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Dinner Recipes

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.

Serving Size:


Active Time:

25 min.

Total Time:

45 min.


  • 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


  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.

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