Butternut Penne Bake

Loaded with fiber and naturally gluten-free, chickpea pasta makes a delicious alternative to wheat-based varieties — plus it complements the veggies in this satisfying dish.

Ingredients

• 1 (8 oz.) pkg. penne pasta made with chickpeas (such as Banza)
• 2 cups (¾”) cubed, peeled butternut squash
• 1 tsp. olive oil
• ¼ tsp. salt
• ¼ tsp. pepper
• 3 eggs
• 4 oz. 1/3 less-fat cream cheese, at room temp.
• ¾ cup fat-free crumbled feta cheese, 3 oz.
• 1 clove garlic, minced
• 4 cups baby spinach, 2 oz.
• ½ cup sundried tomatoes, chopped
• Grated Parmesan

Instructions

1. Heat oven to 350°F. Coat 8-cup baking dish with cooking spray. In large pot of salted boiling water, cook pasta according to package directions for al dente. Drain well; return to pot.
2. Meanwhile, coat rimmed baking sheet with cooking spray. In bowl, toss squash, oil, 1⅛ tsp. salt and ⅛ tsp. pepper. Transfer to baking sheet. Roast until tender, about 15 min.
3. In bowl, whisk together eggs, cream cheese, feta, garlic, remaining ⅛ tsp. salt and ⅛ tsp. pepper. Add egg mixture, spinach, sundried tomatoes, and squash to pot with pasta; toss until combined. Transfer to baking dish. Bake until no longer wet in center, about 20 min. Sprinkle with Parmesan. Broil until lightly browned, 2-3 min.