Baked Penne
Baked Penne might be just the hor d'oeuvre you are searching for. Watching your figure? This dairy free, lacto ovo vegetarian, and vegan recipe has 241 calories, 11g of protein, and 1g of fat per…
- Prep
- 16 min
- Cook
- 29 min
- Total
- 45 min
- Servings
- 8
- Difficulty
- Medium
Ingredients
Quantities scale automatically with servings. Tap an ingredient to check it off as you go.
Cooking instructions
Step 1
Preheat the oven to 400*.
Step 2
Chop butternut squash into 1" pieces and roast on a baking sheet sprayed with cooking spray until lightly browned, about 30-40 minutes.
Step 3
Once the squash is done baking, reduce heat to 350*.
Step 4
Bring a pot of water to a boil and cook pasta according to package directions, using the shortest recommended cooking time.
Step 5
While pasta is cooking, saute onions and mushrooms.
Step 6
In a food processor, combine about 1 cup roasted butternut squash cubes, tomato paste, jalapeo, water, nutritional yeast, garlic powder, salt, black pepper, and Italian seasoning until well blended.
Step 7
Mix with drained pasta, onions, mushrooms and kale.
Step 8
Spray a 9"x13" pan with cooking spray and pour pasta mixture into pan.
Step 9
Bake uncovered at 350* for 30 minutes.
Recipe data from Spoonacular (spoonacular.com) · Original source
Read it through first
Skim all 9 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the servings stepper above the ingredients and every quantity adjusts. Cooking times stay roughly the same.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Supplied by Spoonacular's nutrition database.
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