Squash & Pancetta Baked Pasta

For a casual entertaining meal that you can pop in the oven while guests are busy, make this delicious baked pasta recipe ahead of time.

You’ll Need

1

Preheat oven to 400 degrees.
2

Cut squash into 1-inch cubes.
3

Place cubes on a baking sheet lined with parchment paper.
4

Drizzle with olive oil, salt and pepper, tossing to coat.
5

Roast for approximately 25 minutes or until tender, tossing once in between.
6

In a large non-stick skillet, sauté onion and garlic in butter until onions are translucent.
7

Add sage, walnuts and pancetta to the skillet and cook until the edges of the pancetta are crisp.
8

Set aside.
9

Meanwhile, cook pasta in a large pot of boiling salted water until tender or al dente.
10

Drain, rinse thoroughly and put aside.
11

Melt butter in pasta pot.
12

Add flour and stir until combined.
13

Pour in milk, 1/2 cup at a time, whisking constantly.
14

Bring sauce to a boil, reduce heat and then continue to stir until sauce is thick and creamy.
15

Remove from the heat and stir in cheese until it melts.
16

Add pasta to cheese sauce mixture and toss until combined.
17

If sauce seems sticky, add reserved pasta water.
18

Mix squash and contents of the skillet into the pasta and spoon into a buttered 11" x 9" casserole dish.
19

Top with grated parmesan cheese and bake, uncovered, at 425 degrees for 20 minutes or until pasta is heated through.