Nutrition Facts

Serving Size 226 g

(Approx. 8 Servings)

Amount Per Serving

Calories	300	Calories From Fat	130

% Daily Value*

Total Fat 14 g	22%

Saturated Fat 6 g	30%

Trans Fat 0.0 g

Cholesterol 30 mg	10%

Sodium 540 mg	23%

Total Carbohydrate 32 g	11%

Dietary Fiber 4 g	16%

Sugars 5 g

Protein	13 g

Vitamin A 150%	•	Iron 10%

Vitamin C 30%	•	Calcium 20%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Baked Penne with Fennel, Sausage, and Butternut Squash

Prep Time

20 minutes

Cook Time

1 hour

Total Time

1 h 20 m

Serves

8 People

Ingredients

Recipe makes 8 Servings

2 Italian sausage links, cooked, cut into1 inch pieces

16 Oz pre-cut butternut squash

1 fennel, sliced

4 garlic, crushed

1 Tbsp olive oil

1 Lb whole wheat penne pasta, cooked

1 jar Orti di Calabria Bechamel Sauce

1/4 cup(s) plain bread crumbs

1/4 cup(s) parmesan cheese, grated

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Instructions

Preheat the oven at 400°F.

Toss the butternut squash, fennel, and garlic in the oil. Place in a greased 9x13 baking dish.

On a separate sheet pan, roast the sausage.

While vegetables and sausage cook, boil pasta according to package instructions. Strain and set aside.

Once sausage is cooked, remove and cut into 1 inch pieces.

Once vegetables are cooked and the edges have begun to brown, remove the baking dish from the oven and add the pasta and cut sausage. Carefully stir to mix. Add is the bechamel sauce and top with bead crumb and parmesan cheese.

Return the baking dish to the oven and bake for an additional 20 minutes.

Remove and serve immediately.