Description
A cosy, flavour-packed pasta bake featuring roasted butternut squash, creamy marinara sauce, wilted spinach, mozzarella, and Parmesan. It is finished with creamy burrata, toasted pecans, fresh thyme, and hot honey for a delicious balance of savoury, sweet, creamy, and gently spicy flavours.
Ingredients
For the Roasted Butternut Squash:
4 cups butternut squash, peeled and cubed (560 g)
2 tbsp olive oil (30 ml)
1 tsp garlic powder (3 g)
½ tsp dried thyme (1 g)
½ tsp smoked paprika (1 g)
½ tsp salt (3 g)
¼ tsp black pepper (0.5 g)
For the Pasta:
12 oz penne pasta (340 g)
2 cups marinara sauce (480 ml)
1 cup shredded mozzarella cheese (100 g)
½ cup grated Parmesan cheese (50 g)
2 cups baby spinach (60 g)
½ cup heavy cream (120 ml)
2 cloves garlic, minced (6 g)
½ tsp Italian seasoning (1 g)
¼ tsp red pepper flakes (0.5 g)
For the Topping:
8 oz burrata cheese (225 g)
½ cup pecans, roughly chopped (55 g)
2 tbsp hot honey (42 g)
2 tbsp grated Parmesan cheese (12 g)
1 tbsp fresh thyme leaves (3 g)
Instructions
1. Preheat the oven to 425°F (220°C). Spread the cubed butternut squash over a large baking sheet and toss with the olive oil, garlic powder, dried thyme, smoked paprika, salt, and black pepper. Roast for 25–30 minutes, turning the squash once halfway through, until tender and lightly caramelised.
2. While the squash roasts, bring a large pot of salted water to a boil. Cook the penne according to the package directions until just shy of al dente. Reserve ½ cup of pasta water, then drain the pasta.
3. Heat a large skillet over medium heat. Add the minced garlic and cook for about 30 seconds, just until fragrant. Add the baby spinach and cook until just wilted.
4. Stir in the marinara sauce, heavy cream, Italian seasoning, and red pepper flakes. Simmer for 2–3 minutes, stirring occasionally, until the sauce is warmed through and creamy.
5. Add the cooked penne and roasted butternut squash to the skillet. Gently toss everything together until the pasta and vegetables are evenly coated in the sauce. If the mixture seems too thick, add a small amount of the reserved pasta water until it reaches a smooth, saucy consistency.
6. Transfer the pasta mixture to a greased 9×13-inch (23×33 cm) baking dish. Spread it evenly, then sprinkle the shredded mozzarella and grated Parmesan over the top.
7. Reduce the oven temperature to 375°F (190°C). Bake the pasta for 20–25 minutes, or until the cheese has melted and the edges are bubbling.
8. While the pasta bakes, place the chopped pecans in a dry skillet over medium-low heat. Toast for 2–3 minutes, stirring frequently, until fragrant. Watch them carefully because pecans can burn quickly.
9. Remove the pasta bake from the oven and let it rest for 5 minutes. Tear the burrata into pieces and scatter it over the warm pasta. Finish with the toasted pecans, fresh thyme leaves, and grated Parmesan.
10. Drizzle the hot honey generously over the top just before serving. Serve warm while the burrata is creamy, the pasta is bubbling, and the toasted pecans are still crisp.
Notes
Give the butternut squash enough space on the baking sheet so it roasts and caramelises rather than steaming. Cook the penne just shy of al dente so it can finish cooking in the oven without becoming too soft. Reserve some pasta water to loosen the sauce and help it coat the pasta evenly. Toast the pecans over medium-low heat and stir frequently to prevent them from burning. Add the burrata after baking to keep it creamy and soft. Drizzle the hot honey just before serving so its sweet and spicy flavour remains noticeable. Frozen butternut squash can be used, although it may release more moisture during roasting. Roast it until tender and lightly caramelised before adding it to the pasta. The pasta mixture can be assembled in the baking dish ahead of time and refrigerated until ready to bake. Add the burrata, toasted pecans, thyme, and hot honey after baking. Rigatoni, ziti, or fusilli can be used instead of penne. Fresh mozzarella can be substituted for burrata. Reduce or omit the red pepper flakes and use less hot honey for a milder finish. Serve with a crisp green salad or lightly dressed vegetables.
- Prep Time: 15 minutes
- Cook Time: 50–55 minutes
- Category: Pasta
- Method: Baking
- Cuisine: Italian