Baked Ziti with Squash and Mushrooms - Kraft Recipes Top
Comida Kraft
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Baked Ziti with Squash and Mushrooms

Prep Time
Total Time

8 servings

Butternut squash, mushrooms and fresh rosemary are always a winning trio! Try them in this delicious baked ziti for eight.

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What You Need

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Make It

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  • Heat oven to 375ºF.
  • Cook pasta in large saucepan as directed on package, omitting salt.
  • Meanwhile, heat oil in large nonstick skillet on medium heat. Add squash and mushrooms; cook and stir 8 min. or until squash is tender. Add garlic and rosemary; cook and stir 1 min. Add broth and Neufchatel; cook and stir 2 to 3 min. or until Neufchatel is completely melted and mixture is well blended.
  • Drain pasta. Add to squash mixture in skillet along with the spinach and 1/2 cup shredded cheese; mix lightly. Spoon into 13x9-inch baking dish sprayed with cooking spray; cover.
  • Bake 15 to 20 min. or until heated through. Top with remaining shredded cheese; bake, uncovered, 5 min. or until melted.

Special Equipment Needed

* Made with quality cheeses crafted in the USA.

Purchasing and Storing Mushrooms

Look for fresh mushrooms that are blemish-free, without slimy spots or signs of decay. When sealed in plastic, mushrooms quickly become slimy and moldy. Remove mushrooms from the carton then refrigerate, unwashed, in a paper bag. The paper will absorb any excess moisture and allow the mushrooms to breathe. Or, remove the plastic wrap from the carton and wrap the carton in paper towels.

How to Prepare Fresh Rosemary and Thyme

Thyme and rosemary stems are woody and undesirable to eat. To remove the leaves in one quick motion, hold the top of the stem in one hand and strip off the leaves with the fingertips of your other hand. The stems do have flavor and can be added to roasted foods, but remove them before serving. Or, try adding the stems to hot coals before grilling to add extra flavor to grilled food.


  • 8 servings

Healthy Living

  • Low calorie
  • Good source of vitamin A or C
  • Generally Nutritious
  • Low sodium
  • Diabetes Center

Nutrition Bonus

This low-calorie, low-sodium main dish is the essence of autumn. And as a bonus, the butternut squash provides an excellent source of vitamin A.

Nutritional Information

Serving Size 8 servings
Calories 280
Total fat 9g
Saturated fat 5g
Cholesterol 25mg
Sodium 320mg
Carbohydrate 37g
Dietary fiber 4g
Sugars 4g
Protein 13g
% Daily Value
Vitamin A 220 %DV
Vitamin C 20 %DV
Calcium 15 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from Excellent fall side dish Very tasty! I made the following modifications: 1) Kale instead of spinach; boiled with pasta for the last 5 minutes 2) reduced pasta to 2 cups 3) increased squash to 4 cups 4) used 8 oz of cream cheese 5) used regular Kraft shredded 5 cheese blend since my market didn't have the touch of Philadelphia kind 6) sauteed baby portabello mushrooms with chopped onions 7) added Italian seasoned breadcrumbs as a topping with the cheese 8) had fresh sage, so used that along with the rosemary
Date published: 2017-09-29
Rated 5 out of 5 by from A new Comfort Dish Made this a few weeks ago and it was phenomenal, will make it again (and again)!
Date published: 2016-12-01
Rated 5 out of 5 by from delicious! I made this recipe last week. I made it just as the recipe said. It was very yummy. If I make any changes to it, I may add just a little bit of heavy cream or milk to see if it makes it a bit more saucy. The squash needed to cook just a little bit more too. But like I said it was yummy and I will be making this again!
Date published: 2017-09-29
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