How to Cook: Baked Pasta

Serves 6 to 8

It’s a nostalgic one-dish supper with a few healthful updates and a lot of easy options for what you’re craving or for what your pantry holds. Kids will love it all the more when they choose which pasta, veggies, cheese and herbs go in the mix. Watch our how-to video.

Special Diets
Dairy Free
Fat Free
Gluten Free
High Fiber
Low Fat
Low Sodium
Sugar Conscious
Wheat Free
Nutritional Info
Per Serving: 450 calories (110 from fat), 12g total fat, 6g saturated fat, 30mg cholesterol, 270mg sodium, 66g carbohydrates, (10 g dietary fiber, 10g sugar), 21g protein.
Serves 6 to 8
  • 1 pound small whole wheat or whole grain pasta, such as penne, shells or rotini
  • 1 (28-ounce) can diced tomatoes
  • 1 (16-ounce) package mixed frozen vegetables (or about 3 cups cooked, chopped vegetables)
  • 1 (15-ounce) can puréed butternut squash or pumpkin (or 1 3/4 cups homemade purée)
  • 2 cups grated cheese, such as Monterey Jack or mozzarella, divided
  • 1/4 cup chopped fresh herbs, such as basil or flat-leaf parsley
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon fine sea salt
Serves 6 to 8

Preheat the oven to 350°F. Bring a large pot of salted water to a boil. Add pasta and cook until just al dente, 8 to 12 minutes. Drain well and transfer to a large, heatproof bowl. Gently stir in tomatoes, vegetables, squash purée, 1 cup of the cheese, basil, pepper and salt. Scoop it all into a (9x13-inch) baking dish (sprayed with cooking spray first, if you like) and scatter remaining 1 cup cheese over the top. Bake until hot throughout and cheese is melted on top, about 40 minutes. Let pasta rest 10 minutes before serving.

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