Baked pasta with butternut squash and ricotta
6
Points®
Total time: 1 hr 25 min • Prep: 25 min • Cook: 1 hr • Serves: 8 • Difficulty: Easy
This pasta casserole is a hearty yet elegant combination of whole wheat penne, rich butternut squash, toasted walnuts, ricotta and Parmesan cheese.
Ingredients
Cooking spray
2 spray(s)
Uncooked butternut squash
20 oz, fresh, peeled and cubed*
Table salt
⅛ tsp(s), for cooking pasta
Uncooked whole wheat pasta
12 oz, penne
Fat-free skim milk
1¼ cup(s)
All-purpose flour
2 tbsp(s)
Minced garlic
2 tsp(s)
Table salt
½ tsp(s)
Black pepper
¼ pinch(es), freshly ground, or to taste
Fresh thyme
1 tbsp(s), chopped, divided
Part-skim ricotta cheese
½ cup(s)
Grated Parmesan cheese
⅓ oz, Parmigiano-Reggiano recommended
Chopped walnuts
¼ tbsp(s), toasted
Instructions
1
Preheat oven to 375ºF. Coat a baking sheet with cooking spray. Coat a 2 1/2- to 3-quart baking dish with cooking spray.
2
Place squash on prepared baking sheet; roast until tender, about 20 to 30 minutes. Place in a large bowl and mash.
3
Meanwhile, bring a large pot of salted water to a boil. After squash has been roasting for about 10 minutes, cook pasta according to package directions; drain and return to pot.
4
In a medium saucepan, whisk together milk, flour, garlic, salt and pepper. Bring to a boil over medium-high heat, whisking frequently; reduce heat to low and simmer, stirring often, until thickened, about 2 minutes. Remove from heat; stir in mashed squash and 2 1/2 teaspoons of thyme. Add sauce to pasta; toss to mix and coat.
5
Transfer pasta mixture to prepared baking dish; dot with spoonfuls of ricotta and then sprinkle with Parmesan and walnuts. Bake until top is lightly browned in a few spots, about 15 to 20 minutes; remove from oven and sprinkle with remaining 1/2 teaspoon of thyme. Yields about 1 cup per serving.
6
Place squash on prepared baking sheet; roast until tender, about 20 to 30 minutes. Place in a large bowl and mash.
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