cheesy butternut squash pasta casserole (Edit recipe)

ericatangeman

85 recipes
14 followers

let casserole season commence! this cheesy, protein-packed pasta bake is sure to be a hit this fall season.

5 minutes

45 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	406
Fat:	12 g
Carbohydrates:	31 g
Protein:	38 g
Cholesterol:	40 g
Sodium:	794 mg
Fiber:	20 g
Sugars:	6 g
Calculated for total recipe.

Serves: 4-6

Ingredients

10 oz Butternut Squash
1 Jalapeño
1 cup Organic Cottage Cheese
0.5 cup Plain Greek Yogurt
2 Tbsp Nutritional Yeast
1 tsp Italian Seasoning
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Salt and Pepper
1 pinch Red Pepper Flakes
8 oz Gluten Free Ziti - Kaizen Foods, or other high protein & fiber pasta
4 - 6 oz Pepper Jack Cheese, &/or mozzarella
1 cup Pasta Water
1 Tbsp Tapioca Starch, mixed in a little water
8 oz Baby Bella Mushrooms, sliced
5 oz Kale, finely chopped
3 pieces Andouille Chicken Sausages, diced

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

preheat the oven to 400.
place butternut squash & jalapeños on a baking sheet & roast veggies for 20-25 minutes.
in a food processor, make sauce by adding roasting veggies, cottage cheese, greek yogurt, nutritional yeast, & seasonings; mix well.
cook pasta according to package instructions.
once pasta is done, save ~½-1 cup pasta water & drain the rest (I like to rinse all GF noodles).
add pasta to a 9X13 baking dish.
in a sauce pan, add sauce, ½ cheese, pasta water, & starch.
bring mixture to a boil, then simmer for 10-15 minutes to thicken.
while simmer, saute mushrooms, kale, & sausage in a separate pan.
mix veggies, sausage, & sauce into pasta.
sprinkle on extra cheese, then bake for 10-15 minutes; broiling for last 2-3 minutes.
when serving, can add more cheese, side of protein, or more veggies.