Dinner

Butternut Squash Pasta Bake is for Dinner.

Butternut Squash Pasta Bake takes 15 minutes to prepare.

Butternut Squash Pasta Bake takes 30 minutes to cook.

Butternut Squash Pasta Bake makes 8 servings.

The ingredients for Butternut Squash Pasta Bake are:

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

Here is how you make Butternut Squash Pasta Bake:

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 servingsNumber of Servings: 8.0Recipe submitted by SparkPeople user SLOANIEPANTS.

The nutritional information for Butternut Squash Pasta Bake is:

• 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