Butternut Squash Pasta Bake

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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Butternut Squash Pasta Bake calories by ingredient


Introduction

This dish uses butternut squash soup as the sauce and has lots of flavor and protein. This dish uses butternut squash soup as the sauce and has lots of flavor and protein.
Number of Servings: 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

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.