Butternut Squash Ziti Bake w/ Sage Browned Butter

February 03, 2014

This is not the traditional baked ziti you grew up eating. Ricotta is mixed with roasted butternut squash for a tasty filling and it's all topped off with a sage browned butter sauce for a little extra richness. You can roast the squash a head of time to save a little time when you want to prepare.

1 large butternut squash, peeled and cubed
1-2 T olive oil
1 lb ziti w/ lines (or other tubed pasta)
15 oz ricotta cheese (part skim is what I used)
1/3 C grated parmesan cheese
2 garlic cloves, minced
1 C fresh spinach, chopped
1 egg
1 tsp salt
1/2 tsp freshly ground black pepper
1 lemon (zest & juice)
1 stick butter
8-10 fresh sage leaves

Preheat oven to 425. Toss squash cubes with olive oil and a sprinkle of salt, roast for 20 minutes or until tender. Place cooked squash in a bowl and mash well with a fork. Set aside. Cook the pasta...
See the full directions on my site

Nutritions

Calories
558

Sodium
916mg
38% DV

Fat
43g
66% DV

Protein
20g
41% DV

Carbs
18g
6% DV

Fiber
4g
16% DV