This is one of my new favorite recipes. I’ve received rave reviews every time I’ve made it. The best part of the recipe is that you put all the ingredients in a big bowl, stir them up and put them in a springform pan. Sprinkle some cheese and olive oil on top and that’s it. I can assure you it tastes better than it looks. It’s hard to photograph dishes like this. The only catch to this recipe is that between the prep, the cooking time and the resting time, the recipe takes over two hours, so plan accordingly.

Meant to post this recipe a LONG time ago. It’s being posted in July, but it’s definitely not a summer dish. Make it in the fall when the weather gets cooler.

The boys are all in college now and our apartment is VERY quiet. We’ve started to foster cats, and we get some great ones, so if you’ve ever wanted a cat, please let us know and we’ll let you know if we have a good one.

Winter Squash and Spinach Pasta Bake
Recipe from Smitten Kitchen

1 large egg
1 cup (250 grams) ricotta
1 cup (100 grams) finely grated parmesan, divided
1 cup (85 grams) coarsely grated fontina cheese
1 1/4 cups (300 grams) water
3 tablespoons (45 ml) olive oil, divided
1 tablespoon (8.4 grams) kosher salt (I use Diamond; use less of other brands)
Freshly grated nutmeg (optional)
Freshly ground black pepper
1/4 to 1/2 teaspoon red pepper flakes, to taste
3 garlic cloves, thinly sliced
5 ounces (140 grams) baby spinach, roughly chopped
2 tablespoons thinly-sliced sage leaves (don’t skip these!)
1 1/4-pound (560-grams) butternut squash, peeled, seeded, sliced thinly or 1 pound (455 grams) in prepared chunks, sliced thinly
8 ounces (225 grams) dried lasagna noodles , broken into pieces

Heat oven to 350°F (176°C). Line a 9-inch springform with 3-inch sides (see Note) with a sling of parchment paper, pressing it across the bottom and creasing the sides to get it to fit as best as possible. If the sides aren’t well covered, repeat with a second piece of parchment in the other direction.

Whisk egg and ricotta in a large bowl. Stir in half of the parmesan, fontina, water, 2 tablespoons of olive oil, salt, a few gratings of fresh nutmeg, lots of freshly ground black pepper, red pepper flakes, and garlic. Stir in squash, spinach, and sage or thyme, if using. Add dried noodles and stir until everything is coated.

Pour into prepared pan and press gently so everything is in as even of a layer as possible. Sprinkle with second half of parmesan. Gently fold any parchment that extends over the rim of the pan into the center and cover the pan tightly with foil. Bake on a sheet (for extra security against drips) for 1 hour, then remove foil, reopen the parchment folded over the top, and drizzle the dish with remaining 1 tablespoon olive oil. Return to the oven uncovered for 30 minutes. Pasta will be baked through and the top will be crisp. If it doesn’t have as much color as you’d like on top, you can finish it under the broiler for a minute or two.

Cool in pan on a rack for 30 minutes before removing the springform ring, sliding the pasta bake by its parchment onto a serving plate, and cut it into wedges.

Yield: 8 servings

One year ago: Bake Club Oatmeal Cookies
Two years ago: Instant Pot Yogurt
Three years ago: “Chorizo” Tacos
Four years ago: Chocolate Olive Oil Cake
Five years ago: Sprinkle Cookies
Six years ago: Shrimp Scampi with Spiralized Zucchini
Seven years ago: Mint Chocolate Chip Meringues
Eight years ago: Spring Root Vegetable Casserole
Nine years ago: Grilled Corn and Orzo Salad with Basil
Ten years ago: Zucchini Bread with Dried Cranberries and Vanilla Glaze
Eleven years ago: Crisp Flatbread with Honey, Thyme and Sea Salt
Twelve years ago: Scalloped Tomatoes
Thirteen years ago: Shrimp Salad
Fourteen years ago: Linguine with Shrimp Scampi