Butternut Squash and Kale Pasta Bake - stuckonsweet.com - Jessica Loizzo
Prep time
Cook time
Total time
Recipe type: Pasta/Casserole
Serves: 4-6
  • 2 14.5 oz (or one large) container Prego Homestyle Alfredo sauce
  • 1 13.25 oz box whole wheat penne pasta
  • 1 small butternut squash, cubed
  • 1 tablespoon minced sage
  • Two large handfuls chopped kale (you can more if you like)
  • 1 cup low-fat mozzarella cheese
  • ¾ cup bread crumbs
  • Olive oil
  • A few pinches of salt
  • A pinch of black pepper
  1. Preheat oven to 425 degrees. Add cubed butternut squash to a baking sheet and drizzle with olive and sprinkle with salt and pepper. Roast for 12 minutes then set aside.
  2. Bring a large pot of water to a boil to cook pasta. Cook pasta for 7 minutes then drain.
  3. Add pasta back into the large pot and add butternut squash, kale and sage, then pour Prego Homestyle Alfredo into the pot and mix.
  4. Transfer the pasta to a large baking dish and top with mozzarella cheese and bread crumbs and a few drizzles of olive oil. Bake for 15 minutes then broil for an additional 5 minutes.
Recipe by Stuck On Sweet at https://www.stuckonsweet.com/butternut-squash-and-kale-pasta-bake-stuckonsweet-com-jessica-loizzo/