Butternut Squash Agnolotti with Ground Beef and Roasted Bell Pepper in Garlic Cream Sauce

Indulge in a restaurant-quality pasta dish right at home with this recipe for butternut squash agnolotti. Each delicate pasta pillow is filled with sweet butternut squash purée, then paired with savory ground beef, smoky roasted bell pepper and a luscious garlic cream sauce. The combination of textures and flavors-creamy, tangy and slightly charred-creates a truly satisfying meal.

Best of all, this elegant dinner comes together in just 35 minutes. With simple steps like roasting the bell pepper and garlic while the pasta cooks, you’ll have a beautiful plate that looks as good as it tastes. Serve it for a special occasion or a cozy weeknight treat.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

9 ounce Butternut Squash AgnolottiView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust an oven rack to the top position and preheat to 400°F. Bring a medium pot of salted water to a boil. Wash and dry all produce. Halve the bell pepper and remove stem and seeds. Trim and thinly slice the scallions, separating whites from greens.
2. Drizzle the bell pepper halves with olive oil and season with salt and pepper. Arrange cut sides down on a lightly oiled baking sheet. Peel the garlic clove and place it in the center of a small piece of foil; drizzle with oil and season with salt and pepper. Cinch into a packet and place on the same sheet. Roast on the top rack until the bell pepper is lightly charred and the garlic is softened, 20-25 minutes.
3. Once the bell pepper and garlic have roasted for 15 minutes, add the agnolotti to the pot of boiling water; reduce to a low simmer. Cook, stirring occasionally, until al dente and floating to the top, 3-5 minutes. Reserve ½ cup of the pasta cooking water, then drain the agnolotti and set aside. Keep the empty pot handy for step 5.
4. When the bell pepper and garlic are done roasting, carefully transfer them to a cutting board. Thinly slice the bell pepper and gently mash the garlic with a fork until smooth.
5. Heat a drizzle of olive oil in the pot used for pasta over medium-high heat. Add the scallion whites and cook, stirring occasionally, until fragrant, about 1 minute. Add ¼ cup of the reserved pasta cooking water, the stock concentrate, cream cheese, sour cream, half the Parmesan and 1 tablespoon butter; stir until smooth. Stir in the sliced bell pepper and mashed garlic. Bring to a simmer and cook until slightly thickened, 1-2 minutes. Turn off the heat. Season with salt and pepper to taste.
6. Stir the cooked agnolotti into the pan with the sauce. If needed, add more reserved pasta cooking water a splash at a time until the pasta is coated in a creamy sauce. Divide between bowls. Season with pepper and garnish with scallion greens and the remaining Parmesan. Serve immediately.

Recipe Tips

FAQ

Can I use a different type of pasta?

Yes, you can substitute with any filled pasta like tortellini or ravioli, but adjust cooking time according to package directions.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or milk to revive the sauce.

Can I make this dish vegetarian?

Absolutely! Omit the ground beef and add more vegetables like mushrooms or zucchini or use a plant-based ground meat substitute.