Butternut Squash, Spinach & Caramelized Onion Pasta Casserole Recipe

• 2 cups dry high-fiber pasta (such as Ronzoni Smart Taste)
• 4 cups butternut squash, cut into small cubes
• 3 large onions, thinly sliced
• 16 oz fresh spinach leaves
• 8 oz whole-milk mozzarella, sliced
• 15 oz container fat-free ricotta
• 2 tbsp light butter (e.g., Brummel & Brown)
• 1/4 cup whole wheat flour
• 1 1/2 cups fat-free milk
• 1/2 cup fresh basil, finely chopped
• 1/4 cup fresh parsley, finely chopped
• 6 cloves garlic, minced
• 1/2 tsp nutmeg
• 1/2 tsp dried sage
• 1 tsp chili flakes
• 1 tsp olive oil
• 2 tsp salt (adjust to taste)
• 1 tsp black pepper
• 1/2 cup grated Parmesan

1. Preheat the oven to 425°F (220°C). Lightly mist the cubed butternut squash with olive oil, season with salt and pepper, and roast for about 30 minutes until tender and slightly caramelized.
2. While the squash roasts, heat 1 tsp olive oil in a nonstick skillet over medium heat. Add minced garlic and a pinch of chili flakes and cook until the garlic softens, about 1–2 minutes.
3. Add the spinach to the skillet and sauté until fully wilted. Remove from heat and drain on paper towels to remove excess moisture.
4. Cook pasta according to package instructions. Drain and set aside.
5. To caramelize the onions: melt 1 tbsp light butter in a large nonstick skillet over medium heat. Add the sliced onions and 1 tsp salt. Cook, stirring occasionally, for 20–30 minutes until the onions are deeply browned and sweet. Set aside.
6. Prepare the creamy sauce: in a saucepan, combine the milk with nutmeg, dried sage, 1/2 tsp black pepper, and the remaining chili flakes. Bring just to a simmer, then remove from heat.
7. In a separate small saucepan, melt the remaining 1 tbsp butter. Stir in the whole wheat flour and cook for about one minute to form a roux. Gradually whisk the warm milk mixture into the roux until the sauce is smooth and velvety. If the sauce is too thick, add a splash more milk to reach the desired consistency. Stir in the grated Parmesan and whisk until fully combined. Set aside.
8. In a small bowl, combine the ricotta with the chopped basil, remaining garlic (if desired), a pinch of salt, pepper, and a few chili flakes.
9. Reduce oven temperature to 375°F (190°C). In a large (about 5-quart) casserole dish, layer the ingredients: start with a layer of noodles, then spinach, roasted squash, and caramelized onions. Dot with about one-third of the ricotta mixture and pour roughly one-quarter of the cream sauce over the layer. Repeat the layers with the remaining ingredients until used up.
10. Top the assembled casserole evenly with the sliced mozzarella.
11. Bake for 20–25 minutes, until the casserole is bubbling around the edges.
12. Switch the oven to broil and broil for 3–5 minutes, watching carefully, until the top is lightly browned and golden.
13. Remove from the oven and let the casserole rest for 15–20 minutes before serving to allow it to set.

Serving: 1/12 of casserole

Calories: 192 kcal • Carbohydrates: 30 g • Protein: 12 g • Fat: 4 g • Fiber: 4 g

Course: Main Course

Cuisine: Italian

Diet: Low Calorie, Low Fat, Vegetarian

Method: Baking

Category: Casserole