Recipe courtesy of Food Network Kitchen
Save Recipe Print
Total:
1 hr
Prep:
25 min
Cook:
35 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Preheat oven to 450 degrees F. Pulse walnuts, parsley and parmesan in a food processor until they look like bread crumbs.

Melt the butter in a Dutch oven over medium-high heat. Add the leeks, and squash and cook, covered, stirring occasionally, until just tender, about 5 minutes. Stir in flour, sage, and nutmeg. Reduce heat add gradually add broth and milk. Simmer, stirring, until thickened, 5 minutes. Season with salt and pepper, and remove from heat.

Cook pasta according to package instructions; drain. Combine pasta with the vegetables and mozzarella. Pour into a 9 by 13-inch casserole. Sprinkle with the walnut topping. Bake until the top is golden, about 25 minutes. Rest 5 minutes before serving.

My Private Notes

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

Baked Penne with Roasted Vegetables

Recipe courtesy of Giada De Laurentiis

Barilla Whole Grain Penne with Zucchini and Parmesan

Spinach and Artichoke Baked Whole Grain Pasta

Recipe courtesy of Rachael Ray

Pepita and Pistachio Sauce with Roasted Squash and Whole Grain Penne

Recipe courtesy of Rachael Ray

Browse Reviews By Keyword

          Latest Stories