Fontina Baked Ziti with Squash
Indulge in the creamy, cheesy goodness of Fontina Baked Ziti with Squash, a crowd-pleasing baked pasta dish that’s perfect for cozy weeknight dinners or special gatherings. This recipe features tender ziti pasta tossed with sweet, caramelized butternut squash, a robust tomato and herb sauce, and layers of melted fontina and parmesan cheese for the ultimate comfort food experience. Roasting the squash enhances its natural sweetness, while crushed red pepper flakes add a subtle kick to balance the flavors. Garnished with fresh parsley and baked to golden perfection, this ziti dish is hearty, satisfying, and packed with fall flavors. Quick to prepare and easy to serve, it’s a seasonal twist on classic baked pasta that your family will love!
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Recipe Information
Ingredients
- 12 ounces ziti pasta
- 3 cups butternut squash
- 2 tablespoons olive oil
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 3 garlic cloves
- 0.25 teaspoons crushed red pepper flakes
- 28 ounces canned crushed tomatoes
- 1 teaspoons dried basil
- 1 teaspoons dried oregano
- 2 cups fontina cheese, shredded
- 0.5 cups parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 400°F (200°C).
Peel and dice the butternut squash into 1/2-inch cubes. Spread the squash on a baking sheet, drizzle with 1 tablespoon of olive oil, and sprinkle with 1 teaspoon of salt and 1/4 teaspoon of black pepper. Toss to coat evenly.
Roast the squash in the oven for 20-25 minutes, or until tender and slightly caramelized, stirring halfway through. Set aside.
While the squash is roasting, bring a large pot of salted water to a boil. Cook the ziti pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Mince the garlic cloves and sauté them in the oil for 1-2 minutes, or until fragrant. Add the crushed red pepper flakes, stirring to combine.
Add the crushed tomatoes, basil, oregano, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to the skillet. Stir well and let the sauce simmer for 10 minutes, allowing the flavors to meld together.
In a large mixing bowl, combine the cooked pasta, roasted squash, tomato sauce, 1 1/2 cups of shredded fontina cheese, and half of the grated parmesan cheese. Mix until evenly incorporated.
Lightly grease a 9x13-inch baking dish. Transfer the pasta mixture to the dish, spreading it out evenly.
Sprinkle the remaining 1/2 cup of fontina cheese and the rest of the parmesan cheese over the top. Bake in the oven for 15-20 minutes, or until the cheese is melted and golden brown.
Remove from the oven and let the baked ziti rest for 5 minutes. Garnish with chopped fresh parsley before serving.
Serve warm and enjoy your Fontina Baked Ziti with Squash!
Nutrition Facts
Calories |
387 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.5 g | 25% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 1037 mg | 45% | |
| Total Carbohydrate | 39.3 g | 14% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 7.9 g | ||
| Protein | 17.7 g | 35% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 425 mg | 33% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 686 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
