• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Marisa's Italian Kitchen

The Secret Ingredient Is Always Love

  • Home
  • About
  • Recipes
  • Contact
  • Privacy Policy

cheese

Butternut Squash Paccheri Pasta Bake

October 8, 2020 by Marisa 30 Comments

Slicing and serving a baked pasta with butternut quash

This elegant Butternut Squash and Paccheri Pasta Bake will take centre stage at your next family gathering or celebratory meal. A comforting and eye pleasing pasta dish made with oven roasted butternut squash, baby arugula and a creamy cheese sauce with a hint of rosemary.

Butternut Squash Paccheri Pasta Bake

This was a special request from hubby after returning home one evening with the latest “Bon Appétit” magazine.

It featured a baked pasta dish made with peas and mint which greatly resembled a cake.

I’ve made a few changes to the recipe. Mainly I replaced the peas with some seasonal, sweet oven roasted butternut squash which I then tossed with the cooked pasta. I also substituted the mint with some chopped rosemary however sage would work wonderfully as well.

Since I couldn’t come across Fontina cheese, I replaced it with freshly grated Asiago cheese. It’s a wonderful cow’s milk cheese and it melted beautifully in the silky smooth sauce. The aromas in this oven baked pasta dish are simply wonderful!

This deep dish pasta is fairly easy to put together but does require a few simple steps. They’re quite easily achievable, I might add.

And, will have your guests thinking you’ve laboured all day but you and I know differently!

How to Roast Butternut Squash for Paccheri Pasta Bake

Diced butternut squash on parchment paper.

First peel, chop and prep the butternut squash.

  • Chop the butternut squash into half inch cubes.
  • Place the chopped squash on a parchment lined baking sheet.
  • Toss together with a drizzle of olive oil and salt and pepper to your taste.
  • Spread out in one single layer and bake in a preheated oven at 400 degrees F for about 20 minutes or till fork tender.

While the butternut squash bakes you can start on the creamy cheese sauce.

A blue and white bowl filled with diced and roasted butternut squash.

How to Make an Italian Creamy Cheese Sauce

  • Melt a 1/4 cup of butter in a large sauce pot and over medium heat.
  • Add in the all purpose flour and cook while whisking for 2 minutes. 
  • Slowly whisk in the milk.
  • Reduce the heat slightly and let the sauce simmer til thickened, for about 20 minutes. Whisk often so the sauce doesn’t stick to the bottom of the pot.
  • Remove the sauce pot from the heat and whisk in the Asiago cheese and 1 cup of the Parmesan cheese.
  • Whisk in the lightly beaten egg and season with salt and pepper to your taste.
  • Cover the sauce pot to keep warm and set aside while you cook the pasta.

A creamy cheese sauce in a silver stock pot.

PREP YOUR SPRINGFORM PAN BEFORE BAKING

While I was tempted at first to line my springform pan with parchment paper for easier release of this pasta dish recipe, I’m glad I didn’t.

This simple technique of first buttering the pan, and then sprinkling it all around with Parmesan cheese will give you that beautiful crusty exterior we all love so much. In every single slice!

There won’t be any fighting for the crusty end pieces with this dish for sure!

A springform pan greased with butter and sprinkled with parmesan cheese.

  • Cook and drain the pasta.
  • In a large bowl, toss the pasta with the roasted butternut squash, arugula, parsley and rosemary.
  • Stir in the cheese sauce until well combined.
  • Transfer half of the pasta mixture into the prepared springform pan.

A springform pan filled with a pasta cheese mixture.

How to assemble the Paccheri pasta with ricotta

  • Mix together the ricotta and lemon zest in a small bowl.
  • Spoon half of the ricotta lemon mixture over the pasta.
  • You can either spread the ricotta mixture over the pasta or leave it dotted, as in the photo below.

Layering past, butternut squash and cheese in a springform pan.

  • Top with the remaining pasta mixture while spreading it out evenly.
  • Spoon the remaining ricotta mixture over the second layer of pasta.
  • Sprinkle the top with 1/3 cup of grated Parmesan cheese.

Assembled pasta and butternut squash recipe in a round springform pan.

  • Place the springform pan over a baking sheet (this will avoid any mess from the juices leaking out of the bottom of the springform pan).
  • Bake in a preheated oven at 375 degrees F, for about 45 minutes.
  • Or, until the top is golden brown and crispy.

Oven baked butternut squash and paccheri pasta on a parchment lined serving tray.

  • Let the baked pasta dish cool for about a half hour before releasing from the pan.
  • Then run an off set spatula or butter knife around the inside edges of the springform pan to remove any sticky areas and carefully release the pasta from the pan.
  • Cut into wedges and serve while still warm.

This deep dish pasta recipe will serve 6 to 8 people depending on the size of each serving.

Butternut squash and paccheri pasta bake with one slice cut and ready to serve.

So, if you have a birthday coming up soon and you love a meatless pasta dish once in a while, then this vegetarian paccheri pasta recipe is definitely for you!

But why wait for your birthday! Make it this weekend, take a photo and tag @marisasitaliankitchen on Instagram so I can see your creation!

Happy cooking!

This post was originally published Oct 27, 2017 and republished October Oct 8, 2020 with new photos and content.

Butternut Squash Paccheri Pasta Bake
Print Recipe
5 from 1 vote

Butternut Squash Paccheri Pasta Bake

This elegant Butternut Squash Paccheri Pasta Bake will take center stage at your next family gathering celebrations. Its creamy, cheesy and so easy to make.
Prep Time1 hr
Cook Time45 mins
Resting time30 mins
Course: Pasta
Cuisine: Italian
Keyword: Baked pasta, Butternut Squash Pasta
Servings: 8 servings
Calories: 535kcal
Author: Marisa

Equipment

  • 9 inch springform pan for easy release or any other deep dish baking pan.

Ingredients

FOR ROASTING THE BUTTERNUT SQUASH

  • 4 cups diced butternut squash
  • olive oil for drizzling over butternut squash

FOR THE CREAMY CHEESE SAUCE

  • 1/4 cup unsalted butter plus more for greasing the pan
  • 1/3 cup plus 1 1/2 cups grated Parmesan cheese divided
  • 1/4 cup all purpose flour
  • 1 litre milk I used 3.5 % full fat milk
  • 1 cup grated Asiago cheese
  • 1 large egg lightly beaten
  • fine sea salt or kosher salt to your taste
  • freshly ground pepper to your taste

TO ASSEMBLE THE PASTA

  • 500 grams paccheri pasta or rigatoni
  • 4 cups baby arugula roughly chopped
  • 1 cup chopped fresh parsley
  • 1/2 teaspoon chopped fresh rosemary
  • 1 cup ricotta cheese
  • 1/2 teaspoon grated lemon zest

Instructions

ROASTING THE BUTTERNUT SQUASH

  • Preheat oven to 400 degrees F.
  • Place the chopped butternut squash on a parchment lined baking sheet.
  • Drizzle with olive oil, a dash of salt and pepper and bake for about 15 to 20 minutes or until fork tender.
  • Set the cooked butternut squash aside while continuing with the rest of the recipe.

CREAMY CHEESE SAUCE

  • In a large saucepan, melt 1/4 cup of the butter over medium heat.
  • Add the all purpose flour to the melted butter and cook while whisking for 2 minutes.
  • Slowly whisk in the milk.
  • Reduce the heat slightly and let he sauce simmer while whisking often, until the sauce has thickened, for about 20 minutes.
  • Remove the saucepan from the heat and whisk in the Asiago cheese and 1 cup of the Parmesan cheese.
  • Whisk in the lightly beaten egg and season with salt and pepper.
  • Cover the saucepan to keep warm and set aside while you cook the pasta and prep the springform pan.

PREPPING THE PAN

  • Butter a 9 inch springform pan with softened butter.
  • Sprinkle the pan all over with 1/3 cup of grated Parmesan cheese and set aside.

COOK THE PASTA

  • Bring a large pot of salted water to a boil and cook the pasta just until al dente or firm to the bite.
  • Drain the pasta and transfer to a large bowl.

ASSEMBLING THE DEEP DISH PASTA

  • Add the cooked butternut squash, arugula, parsley and rosemary to the pasta bowl.
  • Stir in the cheese sauce until well combined.
  • Preheat the oven to 375 degrees F.
  • Transfer half of the pasta mixture to the prepared springform pan.
  • In a small bowl, mix together the ricotta cheese and lemon zest then spoon half of this mixture over the pasta.
  • Transfer the remaining pasta into the pan and spoon the remaining ricotta mixture over the pasta.
  • Sprinkle with 1/2 cup of grated Parmesan cheese and bake for about 45 minutes or until the top is golden brown and crispy.
  • Let the baked pasta rest for about 1/2 hour then run a knife alongside the inside of the pan before releasing the pasta from the pan.
  • Cut into wedges and serve.

Nutrition

Calories: 535kcal | Carbohydrates: 66g | Protein: 24g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 75mg | Sodium: 367mg | Potassium: 677mg | Fiber: 4g | Sugar: 10g | Vitamin A: 8982IU | Vitamin C: 26mg | Calcium: 477mg | Iron: 2mg

 

Filed Under: Soups Pasta Sauces Tagged With: butternut squash, cheese, pasta, supper

Cacio e Pepe Spaghetti

September 1, 2017 by Marisa 18 Comments

Spaghetti with Roasted tomatoes on a white plate.

Cacio e Pepe Spaghetti is a typical Roman style dish and literally translates to cheese and pepper.

It is Italy’s equivalence to our mac and cheese without the addition of cream. A rather humble dish with a small supporting cast and which Romans have been making for quite some time. This dish dates way back to the Roman Empire.

Cacio e Pepe Spaghetti

Much as the name implies, this dish consists of very few ingredients. Cheese…as in lots of cheese, pepper and of course spaghetti.

Although not overly complicated to prepare, the cheese sauce does require some practice so as it doesn’t coagulate into soft clumpy strands. Mind you, even if it does it is still quite yummy!

How to make perfect Cacio e Pepe Spaghetti

In order to achieve a creamy smooth consistency and have each strand of pasta delicately coated with cheesy goodness, work with good quality room temperature cheese and not one straight from the freezer or fridge.

You’ll also want to have both cheeses finely grated in a heat proof bowl.

Then, simply toss together with some freshly cracked black pepper. Have this ready and waiting for its first ladle of slightly cooled starchy pasta water. 

You’ll have a delicate and creamy sauce ready to be tossed with spaghetti in no time at all.

Oven roasted cherry tomatoes.

I served up this spaghetti dish with oven roasted cherry tomatoes and some crusty bread with a crispy side salad. It’s absolutely delicious!

Also, it makes a quick and easy just about anytime meal that is ready in under 30 minutes!

Spaghetti with Roasted tomatoes on a white plate.

Buon Appetito!

A serving of spaghetti topped with grated cheese.

Spaghetti with Pepper and Cheese.
Print Recipe
No ratings yet

Cacio e Pepe Spaghetti

A quick and easy yet flavorful pasta dish utilizing a few good quality ingredients. Italy's version of an ever popular mac and cheese.
Prep Time15 mins
Cook Time10 mins
Course: Dinner
Cuisine: Italian
Keyword: Cacio e Pepe Spaghetti
Servings: 4
Author: Marisa

Ingredients

  • 1 cup grated Grana Padano cheese
  • 3/4 cup grated Parmigiano Reggiano cheese
  • freshly cracked black pepper to your taste
  • 454 grams Spaghetti

Instructions

  • Bring a large pot of water to boil.
  • Salt the boiling water and add in the spaghetti. (use less salt then you would normally because we are adding the pasta water to the cheeses which are salty on their own)
  • Cook while stirring occasionally so that the spaghetti does not stick together and remove 2 minutes before the suggested cooking time.
  • Reserve 2 cups of pasta water and set aside to cool slightly. (You'll probable not need all 2 cups)
  • Meanwhile heat up a large skillet over medium heat and toast a generous amount of freshly cracked coarse black pepper for about 30 seconds, stirring often.
  • Add in a ladle of pasta water and let this simmer to infuse the pasta water with the freshly ground pepper for another 30 seconds then remove the pan from the heat.
  • Toss in the drained spaghetti.
  • Place both cheeses in a medium sized bowl and whisk in a ladle of reserved and slightly cooled pasta water to form a sauce.
  • Quickly pour the cheese mixture over the spaghetti while stirring vigorously and add in an additional ladle of pasta water.
  • Stir well and if the spaghetti seem a little dry, add more pasta water, continuing to stir just until the cheeses have melted and a creamy sauce is obtained while generously coating the pasta.
  • Plate and serve with additional cracked black pepper, grated cheese and a drizzle of extra virgin olive oil if desired.

Check out these other quick and easy spaghetti dishes for busy weeknights.

  • Lemon Spaghetti with Shrimp
  • Sardine Spaghetti with Chives
  • Spaghetti With Sun Dried Tomatoes
  • Easy Zucchini Glazed Spaghetti

 

Filed Under: Soups Pasta Sauces Tagged With: cheese, Italian Food, pasta

Primary Sidebar

A Little About Me

blankHi I'm Marisa! Welcome to my little corner of the web where you'll find delicious foods inspired by my Italian heritage and Canadian upbringing. So kick off your shoes, have a seat and stay awhile... Read More…

Let's Be Social

  • Facebook
  • Twitter
  • Pinterest
  • Instagram

Search In My Kitchen

Copyright © 2021 · Foodie Pro & The Genesis Framework