This baked pasta can be made ahead for a perfect Meatless Monday dish.
The 30-Minute Meals maven puts a twist nutritious twist on the typical Mac-N-Cheese baked casserole.
Skip the boxed mac and cheese this Monday! Rachael Ray’s baked pasta with butternut squash and kale is just what your family needs.
Rachael takes a classic dish and adds some nutritious vegetables chocked full of vitamins and minerals. No one will be able to resist this casserole!
Start by roasting the butternut squash in the oven. If pumpkins are available, Rachael suggests using them for a different flavor.
While the butternut squash is roasting, you can prep the rest of your ingredients. Start the pasta water boiling, and stem and slice the kale. Once the pasta water is boiling, cook the pasta until it’s under al dente, and cook the kale in a separate pan with garlic and olive oil.
When the butternut squash is roasted, transfer it to a food processor to puree. When smooth, transfer to a sauce pan to add the chicken stock, heavy cream, and Parmigiano-Reggiano.
Drain the pasta; combine the cooked kale and the butternut squash sauce and stir together. Place in a casserole dish and top with more Parmigiano-Reggiano. Bake for 30 minutes until the cheese is completely melted.
‘Squashed’ Pasta Ingredients:
- 1½ pounds pumpkin or butternut squash, diced
- Olive oil cooking spray
- Salt and pepper
- Freshly grated nutmeg
- 1 cup chicken stock
- ¾ cup heavy cream
- 1 cup grated Parmigiano-Reggiano
- 2 tablespoons EVOO
- 2 cloves garlic, chopped
- 1 bundle Tuscan kale, stemmed and thinly sliced
- 1 pound penne or fusilli
