Butternut Squash Pasta Bake
This butternut squash pasta is a delicious and economical family dinner. Sweet roasted butternut layered with cottage cheese, pasta and tomato sauce creates a lovely vegetarian take on lasagne.
Why This Recipe Works
- Economical
- Filling
- Sweet, Creamy and Comforting
Ingredients you will need
To make my Butternut Squash Stuffed Pasta you will need:
- Butternut Squash
- Olive oil
- Cottage cheese
- Chives
- Salt and pepper
- Lasagne sheets
- Olive oil
- Onion
- Garlic cloves
- Passata
- Oregano
- Thyme
- Salt and pepper
- Cheddar cheese
- Pepitas pumpkin seeds
Ingredients Notes & Substitutions
- 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
Step-by-step instructions
Below are illustrated step-by-step instructions to make my Butternut Squash Stuffed Pasta recipe, if you prefer just the written instructions then head straight to the printable recipe card below.
Preheat your oven to 180 degrees celsius (360 F)
Step one: Halve a butternut squash by slicing lengthways, and scoop out the seeds with a spoon. Drizzle with olive oil Bake for 30-45 mins until very tender.
Step two: Mash the roasted butternut squash, with the cottage cheese, chives and salt and pepper.
Step three: 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.
Step four: Heat the olive oil in a fry pan. Sauté the onion and garlic until fragrant
Step five: Add the passata, oregano and thyme, stir, and simmer for 15 minutes until the sauce has reduced and thickened.
Step 6: Season to taste with salt and black pepper
Step 7: Heat your oven to 180 degrees Celsius (360 F)
Step 8: 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.
Step 9: Top with the remaining red sauce, grated cheese and pepitas.
Step 10: Bake in your preheated oven for 35 minutes until the pasta is cooked, and the cheese is melted and golden.
Enjoy!
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Top Tips
Here is how you can make these butternut squash pasta roll-ups perfectly every time!
- 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 Pasta Bake
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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
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