Baked pasta with butternut squash and ricotta
6
Points® value
Total Time
1 hr 25 min
Prep
25 min
Cook
1 hr
Serves
8
Difficulty
Moderate
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