Photo: Sorin Gheorghita
Baked Butternut Squash Ziti
18 ingredients
25 min + 1 hr 35 min
8
openrecipes
Warm and hearty baked pasta made with mozzarella, fontina and Parmesan cheeses.
Estimated Nutrition (whole recipe, rough)
1600
Calories
65g
Protein
70g
Fat
173g
Carbs
Counts 16 of 17 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 16 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pasta | 1 cup cooked (140g) | 220 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Onion | 1 medium (110g) | 44 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 Tablespoons Olive Oil
- 1 whole Yellow Onion, Chopped
- 2 cloves Garlic, Minced
- 3 pounds Butternut Squash, Peeled, Seeded And Chopped
- 1 Tablespoon Chopped Rosemary Leaves
- 1 pinch Ground Nutmeg
- 1 teaspoon Kosher Salt
- ½ teaspoons Freshly Ground Black Pepper
- 1 cup Vegetable Broth
- 1-½ cup Shredded Part-skim Mozzarella Cheese
- 1-½ cup Grated Parmesan Cheese
- ¾ cups Shredded Fontina Cheese
- ½ cups Whole Milk Ricotta Cheese
- 1 pound Ziti Pasta
- 6 Tablespoons Unsalted Butter
- 6 Tablespoons All-purpose Flour
- 4 cups Whole Milk
- 2 teaspoons Dijon Mustard
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes