Slow Cooker White Bean & Butternut Squash Bake

with Barilla® Medium Shells & Tomato Rosa

Made with

Barilla Tomato Rosa Sauce

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Prep
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Skill
Beginner
Diet
Vegetarian


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Ingredients 8 Servings

Ingredients for 8 people

  • 1 box Barilla® Medium Shells
  • 1 jar Barilla® Tomato Rosa Sauce 
  • 1 medium butternut squash, diced
  • 4 cups water
  • Salt and black pepper to taste
  • 1 18-oz can white beans
  • 10 basil leaves, sliced thin
  • ½ cup Parmigiano-Reggiano cheese, grated

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Instructions

  • In a slow cooker, combine sauce, squash and water.
  • Cook on low heat for 8 hours.
  • Once cooked, increase the heat to high and add the pasta.
  • Cook the pasta in the slow cooker for 45 minutes or until "al dente".
  • Turn off the heat and stir in the white beans, basil and cheese. Serve and enjoy.
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