15 minutes
Cook Time
55 minutes
Cooking Level


  • 2 dry pints Pure Flavor® Juno® Bites Red Grape Tomatoes, halved
  • 2 wedges The Laughing Cow® French onion cheese
  • 2 garlic cloves, minced
  • 1 lb elbow noodles, cooked
  • 3 cups butternut squash, cubed & peeled
  • 1 ¼ cups chicken broth
  • 1 ½ cups milk
  • ⅔ cup cheddar cheese, shredded
  • ½ cup mozzarella cheese, shredded
  • ½ cup seasoned panko breadcrumbs
  • 1/3 cup Parmesan cheese
  • 2 tbsp Greek yogurt
  • 1 tsp salt
  • ½ tsp black pepper
  • Parsley, finely chopped garnish
  • Cooking spray


Step 1

Preheat oven to 375°F.

Step 2

In a medium saucepan, combine butternut squash, chicken stock, milk, & garlic and bring to a boil. Reduce heat and allow to simmer for about 25 minutes, until squash is tender.

Step 3

Pour squash mixture into a blender and add yogurt, salt, pepper, and cheese wedges. Blend until smooth the pour mixture into a large bowl.

Step 4

Stir in remaining cheeses until melted, then fold in tomatoes and pasta.

Step 5

Pour mixture evenly into a 13 x 9” baking dish coated with cooking spray.

Step 6

Sprinkle breadcrumbs over top and bake for 25 minutes. Turn your broiler on to high and cook for an additional 3 to 5 minutes, until breadcrumbs are browned.

Step 7

Garnish with parsley and serve.

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