Kid-Friendly Butternut Squash and White Bean Pasta with Meatballs

I’ve moved to a new house a couple weeks ago. It’s a 1979 ranch that we’ve remodeled “Fixer Upper Style” complete with a gourmet kitchen. Eager to test out our 36″ Viking Induction Cooktop from locally owned Aggressive Appliances, I scoured the internet looking for a healthy meal that’s easy for a our one-year-old Giovanni to feed himself by hand, but tasty for my husband and I too! I found this one pan pasta with vegetables and meatballs so I ordered the ingredients from my local Aldi’s.

I used their seasonal butternut squash that’s already cubed and their frozen meatballs, which are the BEST frozen meatballs I’ve ever had. To make the entire dish, it took me only 30 minutes! Do keep in mind that I made a bunch so I had plenty for weekday work lunches. If you don’t want significant leftovers, cut this recipe in half.

Ingredients

Olive oil to saute vegetables and also to finish dish

1 onion, chopped

5 cloves of garlic, minced

2 cans of diced tomatoes

2 cans of cannellini beans (white kidney beans)

2 bags of butternut squash

1 bag of meatballs

Salt & pepper to taste

2 tablespoons of italian seasoning

1 1/2 boxes farfalle (bow tie) pasta

Mozzarella cheese if desired

Instructions

  1. Heat the oil in a dutch oven over medium-high heat and sauté the garlic and onion until the garlic and onion are translucent and smelling fragrant.
  2. While the garlic and onion are cooking, start the water to cook and boil the pasta according to their instructions. Drain when fully cooked and set aside.
  3. Add the tomatoes (do not drain).
  4. Add the beans (drained and rinsed).
  5. Add salt, pepper and italian seasoning. Stir well and bring to near boil.
  6. While that’s cooking, microwave the meatballs for 5 minutes to thaw and warm and then microwave the butternut squash for 5 minutes.
  7. Add both of those items after microwaved.
  8. Stir the entire mixture and add a half can to a whole can of water if needed along with another dash or two of olive oil. Add additional seasoning if needed.
  9. Cook for another 5 to 10 minutes until thoroughly combined and heated. Do not overcook as the beans will get mushy.
  10. Serve the vegetables, beans, and meatball mixture over the pasta and sprinkle with cheese.

If you made the full recipe with enough food for entire basketball team, get your large Tupperware container ready to store until ready to enjoy again!

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