This baked pasta dish was created to satisfy the whole family and is a delicious way to get nutrients like protein, iron, zinc, and fiber. Perfect for a quick, easy weekday dinner. Fresh, homemade pasta sauce? Easy? Yes! Just have all your ingredients set out and ready, and this luscious sauce comes together super fast. Pasta sauce without added sugar and packed with nutrients kids need to grow and thrive? Even better! Bubbly, golden cheese puts it over the top! We can’t resist.
What you’ll need
- Cooked whole wheat rotini or pasta shape of choice (about 2-3 cups)
- 1 pouch Cerebelly Butternut Squash Chicken Broth with Thyme
- ¼ cup crushed tomatoes (from can)
- ¼ cup 5% cream (or any milk of your choice)
- ½ tbsp butter
- 1 tbsp flour
- ½ cup panko crumbs
- 2 tbsp shredded parmesan cheese
- ½ cup shredded mozzarella cheese
- Salt & pepper (optional)
- 9×6 baking dish, lightly greased
- Cook the rotini pasta according to package instructions. Drain and set aside.
- In a saucepan, melt butter over low-med heat. Slowly add in flour & mix to combine. Pour in heavy cream or milk and stir well to make a roux. The mixture should be thick, but smooth.
- Stir in crushed tomatoes and one pouch of Cerebelly Butternut Squash Chicken Broth. Season with salt and pepper, if desired.
- Add cooked rotini pasta and fold into the sauce until coated. P.S. Pasta will cook a bit in the oven, so it’s okay if it is slightly al dente.
- Transfer pasta mixture into a greased baking dish. Be careful! Mixture may be hot.
- In a separate small bowl, grate parmesan cheese into the panko crumbs and distribute evenly over pasta. Finish with shredded mozzarella.
- Broil at 400 F for 5 min, or until the cheese is golden and bubbly.
Mix in a tiny sprinkle of nutmeg to enhance the flavors of this dish. Be sure not to go overboard though, this flavor can be intense for developing palates.