Butternut Squash Pasta Bake

Name: Butternut Squash Pasta Bake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8
Ingredients: 1.0 cup Giant eagle butternut squash soup; 14.0 oz Great Value Whole Wheat Spaghetti; 2.0 cup pieces or slices Mushrooms fresh; 2.0 cup Spinach fresh; 1.0 cup Parmesan Cheese grated; 16.0 oz Tyson boneless skinless chicken breast; 8.0 tbsp Trader's Joes Sun-Dried Tomatoes; 0.5 cup Kraft Mozzarella Finely shredded Part Skim cheese

Minutes to Prepare: 15
Minutes to Cook: 30

Number of Servings: 8

Ingredients

1.0 cup Giant eagle butternut squash soup14.0 oz Great Value Whole Wheat Spaghetti2.0 cup, pieces or slices Mushrooms, fresh2.0 cup Spinach, fresh1.0 cup Parmesan Cheese, grated16.0 oz Tyson boneless, skinless chicken breast8.0 tbsp Trader's Joes Sun-Dried Tomatoes0.5 cup Kraft Mozzarella Finely shredded Part Skim cheese

Directions

Cut chicken into small pieces and brown with a bit of cooking spray. Saute spinach and mushrooms. Cook pasta so it's not quite done (it will continue to cook a bit more in the oven.) Mix soup and parm together, then combine all ingredients except mozzarella. Transfer into a 9 X 13 baking dish. Spread evenly, then top with shredded cheese. Bake at 375 for 30 minutes. Allow to cool and set for 5-10 minutes, then cut into 8 pieces. Optional add ins: minced garlic, basil, oregano, diced tomatoes, broccoli, etc.

Serving Size: Makes 8 servings

Number of Servings: 8.0

Recipe submitted by SparkPeople user SLOANIEPANTS.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 361.3
Total Fat: 8.5 g
Cholesterol: 46.8 mg
Sodium: 379.4 mg
Total Carbs: 42.6 g
Dietary Fiber: 5.5 g
Protein: 27.0 g

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