Veggie Pasta Bake

Name: Veggie Pasta Bake
Total time: 70 min
Ingredients: 3 1/2 cups butternut squash (diced or kabocha squash); 1 tablespoon olive oil; ¼ teaspoon salt; 3 cups sliced mushrooms (about 200 grams / 7 oz); 1 1/2 tablespoons olive oil; 2 tablespoons olive oil; 1 medium onion (chopped finely, about 1 cup); 1 red bell pepper (diced, about 1 cup); 3 large cloves garlic (minced or grated); 1 teaspoon salt; ½ teaspoon pepper; ⅓ chili flakes; 1 teaspoon smoked paprika; ½ cup sun-dried tomato strips (chopped finely, used the ones stored in oil); 1 1/2 cups tomato passata (aka tomato sauce or marinara sauce (about 400 grams or 14 oz)); 2 cups baby spinach leaves; ½ cup pasta water when mixing in the pasta; 6 cups pasta (such as fusilli or penne, about 400 grams / 14 oz); ½ cup crumbled feta cheese; 2 cups grated Cheddar ( or Mozzarella or mix)

www.cookedandloved.com

Ultimate veggie pasta bake filled with roasted butternut squash, mushrooms, peppers, and spinach, paired with feta and melted cheese.

View full recipe on www.cookedandloved.com

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Ingredients

3 1/2 cups butternut squash (diced or kabocha squash)
1 tablespoon olive oil
¼ teaspoon salt
3 cups sliced mushrooms (about 200 grams / 7 oz)
1 1/2 tablespoons olive oil
2 tablespoons olive oil
1 medium onion (chopped finely, about 1 cup)
1 red bell pepper (diced, about 1 cup)
3 large cloves garlic (minced or grated)
1 teaspoon salt
½ teaspoon pepper
⅓ chili flakes
1 teaspoon smoked paprika
½ cup sun-dried tomato strips (chopped finely, used the ones stored in oil)
1 1/2 cups tomato passata (aka tomato sauce or marinara sauce (about 400 grams or 14 oz))
2 cups baby spinach leaves
½ cup pasta water when mixing in the pasta
6 cups pasta (such as fusilli or penne, about 400 grams / 14 oz)
½ cup crumbled feta cheese
2 cups grated Cheddar ( or Mozzarella or mix)