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Baked Pasta with Butternut Squash and Ricotta
Baked Pasta with Butternut Squash and Ricotta

Baked Pasta with Butternut Squash and Ricotta

1 Hr(s) 25 Min(s)
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1 serving
Original recipe yields 1 serving
20 oz butternut squash, fresh, peeled and cubed*
12 oz uncooked whole-wheat penne pasta
1 1/4 cups fat-free skim milk
2 Tbsp white all-purpose flour
2 tsp minced garlic
1/2 tsp table salt
1/4 tsp black pepper
1 Tbsp thyme, fresh, chopped, divided
1/2 cup part-skim ricotta cheese
1/3 cup grated parmesan cheese, parmigiano-reggiano recommended
1/4 cup chopped walnuts, toasted
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Let's Make It
Preheat oven to 375°F. Coat a baking sheet with cooking spray. Coat a 2 1/2 to 3 quart baking dish with 2 sprays of cooking spray. Place squash on prepared baking sheet; roast until tender, about 20-30 minutes. Place in a large bowl and mash. Meanwhile, bring a large pot of salted water to a boil. Cook pasta according to package directions; drain and return to pot.
In a medium saucepan, whisk together milk, flour, garlic, salt and pepper. Bring to a boil over medium-high heat, whisk 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 tsp. of thyme. Add sauce to pasta; toss to mix and coat.
Transfer pasta mixture to prepared baking dish; dot with spoonfuls of ricotta and then sprinkle with parmesan and walnuts. Bake until top is lightly brown in a few spots, about 15-20 minutes; remove from heat and sprinkle with remaining 1/2 tsp. thyme.
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