I made this pasta dish for the vegetarian main course at my family's Thanksgiving dinner last week and it was so yummy that I already made it again. I found it on the Martha Stewart blog, "Dinner Tonight" and it's super easy to prepare.
Baked Pasta Shells with Winter Squash
Notes: Use the entire amount of onions the recipe calls for, don't skimp. It seems like a lot of onions, but they're really good cooked in this way. But be sure to use sweet onions, not just any old onions from the store. I used sweet the first time and it was divine. The second time, the onions were just onions. (I will try to find cipollini onions next time...)
I also replaced the pasta shells with a different pasta shape and added more bread/bread crumbs the second time (I used two slices of my own honey whole wheat bread diced/crumbed super small + about a 1/2 cup of bread crumbs).
The combination of squash, slow-cooked sweet onions and fresh rosemary totally makes this dish. Easy and good!