Baked Béchamel Pasta with Butternut Squash and Broccolini
Where to start with this one. It does take a little time and effort -there's a few different elements and different ways to cook those elements going on. But bring them all together and you've got a knock-out, elegant baked pasta dish that you can assemble ahead of time, and throw in the oven when you're ready to eat. Plus it feeds a big crowd!
Ingredients
For the Béchamel Sauce
- ¾ C butter
- ¾ C flour
- 4 C whole milk
- ½ C chicken broth plus more, if needed to thin the sauce
- 1½ C mozzarella grated, divided
- salt and pepper, to taste
- ¼ teaspoon ground nutmeg
For the Pasta Bake
- 1 lb dried tube pasta such as rigatoni
- 3 C butternut squash diced into ½ inch cubes
- 1 tablespoon olive oil
- salt and pepper for seasoning
- ½ teaspoon hot pepper flakes optional
- 2 C broccolini cut in 1 inch chunks, including stems
- 1 tablespoon lemon zest
- ½ C ricotta cheese, crumbled
Instructions
Make the Béchamel
- Melt the butter in a large saucepan over medium heat. Once the butter is melted, add the flour, a couple of tablespoons at a time, whisking constantly.
- Once the butter and flour are combined, continue whisking until the roux has turned a golden brown color (this adds to the flavour of the sauce). It should take between 5-8 minutes.
- Combine the milk and chicken broth. Slowly add the milk and chicken broth mixture to the roux, whisking as you do so. We want the béchamel to be as smooth as possible. It should start to thicken right away. Just keep adding the milk mixture slowly. Continue whisking and cooking until the sauce is thick enough to coat the back of a spoon.
- Add the salt and pepper, the nutmeg, and gradually add one cup of mozzarella, stirring constantly. Taste for seasoning at this point, and adjust if necessary. If the sauce looks too thick, add a bit of chicken broth to thin it out.
Make the Pasta Bake Elements
- Preheat your oven to 400°F.
- Add butternut squash, olive oil, salt, pepper, and red pepper flakes if using to a large bowl. Combine with your hands so the squash is coated in oil and seasoning. Spread evenly on a large baking tray, and roast for 25-30 minutes, until the squash is soft and beginning to caramelize, stirring once halfway through. Remove from the oven and set aside.
- While the squash is roasting, start making cooking your dry pasta, and blanching the broccolini. Cook pasta according to package direction, leaving it al dente. Heat water in a medium saucepan to a boil. Add the broccolini, and cook for 2 minutes. Strain, and immediately plunge into a large bowl filled with ice and water to stop the cooking process. Let it cool for at least five minutes, then strain.
Assemble the Pasta
- Once all the ingredients are prepared, strain your cooked pasta, and return it to the pot you cooked it in. I like to mix everything in the pasta pot, it just makes mixing it easier. Add the béchamel, squash, broccolini, and lemon zest. Mix thoroughly. Taste for seasoning, and adjust if necessary. Add chicken broth to thin the sauce out if you need to.
- Pour the pasta into a 9x13" pan with high sides. Crumble the ricotta evenly across the top, and sprinkle on the remaining ½ cup of mozzarella.
- Bake in a 400° oven for 30-45 minutes, until the cheese is golden and the sides are bubbly.
- Enjoy!
Notes
While you're making your roux and béchamel, make sure you stay close by! It easily burns when you're cooking with so much milk.
Nutrition
Serving: 250gCalories: 635kcalCarbohydrates: 69gProtein: 22gFat: 31gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 82mgSodium: 426mgPotassium: 535mgFiber: 4gSugar: 11gVitamin A: 7565IUVitamin C: 67mgCalcium: 363mgIron: 2mg
Tried this recipe?Let us know how it was!