Quickies: Squash Pasta Bake

Per my last post, the past few days have been Stree-vember. But never fear, I have not yet surrendered to frozen meal. Lets be real: I’ll never eat a frozen meal unless it is a Barefoot dish I mass produced myself. I just can’t do TV dinner. Finals are depressing enough without depressing food. However, I have been playing around with how to make quick versions of my favorite dishes. I have a couple in mind I hope you’ll enjoy!

Remember last week when I made Squash Pasta Bake? Well it was really good and last Monday I really wanted some. Issue: I had so much work to do. I could only spare about 30 mins to cook and eat. Solution: I made a quicker dinner with all the same ingredients.

First, I roasted squash, eggplant, onion, and garlic at 425 with salt, pepper, and EVO for 20 mins.

While the veggies are roasting boil one serving of brown pasta and drain. Benefit of this approach? Lots of time off to do reading!

Once the veggies are done roasting combine them in the pasta pot with pasta, a small amount of EVO and cheddar cheese (clearly the best part of the dish). Then I topped with prosciutto. Yes, impending finals brings back my love of prosciutto.

Yum. This is pretty similar to the original dish but was executed in a fraction of the time. Cheese and prosciutto is the ultimate comfort food, right?

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