe adapted from Smitten Kitchen's winter squash and spinach pasta bake which was adapted from pasta "cake" by British chef Yotam Ottolenghi.
Nutrition Facts
Serving: 1wedge, Calories: 353kcal, Carbohydrates: 35g, Protein: 16g, Fat: 17g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 0.003g, Cholesterol: 58mg, Sodium: 653mg, Potassium: 553mg, Fiber: 3g, Sugar: 3g, Vitamin A: 11484IU, Vitamin C: 24mg, Calcium: 318mg, Iron: 2mg