Baked Penne with Butternut Squash and Ricotta
5
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. While you're shopping, look for a 20-oz bag of fresh, already peeled and cubed squash from your supermarket. If you can't find any, then you can cut a medium squash in half lengthwise and place cut-side down on prepared baking sheet; roast in a 375° oven until tender, about 45 minutes. Scoop squash out of skin into a large bowl, mash with a spoon, and proceed with the recipe. Alternatively, you can microwave cubed squash, covered, in a shallow microwave-safe baking dish or container with 1/4 cup of water, until cooked through; mash squash in a bowl.
Ingredients
Cooking spray
2 spray(s)
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 tsp(s), freshly ground, or to taste
Fresh thyme
1 tbsp(s), fresh, chopped, divided
Part-skim ricotta cheese
½ cup(s)
Grated Parmesan cheese
⅓ cup(s), Parmigiano-Reggiano recommended
Chopped walnuts
¼ tbsp(s), toasted