Butternut squash pasta bake

Butternut squash pasta bake

A new way to cook pasta for all the family.

By , 21 September 2015
Butternut squash pasta bake
  • Ready in: 30 mins
  • Serves: 4
  • Price: £2.00 per serving
Nutritional Info
Each 628g serving contains
  • Fat high
  • Saturates high
  • Sugars low
  • Salt high
  • Energy 2860KJ 683KCAL
of your reference intake.
Typical energy values per 100g: 455kJ/109kcal.
  • 1 small butternut squash, peeled and cubed
  • 350g Asda Fresh Penne Pasta
  • 160g bag baby leaf spinach
  • 2 x 500g jars Asda Chickpea and Spinach Sauce
  • 150g Rosenborg Danish Blue, crumbled
  • 75g Asda Mature Cheddar, grated
  • 75g Asda Fresh Breadcrumbs
  • Pre-heat the oven to 200C/180C Fan/Gas 6. Heat two pans of water until boiling. Add the squash to one, bring back to the boil and simmer for 8-1 0 minutes. Drain.

  • Add the pasta to the other pan, bring back to the boil and simmer for 6 minutes. Drain.

  • Stir-fry the spinach for a couple of minutes or until it wilts. Put the squash and spinach in an ovenproof dish.

  • Meanwhile, put the sauce and pasta in a pan. Heat until boiling, remove from the heat and stir in the Danish blue.

  • Pour over the squash and spinach. Sprinkle with the Cheddar and breadcrumbs. Cook in the oven for 10-15 minutes or until the top is crisp and golden.