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Rosemary Butternut Baked Penne

Rosemary Butternut Baked Penne

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Prep Time 20 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 35 mins
Servings 4 -6 servings


  • 1 lb butternut squash peeled & cubed
  • 1 T olive oil
  • 1/2 t salt
  • 1/2 t black pepper
  • 1/4 t nutmeg
  • 2 T butter
  • 1 shallot minced
  • 1 T flour
  • 1/4 c Mascarpone cheese
  • 1 c whole milk
  • 1/2 lb Penne pasta
  • 1/4 lb Pancetta or bacon
  • 2 c fresh baby spinach
  • 1 T fresh Rosemary chopped
  • 1/4 c shredded Mozzarella cheese
  • 1/4 c shredded Parmesan cheese


  • Preheat the oven to 400F. Peel and cube the butternut squash, toss with olive oil, salt, pepper and nutmeg.
  • Place squash on a baking sheet and roast for 40 minutes, flipping half way through. Once squash is cooked through, mash with a potato masher or fork.
  • Cook the pasta according to the directions on the box.
  • While the pasta is cooking, cook the pancetta until crispy.
  • While the pancetta is cooking, heat a saucepan over medium heat. Add the butter and shallots, stirring until the butter browns. Add flour and which for 1-2 additional minutes.
  • Add the milk, mascarpone and squash; stir to combine.
  • Place the cooked pasta in a medium baking dish. Pour sauce over the pasta and add the cooked pancetta, spinach and rosemary. Fold the sauce into the pasta.
  • Top with shredded Mozzarella and Parmesan. Bake at 400F until cheese is golden and bubbling, about 25-30 minutes.
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