Baked Sausage, Squash and Noodles

Baked Sausage, Squash and Noodles
Servings: 6 Yield: servings Prep 30 mins Cook 13 mins Bake 350°F 25 mins


  • 2 tablespoons plus 1 tsp unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups 1% milk, warmed
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 6 ounces goat cheese
  • 2 tablespoons fresh sage, chopped
  • 3/4 pound cubed butternut squash
  • 1 bag (12 oz) Ronzoni Healthy Harvest whole-grain wide noodles
  • 2 tablespoons Italian seasoned dry bread crumbs
  • 4 links turkey or chicken sausage, casings removed (about 12 oz)

Make It

1. Heat oven to 350 degrees . Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray. Bring a large pot of lightly salted water to a boil.

2. In a medium saucepan, melt 2 tbsp of the butter over medium heat. Whisk in flour and cook for 1 minute. Whisk in milk, salt and pepper and bring to a simmer. Simmer for 2 minutes, whisking constantly. Remove from heat and stir in goat cheese and sage. Set aside.

3. Add squash to boiling water and cook for 4 to 5 minutes. Stir in noodles, return to a boil and cook for 5 minutes more. Drain. Meanwhile, melt remaining 1 tsp butter in a 10-inch nonstick skillet over medium-high heat. Add bread crumbs and brown for 30 seconds. Transfer to a bowl. Crumble sausage into same skillet. Cook for 4 minutes, breaking apart with a wooden spoon.

4. Transfer noodles and squash to a large bowl. Stir in sausage and cheese sauce. Fold together until well combined. Pour into prepared dish, spreading level. Top with toasted bread crumbs. Bake at 350 degrees for 20 to 25 minutes.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 483, Fat, total (g): 18, chol. (mg): 65, sat. fat (g): 9, carb. (g): 58, fiber (g): 8, pro. (g): 29, sodium (mg): 781, Percent Daily Values are based on a 2,000 calorie diet.