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Winter Squash and Spinach Pasta Bake
SMITTEN KITCHEN15Ingredients
┅Seconds
190Calories
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Ingredients
US|METRIC
8 SERVINGS
- 1 large egg
- 1 cup ricotta
- 1 cup finely grated Parmesan (divided)
- 1 cup grated Fontina cheese (coarsely)
- 1 1/4 cups water
- 3 Tbsp. olive oil (divided)
- 1 Tbsp. kosher salt (I use Diamond; use less of other brands)
- freshly grated nutmeg (optional)
- freshly ground black pepper
- 1/2 tsp. red pepper flakes (to taste)
- 3 garlic cloves (thinly sliced)
- 5 oz. baby spinach (roughly chopped)
- 2 Tbsp. sage leaves (thinly-sliced, or 1 teaspoons chopped thyme leaves, optional)
- 1 1/4 lb. butternut (or another sturdy winter squash, peeled, seeded, sliced thin or 1 pound, 455 grams in prepared chunks, sliced thin)
- 8 oz. dried pasta (see Note, broken into pieces if large/long)
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NutritionView More
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190Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories190Calories from Fat100 |
| % DAILY VALUE |
| Total Fat11g17% |
| Saturated Fat3.5g18% |
| Trans Fat |
| Cholesterol50mg17% |
| Sodium950mg40% |
| Potassium410mg12% |
| Protein7g |
| Calories from Fat100 |
| % DAILY VALUE |
| Total Carbohydrate19g6% |
| Dietary Fiber2g8% |
| Sugars2g |
| Vitamin A190% |
| Vitamin C35% |
| Calcium15% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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