Butternut Squash Baked Ziti - Two Peas & Their Pod
"During the fall months, I love butternut squash everything: soup, salad, ravioli, enchiladas, and this Butternut Squash Baked Ziti. Classic Baked Ziti is one of our families favorite meals, but during the fall months, we like to make this butternut squash version. It is the perfect dish for easy weeknight dinners, dinner parties, or serving…..."
INGREDIENTS
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1 tablespoon olive oil
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4 cups cubed butternut squash
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Kosher salt and black pepper, (to taste)
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16 ounces ziti, (can use penne or other small pasta)
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1 cup ricotta cheese
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1/2 cup reserved pasta water
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2 tablespoons butter
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1 shallot, (minced)
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4 cups packed spinach
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1 teaspoon minced fresh sage leaves
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1/2 teaspoon dried thyme
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5 cloves garlic, (minced)
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3/4 cup heavy cream (can use half and half or whole milk)
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Pinch of nutmeg, (optional)
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Crushed red pepper, (flakes, to taste)
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1 1/2 cups shredded mozzarella cheese, (divided)
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1 cup shredded extra sharp white cheddar cheese
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1/4 cup Parmesan cheese
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1/3 cup Panko breadcrumbs
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