Barilla® Wavy Lasagne and Roasted Garlic sauce is a must.
Dish yields 8 servings.
What You’ll Need:
1 box Barilla® Wavy Lasagne, broken into large pieces
1 jar Barilla® Roasted Garlic sauce
2 tablespoons olive oil
2 cups peeled and diced butternut squash
2 cups peeled and diced parsnips
1/2 teaspoon salt
1 cup part-skim ricotta cheese
1/2 cup shredded mozzarella cheese
1/4 cup finely shredded Parmigiano-Reggiano cheese
Finely shredded Parmigiano-Reggiano cheese
What to Do:
Preheat the oven to 400° F.
In a deep 12-inch skillet, heat oil in oven for 5 minutes. Add squash, parsnips, and salt, and toss to coat; return to oven. Roast about 25 minutes or until tender, stirring once halfway through.
Meanwhile, in a large pot, bring 4 to 6 quarts of water to a rolling boil; add salt to taste and the pasta; stir gently. Cook according to package directions; remove from heat and drain well, reserving 1 cup pasta water.
Remove vegetables from the oven. Stir in the pasta and sauce. Stir in just enough of the reserved water to moisten. Top with dollops of ricotta cheese, and sprinkle with mozzarella and ¼ cup Parmigiano-Reggiano. Place in the oven for 10 minutes to heat through.
To serve, sprinkle with additional Parmigiano-Reggiano cheese. Customize it: Trade in Barilla Tomato & Basil sauce for a burst of fresh flavor in this comfort food favorite.
This post was published in partnership with Barilla®.