Butternut Squash Pasta Bake
This butternut squash pasta with cottage cheese is a vegetarian take on lasagne, warm and comforting it is full of flavour.
Servings: 6 servings
Calories: 522kcal
Ingredients
Filled pasta
- 300 grams Butternut Squash half a butternut squash roasted
- 1 Tablespoon olive oil
- 250 grams cottage cheese
- 1 Tablespoon chives finely chopped
- salt and pepper
- 400 grams lasagne sheets fresh
Red sauce
- 2 Tablespoon olive oil
- 1 onion diced
- 3 garlic cloves crushed
- 700 grams Passata
- 1 Tablespoon Oregano
- 1 Tablespoon Thyme
- salt and pepper
- 1 cup grated cheddar cheese
- ¼ cup pepitas pumpkin seeds
Instructions
Stuffed Pasta
- Halve a butternut squash by slicing length ways, scoop out the seeds with a spoon. Drizzle with olive oil Bake for 30-45 mins until very tender. (I usually do this step the day before, say if I am cooking a roast chicken for dinner).
- Mash the roasted butternut, with the cottage cheese, chives and salt and pepper.
- Lay your pasta sheets out on a benchtop, spread your butternut cottage cheese pasta filling over the pasta sheets, leaving ¼ of the sheet uncovered with the filling, and then roll into long sausages.
Red Sauce
- Heat the olive oil in a fry pan.
- Sauté the onion and garlic until fragrant
- Add the passata, oregano and thyme, simmer for 15 minutes until the sauce has reduced and thickened.
- Season to taste with salt and pepper
Assembly
- Heat your oven to 180 degrees Celsius (360 F)
- Pour ¼ of the red sauce into the bottom of a baking dish.
- Lay the stuffed pasta rolls on top of the sauce in the baking dish.
- Top with the remaining red sauce, grated cheese and pepitas.
- Bake in your preheated oven for 35 minutes until the pasta is cooked, and the cheese is melted and golden.
Notes
- This recipe is suitable for freezing in an airtight container for up to four months.
- You can also use the butternut cottage cheese mixture to stuff giant pasta shells or layer as a traditional lasagne if you would prefer.
- Butternut Squash: This can be substituted for pumpkin
- Cottage cheese: This can be substituted for ricotta cheese. You can also use cottage cheese that is already flavored with chives if you prefer.
- Lasagne sheets: I use fresh pasta sheets so that I don't need to pre-cook them. But you can parboil dried pasta sheets if you would prefer. I have also made this recipe with gluten-free lasagne sheets and it worked well.
- Passata: Passata is another name for tomato purée
Nutrition
Serving: 1serving | Calories: 522kcal | Carbohydrates: 71g | Protein: 21g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.002g | Cholesterol: 26mg | Sodium: 295mg | Potassium: 968mg | Fiber: 6g | Sugar: 11g | Vitamin A: 6249IU | Vitamin C: 27mg | Calcium: 253mg | Iron: 4mg