Baked Penne with Squash and Mushrooms


This is one of my FAVORITE fall/winter recipes. Butternut squash, mushrooms, rosemary... Mmmm... Winter squash is one of my favorite foods. My mom discovered this recipe and adapted it to our gluten free needs. This casserole serves about 8 people and is such a winning combination.

Ingredients:
  • 3 cups gluten free penne (or rotini) pasta, uncooked
  • 1 tsp. canola oil
  • 3 cups cubed peeled butternut squash (1/2-inch pieces)
  • 1/2 lb. sliced fresh mushrooms
  • 3 cloves garlic, minced
  • 1 tsp. finely chopped fresh rosemary (or about 1/2 tsp. dried rosemary)
  • 1 can (14.5 oz.) fat-free reduced-sodium chicken broth (make sure it's gluten free)
  • 4 oz. (1/2 of 8-oz. pkg.) cream cheese, cubed
  • 1 pkg. (5 oz.) baby spinach leaves
  • 1-1/2 cups shredded Italian Five Cheese blend
Procedure:
  1. Heat oven to 375℉ (about 190℃).
  2. Cook pasta in large saucepan as directed on package, omitting salt.
  3. Meanwhile, heat canola oil in large nonstick skillet on medium-high heat. Add squash and mushrooms; cook and stir 8 min. or until squash is tender.
  4. Add garlic and rosemary; cook and stir 1 minute. Add chicken broth and cream cheese; cook and stir 2 to 3 minutes or until cream cheese is completely melted and mixture is well blended.
  5. Drain pasta. Add to squash mixture in skillet along with the baby spinach and 1/2 cup shredded cheese; mix lightly. Spoon into 13x9-inch baking dish sprayed with cooking spray (or otherwise greased); cover.
  6. Bake 15 to 20 minutes or until heated through. Top with remaining shredded cheese; bake, uncovered, for 5 minutes or until melted.
Variations:
  • Add about 3 links (with casing removed) of cooked sweet Italian sausage in step 4.
  • Add more baby spinach if desired
  • Use a different ype of gluten free pasta -- rotini, macaroni, etc. are good choices

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