Rich and creamy, this ooey-gooey pasta bake is perfect for sharing with a crowd. Serve with a simple arugula salad tossed with balsamic dressing.
Recipe tags: vegetable base, easy difficulty, main, vegetarian, roast
Ingredients
| Quantity | Ingredient |
|---|---|
| 1 lb | penne |
| ¼ cup | panko bread crumbs |
| ½0 cup | unsalted butter |
| ½0 cup | packed torn fresh sage leaves |
| 4 | cloves garlic, minced |
| 4 cups | cubed butternut squash (1-inch cubes) |
| 1 cup | heavy or whipping (35%) cream |
| 1 cup | water |
| 2 tbsp | Better Than Bouillon® Seasoned Vegetable Base |
| 2 cups | shredded fontina cheese |
| 1 cup | grated Parmesan cheese, divided |
Directions
Preheat oven to 400°F.
Cook penne according to package directions. Reserve 1/2 cup pasta cooking liquid; drain penne.
Meanwhile, transfer panko to small bowl.
In large skillet set over medium heat, melt butter. Remove 1 tbsp melted butter and stir it into panko.
Add sage and garlic to remaining melted butter in skillet. Cook for 1 minute.
Stir in butternut squash. Cook, stirring occasionally, for 5 to 8 minutes or until starting to soften. Stir in cream, 1 cup water and Seasoned Vegetable Base; bring to a boil. Reduce heat to medium-low and cover. Cook, stirring occasionally, for 6 to 8 minutes or until squash is tender but still has some resistance in the center.
Toss in penne and reserved pasta cooking liquid. Stir in fontina and 1/2 cup Parmesan.
Transfer to greased 13 x 9-inch baking dish. Sprinkle with remaining Parmesan and panko mixture.
Bake, uncovered, for 15 to 20 minutes or until golden brown and bubbling.
Tips: Substitute fontina cheese with Swiss cheese if preferred. Add 1/2 cup chopped hazelnuts or walnuts to pasta topping if desired.