From the Oven
Squash & Prosciutto Farfalle
Prep Time: 15 min | Cook Time: 60 min | Servings: 8 | Calories: 480
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Prep Time
15 min
Cook Time
60 min
Servings
8
Calories
480
This signature Italian dish is perfect for a hungry table of pasta lovers! Savory flavors from sautéed prosciutto, onion and rosemary combine with butternut squash and tender-cooked farfalle and layers of Sargento® Shredded Whole Milk Mozzarella to bake together until golden.
Ingredients
- 2 tsp. olive oil
- 1 medium red onion, chopped
- 2 Tbsp. fresh rosemary, chopped
- 8 slices prosciutto, torn into bite-sized pieces
- 4 cups butternut squash, peeled and cubed
- 1 box (16 oz.) farfalle (bowtie) pasta
- 2 Tbsp. butter
- 2 Tbsp. flour
- 2 cups half-and-half
- 1 tsp. nutmeg
- 2 cups (8 oz.) Sargento® Shredded Whole Milk Mozzarella, divided
Directions
- Preheat oven to 350°F.
- Heat olive oil in a heavy medium saucepan over medium heat. Add onion, rosemary and prosciutto. Sauté 5 minutes until onion is soft. Remove from heat and set aside.
- Blanch squash in boiling water for 5 minutes until soft. Remove and pat dry.
- Bring 4-6 quarts of salted water to a rolling boil. Stir in pasta and cook until tender but firm, about 10 minutes. Remove from heat, drain well and return to pot and cover.
- Melt butter in medium saucepan. Whisk in flour until smooth. Gradually whisk in half-and-half until smooth and it just begins to bubble; stir in nutmeg.
- Add squash and onion mixture to pasta and then stir in sauce. Place half of pasta mixture in 9X13-inch baking dish. Sprinkle with 1 cup cheese. Top with remaining pasta mixture and remaining cheese. Bake in a 350°F oven, uncovered, for 30-35 minutes until golden brown.
