Description
A comforting vegetarian casserole blending roasted butternut squash, zucchini, al dente pasta, and gooey cheese. Sweet caramelized veggies meet savory tomato sauce for a wholesome family meal.
Ingredients
1 medium butternut squash (about 2 lbs), peeled and cubed
2 medium zucchinis, sliced into half-moons
12 oz pasta (penne or rigatoni)
2 tbsp olive oil
1 jar marinara tomato sauce (6 oz)
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 tsp dried basil
1/2 tsp salt
1/4 tsp black pepper
1 tbsp nutritional yeast (optional)
1/2 tsp garlic powder
Instructions
Preheat oven to 400°F
Toss squash and zucchini with olive oil, salt, pepper, basil, and garlic powder
Spread on baking sheet; roast 25-30 minutes until tender and golden
Meanwhile, cook pasta al dente according to package instructions; drain
Drain vegetables, then mix with pasta and marinara sauce
Transfer mixture to greased 9×13-inch baking dish, evenly layer cheeses on top
Bake 15-20 minutes until bubbly and golden
Let rest 5 minutes before serving
Notes
Use vegan cheese alternatives for dairy-free version
Prep vegetables ahead of time
Steaming squash 5 minutes before roasting speeds doneness
Fresh basil substitute recommended if available