Penne with Tomato Basil Sauce, Roasted Squash and Parmigiano Reggiano

  • Yield : 24 Servings
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

A simple, classic dish with the sweet addition of roasted butternut squash.


Step 1

Combine squash and 2 tablespoons olive oil on half sheet pan. Bake in 425F standard oven for 15-20 min. or until lightly browned and cooked through. Cool.

Step 2

Bring salted water to boil in steam-jacketed kettle or large stockpot on stove top. Add pasta; cook 2 min. less than directed on package. Drain.

Step 3

Meanwhile, heat remaining oil in rondeau on medium heat. Add onion; cook 2-3 min. or until softened. Add garlic; cook 1 min. or until fragrant. Stir in tomatoes and water; simmer 10 min. or until slightly thickened. Season to taste with salt and pepper.

Step 4

Stir in pasta; toss to coat. Fold in roasted squash. Garnish each serving with cheese and basil.


  • 1-1/2 lbs butternut squash, diced
  • ¼ cup extra virgin olive oil, divided
  • 3 lbs Barilla Penne
  • 1 medium onion, minced
  • 3 cloves garlic, chopped
  • 1 pkg. (28 ounces) chopped San Marzano tomatoes
  • 1-1/2 cups water
  • kosher salt and ground black pepper
  • 6 ounces grated Parmigiano Reggiano cheese
  • 1-1/2 cups thinly sliced fresh basil
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Nutritional Info

This information is per serving.