If I add cheese to pretty much anything, it’s a winner with my kids! Pasta bakes are so easy to prepare and can be make in advance to cook later, perfect for busy families. This winter-warmer can be adapted for gluten and dairy intolerances as well as being a vegetarian dish. This recipe serves a family of five, usually with leftovers!!
Ingredients:
- Glug olive oil
- Small butternut squash, de-seeded and chopped into 2cm chunks (no need to peel)
- 1 small white onion, roughly chopped
- 2 tsp mixed herbs
- 2 mugs dry fusilli pasta (gluten free if needed), we like whole grain
- 1 tbsp corn flour- naturally gluten free (can use plain flour)
- Large knob butter or dairy free alternative
- 1 mug frozen peas
- Approx 10 cherry tomatoes, quartered
- 50g cheddar or dairy free hard cheese, grated
- Pint of milk (or veg/ chicken stock for dairy free), warm
- 25g parmesan cheese, grated (optional)
- 2 slices of stale bread, toasted and crumbled into bread crumbs
Method:
- Top tip: Use a melon baller to de-seed the butternut squash
- Chuck the onion and squash into a baking tray, coat with olive oil and sprinkle with the herbs
- Bake at 180C for around 40 mins until tender
- Cook the pasta according to the instructions, less one minute- it will finish cooking in the bake
- Drain the pasta and place in an oven proof dish
- Melt the butter in a saucepan and add the flour, stirring continuously
- Gradually add the milk or stock, continuing to stir
- It will go lumpy, don’t panic, just keep stirring!!- You are going to whiz it later anyway!
- Once all liquid is added, bring to a boil for 2 minutes while continuing to stir
- Take off the heat and add all roasted onion and half the squash
- Whiz the sauce with a hand blender until smooth
- Add the grated cheese and leave to melt
- Add the remaining squash to the pasta, along with the frozen peas and tomatoes
- Stir the cheese into the sauce and then stir half of the sauce into the pasta
⇒ 
- Pour the remaining sauce over the top and top that with the bread crumbs
- Bake at 180C for 20 minutes in the middle of the oven
Enjoy!!
Previous recipes: One Pot Mild Thai Green Curry, Chicken, Tomato & Borlotti Bean Stew with Chicken Crisps, Quick Tuna & Olive Spaghetti, Easy Chicken & Bacon Risotto, Spaghetti & Mozzarella Meatballs, Gluten & Dairy Free Mini Fish Pies, Toad in the Hole with a Twist, Pop Chicken Nuggets, Chicken ‘Kinda’ Kiev Crunchy Salmon Fishcakes, The Best Bolognese, Quick Spinach and Watercress Soup, Chicken & Spinach Pasta Bake, Easy Bacon and Monkfish Risotto, Hake in a Cheesy Sauce, Roasted Vegetable Pasta Sauce, Chinese Salmon, Chorizo and veg pasta & Homemade fish (or chicken) fingers.
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I love squash but I haven’t tried butternut like this. I must do that! Thanks for sharing.
This sounds quite easy to make and my kids would like the sweetness. What a good idea to use a melon baller. #kcacols
I”m always looking for ways to get my fussy toddler to eat more veg (by hiding it with pasta!) and this idea is brilliant. Thanks for the inspiration #KCACOLS
I think the best thing about this is not having to peel the butternut squash, I’ve always just automatically peeled it! #KCACOLS
Pasta bake is always a big hit with my two but this is a new one to me. Sounds delicious and gets a veg into them completely hidden, always a bonus. I’m pinning this one for later x
#KCACOLS
This looks delicious. I always struggle with pasta dishes as I don’t eat it only my daughter so it’s awkward to make in smaller quantities
Thanks so much for linking up at #KCACOLS. Hope you come back again next Sunday
Looks lovely! Simple and a good way to get vegetables into the kids, this looks like something I could knock up easily when baby number two arrives. Thank you for sharing! x #KCACOLS
This is a great hearty recipe just like I like. Also I knew it would be good when it started with a ‘glug’ of olive oil, straight to the point:)
Mainy x
#KCACOLS