Butternut Squash and Spinach Ziti Bake
Course: DinnerDifficulty: EasyServings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalIngredients
1 butternut squash (peeled and cut into large cubes)
1/2 cup chicken stock
1 Tbs olive oil
1 shallot
2 cloves of garlic
2 Tbs grated Parmesan cheese
8 oz ziti (we use chickpea pasta)
10 oz frozen chopped spinach (thawed and excess liquid squeezed throughly)
16 oz low-fat cottage cheese
2 eggs
1/2 cup shredded fontina cheese
salt and pepper
Directions
- Preheat the oven to 350 degrees
- In a medium saucepan, boil butternut squash until soft, drain and add to blender.
- Pour in chicken stock, and blend until smooth, adding more stock if needed.
- Meanwhile, add oil to skillet and sauté shallot and garlic until translucent, about 2-3 minutes.
- Add reserved butternut squash pureé to skillet and season with salt and pepper to taste. Cook for 2-3 minutes until combined.
- In a small bowl combine cottage cheese, 1 egg, spinach, and Parmesan. Set aside.
- Boil pasta until al dente. Drain and rinse with cool water. Whisk and add remaining egg, mixing so all the pasta is coated.
- Spray a 8×8 inch baking dish with cooking spray.
- Add pasta and egg mixture to the bottom of the pan.
- Spread cottage cheese mixture over pasta.
- Pour butternut squash mixture over the cottage cheese.
- Top with shredded fontina.
- Bake for 30-35 minutes until cheese is melted and slightly golden.