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Baked Whole Grain Penne with Fall Vegetables

An Olive Oil Recipe

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Prep Information

Prep Time

25-30 minutes

Cook Time

25 minutes


4-6 people


  • 1/3 cup walnut pieces
  • 1/4 cup Italian parsley leaves
  • 1/2 cup grated Parmesan cheese
  • 6 Tablespoons Wild Mushroom and Sage Olive Oil
  • 4 cups thickly sliced leeks (white and tender green parts)
  • 6 cups large-dice butternut squash (1-1/2 to 2 pounds squash)
  • 1/3 cup all-purpose flour
  • 2 teaspoons minced fresh sage leaves
  • 1 teaspoon freshly grated nutmeg
  • 3 cups chicken broth
  • 1 cup milk
  • Kosher salt and freshly ground black pepper
  • 1 pkg. (13.25 ounces) whole grain penne
  • 1 pound grated part-skim mozzarella


  • Preheat oven to 450 degrees.
  • Pulse walnuts, parsley and Parmesan in a food processor until they look like breadcrumbs.
  • Heat the Wild Mushroom and Sage Olive Oil in a Dutch oven over medium-high heat. Add the leeks and squash; cook, covered, stirring occasionally, until just tender, about 5 minutes. Stir in flour, sage, and nutmeg. Reduce heat and gradually add broth and milk. Simmer, stirring until thickened, 5 minutes. Season with salt and pepper.
  • Cook pasta according to package instructions; drain. Combine pasta with the vegetables and mozzarella. Pour into a 9-by-13-inch casserole. Sprinkle with the walnut topping. Bake until the top is golden, about 25 minutes. Let rest 5 minutes before serving.
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