Baked Pasta With Butternut Squash and Ricotta |
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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 8 |
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This pasta casserole is a hearty yet elegant combination of whole wheat penne, rich butternut squash, toasted walnuts, ricotta and Parmesan cheese. From - 5 Points Ingredients:
20 ounces butternut squash, fresh, peeled and cubed |
1/8 teaspoon table salt |
12 ounces whole wheat penne |
1 1/4 cups skim milk |
2 tablespoons all-purpose flour |
2 teaspoons garlic, minced |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1 tablespoon fresh thyme, chopped, divided |
1/2 cup part-skim ricotta cheese |
1/3 cup parmesan cheese, grated |
1/4 cup walnuts, chopped & toasted |
Directions:
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.
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