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Farfalle Bake with Butternut Squash, Prosciutto, Rosemary and Mozzarella Cheese

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INGREDIENTS

  • 2 tsp. olive oil
  • 1 medium red onion, chopped
  • 2 Tbsp. fresh rosemary, chopped
  • 8 slices prosciutto, torn into bite-sized pieces
  • 4 cups butternut squash, peeled and cubed
  • 1 box (16 oz.) farfalle (bowtie) pasta
 

DIRECTIONS

  • 1

    Preheat oven to 350°F.

  • 2

    Heat olive oil in a heavy medium saucepan over medium heat. Add onion, rosemary and prosciutto. Sauté 5 minutes until onion is soft. Remove from heat and set aside.

  • 3

    Blanch squash in boiling water for 5 minutes until soft. Remove and pat dry.

  • 4

    Bring 4-6 quarts of salted water to a rolling boil. Stir in pasta and cook until tender but firm, about 10 minutes. Remove from heat, drain well and return to pot and cover.

  • 5

    Melt butter in medium saucepan. Whisk in flour until smooth. Gradually whisk in half-and-half until smooth and it just begins to bubble; stir in nutmeg.

  • 6

    Add squash and onion mixture to pasta and then stir in sauce. Place half of pasta mixture in 9X13-inch baking dish. Sprinkle with 1 cup cheese. Top with remaining pasta mixture and remaining cheese. Bake in a 350°F oven, uncovered, for 30-35 minutes until golden brown.

Farfalle Bake with Butternut Squash, Prosciutto, Rosemary and Mozzarella Cheese
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SUMMARY

  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Yield: Serves: 8

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See Nutrition Facts

Serves: 8

Amount Per Serving

Calories 481

Total Fat 20.2g

Saturated Fat 10.7g

Trans Fat 5.5g

Polyunsaturated Fat 0.7g

Cholesterol 62mg

Sodium 615mg

Carbohydrates 57g

Protein 20g

Dietary Fiber 4g

Vitamin A 896%

Vitamin C 16%

Calcium 254%

Iron 3%