Description
This Butternut Squash & Spinach Pasta Pie is a hearty and comforting baked dish combining tender pasta, creamy ricotta, and a flavorful blend of butternut squash and spinach. Baked in a springform pan, it features layers of cheese and spices, making it a perfect vegetarian main course for gatherings or family meals.
Ingredients
Cheese and Dairy
- 1 large egg
- 1 cup ricotta cheese
- 1 cup grated parmesan cheese, divided in half
- 1 cup shredded mozzarella cheese
Vegetables
- 3 cups winter squash, cubed small (about 1 pound or 1/4 medium butternut squash)
- 5 ounces baby spinach, roughly chopped
Pasta
- 8 ounces penne pasta (or substitute medium dried pasta or lasagna noodles broken into 1-inch pieces)
Other Ingredients
- 1 1/4 cups water
- 3 tablespoons olive oil, divided (reserve 1 tablespoon for drizzling)
- 1/2 teaspoon garlic powder (or 3 cloves fresh garlic minced)
- 1/4 teaspoon crushed red pepper flakes
- 1/2 teaspoon dried thyme
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Line a 9-inch springform pan with two overlapping pieces of parchment paper arranged in a plus sign shape to cover the sides and bottom. Fold the edges over the pan’s rim to create a neat lining.
- Mix wet and cheese ingredients: In a very large bowl, beat the egg until combined. Add the ricotta, half of the grated parmesan, shredded mozzarella, water, 2 tablespoons of olive oil, garlic powder (or minced garlic), crushed red pepper flakes, dried thyme, kosher salt, and freshly ground black pepper. Mix thoroughly until the mixture is well combined and creamy.
- Add vegetables and pasta: Add the cubed butternut squash, roughly chopped spinach, and dry penne pasta to the bowl. Using a large sturdy spatula or wooden spoon, fold the ingredients together ensuring the pasta and vegetables are evenly coated with the cheese mixture.
- Transfer and assemble: Pour the mixture into the prepared springform pan. Press gently with the spatula to even out the surface. Sprinkle the remaining half of the grated parmesan evenly over the top. Fold the parchment paper edges upwards and cover the entire pan tightly with aluminum foil.
- Bake covered: Place the sealed pan on a baking sheet to catch any potential drips, then bake in the preheated oven for 1 hour.
- Bake uncovered and finish: Remove the foil and fold the parchment paper sides down around the dish. Drizzle the reserved 1 tablespoon of olive oil over the top. Return the pan to the oven and bake uncovered for an additional 30 minutes, until the top is golden and slightly browned in spots.
- Cool and serve: Remove the pasta pie from the oven and allow it to cool in the pan for 30 minutes. Carefully remove the springform ring, then slide the pasta pie out using the parchment paper onto a serving platter. Cut into wedges and serve warm.
Notes
- Using a springform pan lined with parchment paper makes it easy to remove and slice the pasta pie without sticking.
- If you don’t have red pepper flakes, you can omit them or substitute with a pinch of cayenne for heat.
- This recipe works well with other medium dried pasta shapes or broken lasagna noodles.
- Letting the pie cool before removing from the pan helps it to firm up for clean slices.
- You can prepare this dish a day ahead and reheat it covered in the oven to maintain moisture.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
