Creamy Butternut Squash and Shrimp Pasta Bake

Name: Creamy Butternut Squash and Shrimp Pasta Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pounds Whole Wheat Penne Pasta; 1 pound Large Shrimp, Peeled And Deveined; 2 Tablespoons Olive Oil; 4 whole Shallots, Chopped; 3 whole Garlic Cloves, Minced; 1 whole Large Red Bell Pepper, Chopped Small; 1/2 teaspoons Dried Oregano; 1/2 teaspoons Dried Thyme; 2 teaspoons Tomato Paste; 1 carton Creamy Butternut Squash Soup (I Use Pacific Natural Foods, Equals 4 Cups); 1/2 teaspoons Fresh Ground Nutmeg; 1/4 cups Whole Milk Ricotta; 1/4 cups Freshly Grated Parmesan Cheese; 10 ounces, weight Carton Frozen Chopped Spinach, Defrosted And Drained; 1/2 teaspoons Fresh Ground Nutmeg; 1/4 teaspoons Coarse Salt (kosher Or Sea Salt); 1/4 teaspoons Fresh Ground Pepper; ⅓ cups Fontina Cheese, Shredded (can Sub Mozzarella)

Servings: persons

1/2 pounds Whole Wheat Penne Pasta
1 pound Large Shrimp, Peeled And Deveined
2 Tablespoons Olive Oil
4 whole Shallots, Chopped
3 whole Garlic Cloves, Minced
1 whole Large Red Bell Pepper, Chopped Small
1/2 teaspoons Dried Oregano
1/2 teaspoons Dried Thyme
2 teaspoons Tomato Paste
1 carton Creamy Butternut Squash Soup (I Use Pacific Natural Foods, Equals 4 Cups)
1/2 teaspoons Fresh Ground Nutmeg
1/4 cups Whole Milk Ricotta
1/4 cups Freshly Grated Parmesan Cheese
10 ounces, weight Carton Frozen Chopped Spinach, Defrosted And Drained
1/2 teaspoons Fresh Ground Nutmeg
1/4 teaspoons Coarse Salt (kosher Or Sea Salt)
1/4 teaspoons Fresh Ground Pepper
⅓ cups Fontina Cheese, Shredded (can Sub Mozzarella)

1
Bring a pot of salted water to a boil.
2
Add pasta.
3
Cook until al dente 10-12 minutes.
4
While pasta is cooking, heat 2 tablespoons olive oil in a non-stick skillet.
5
Add peeled and deveined shrimp and cook until pink, about 2-3 minutes on each side.
6
Set aside.
7
In same skillet, add shallots, garlic and chopped red pepper.
8
Add pinch of salt and pepper, oregano and thyme.
9
Cook for 8-10 minutes over medium heat until softened.
10
Add two teaspoons tomato paste to cooked vegetables and cook for about a minute longer.
11
Add Pacific Natural Organic Creamy Butternut Squash Soup and nutmeg and bring to a slow simmer.
12
Simmer sauce for about 5 minutes until slightly thicker and flavors have combined.
13
Taste for salt and pepper.
14
In a large bowl, combine cooked and slightly cooled pasta, shrimp, ricotta, Parmesan cheese, spinach, nutmeg, salt and pepper.
15
Gently stir until slightly combined.
16
Add sauce to pasta mixture and continue to combine.
17
Add 3/4 of the amount of sauce.
18
Pour pasta mixture into a glass casserole dish sprayed with non stick spray.
19
Spread pasta mixture evenly throughout dish and add the remaining sauce to the top of pasta.
20
Sprinkle shredded cheese over top of pasta and place in oven preheated to 375F for 20-25 minutes or until bubbly.

781

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1/2 pounds Whole Wheat Penne Pasta, 1 pound Large Shrimp, Peeled And Deveined, 2 Tablespoons Olive Oil, 4 whole Shallots, Chopped, and more.

Yes, Creamy Butternut Squash and Shrimp Pasta Bake falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!