Baked Butternut Squash Pasta
This is a really different, but yummy, kind of sauce. I grew up with basically two types of pasta sauces: marinara and alfredo. But I'm definitely a sauce gal (seriously, I drench everything in sauce if it's available), and this butternut squash sauce is delish! I've been able to find it at Costco for a great price, but it can be pretty spendy at your local grocery store... However, since I don't end up using the entire bottle, I just pour what's left of it into a freezer bag and pull it out the next time I use it. Voila!
Ingredients:
- ½ (25.5 oz) jar of butternut squash pasta sauce
- 2/3 c. cottage cheese*
- 1/3 c. parmesan cheese
- 1.5 c. water
- 2 t. chicken bouillon
- 1 T. brown sugar
- salt & pepper, to taste
- garlic herb seasoning, to taste
- basil, to taste
- 1 can diced tomatoes
- 1-2 cans mushrooms, drained
- 1 can black olives, drained
- 2 handfuls spinach, chopped
- 16 oz pasta
- 20-25 meatballs -or- 4 chicken sausages, sliced (might consider using TVP or canned chicken/beef, or omitting altogether, to make this more food storage friendly...)
Directions:
Combine pasta sauce with cottage cheese and parmesan in a casserole dish; stir well. Combine water with bouillon and spices and add to sauce and stir. Add remaining ingredients and stir well. Bake for 45 minutes at 350 degrees, stirring halfway through.
*You might have noticed that the total amount of cheese in this recipe is 1 cup. I happen to have cottage cheese on hand, so that's what I used. I'm sure ricotta would be amazing, but mozzarella would probably work too. Basically, use 1 cup of your choice of cheese (maybe even yogurt???) and cross your fingers! But seriously, it's cheese! How bad can it possibly be ;) Enjoy! *B
1 comment:
So, here's a fun substitute for ya: 1/3 c. hummus plus 1/3 c. rice milk for the 2/3 c. cottage cheese. It totally worked, yesss!
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