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Butternut Squash, Bacon and Kale 3-Cheese Pasta
Servings
25
25
Cuisine Type
- italian
Menu Part
- entree
Main Ingredient
- Cheese
- Greens
- Pasta
- Pork
- Vegetables
Source: Penn State University
Pennsylvania State University
State College, Pa.
This riff on macaroni and cheese features a different pasta shape and three types of cheese. Butternut squash and kale add a vegetable component, and bacon imparts a smoky flavor. For a vegetarian version, omit the bacon. Either way, this pasta bake makes for a comforting cold-weather dish.
Ingredients
30 oz. cooked ziti
6 3/4 oz. bacon, diced
10 3/4 oz. 1/4-in. diced onions
1 lb. + 6 oz. butternut squash, peeled, 1/2-in. diced
3/4 oz. minced garlic
9 1/4 oz. chopped kale
56 oz. bechamel sauce
9 oz. shredded Swiss cheese
3/4 oz. shredded mozzarella cheese
1 tsp. salt
1/4 tsp. black pepper
1 oz. grated Romano cheese
Steps
Pre-prep: Cook pasta slightly less than al dente.
Saute bacon until fat is rendered and crispy. Add onions, squash and garlic and saute until onions are translucent.
Add chopped kale and cook until it starts to wilt, using little water if needed. Remove mixture from heat and reserve.
Combine pasta, bechamel sauce, bacon and kale mixture and mozzarella and Swiss cheeses.
Season with salt and pepper and stir to evenly incorporate; taste and adjust seasoning if needed.
Transfer to greased hotel pan and sprinkle with Romano cheese.
Cover and bake in preheated 375 F oven, until 165 F internal temperature. Remove foil before done, so top gets golden brown.
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