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Butternut and Chard Pasta Bake

Total Time

Prep: 25 min. Bake: 30 min.


9 servings

This recipe is made for butternut squash lovers, with pureed squash in the sauce and squash pieces in the casserole alongside an ideal companion, Swiss chard. This is a very veggie hybrid of ever-popular holiday sides. —Arlene Erlbach, Morton Grove, Illinois
Butternut and Chard Pasta Bake Recipe photo by Taste of Home


  • 3 cups uncooked bow tie pasta
  • 2 cups fat-free ricotta cheese
  • 4 large eggs
  • 3 cups frozen cubed butternut squash, thawed and divided
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon ground nutmeg
  • 1 cup coarsely chopped shallots
  • 1-1/2 cups chopped Swiss chard, stems removed
  • 2 tablespoons olive oil
  • 1-1/2 cups panko bread crumbs
  • 1/3 cup coarsely chopped fresh parsley
  • 1/4 teaspoon garlic powder


  1. Preheat oven to 375°. Cook pasta according to package directions for al dente; drain. Meanwhile, place the ricotta, eggs, 1-1/2 cups squash, thyme, 1/4 teaspoon salt and nutmeg in a food processor; process until smooth. Pour into a large bowl. Stir in pasta, shallots, Swiss chard and remaining squash. Transfer to a greased 13x9-in. baking dish.
  2. In a large skillet, heat oil over medium-high heat. Add bread crumbs; cook and stir until golden brown, 2-3 minutes. Stir in parsley, garlic powder and remaining 1/4 teaspoon salt. Sprinkle over pasta mixture.
  3. Bake, uncovered, until set and topping is golden brown, 30-35 minutes.

Nutrition Facts

1 cup: 223 calories, 6g fat (1g saturated fat), 83mg cholesterol, 209mg sodium, 33g carbohydrate (4g sugars, 2g fiber), 9g protein.

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