Baked Pasta With Butternut Squash And Ricotta Recipe

Name: Baked Pasta With Butternut Squash And Ricotta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 375u00b0F. 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.

1214

kcal

Calories

126

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 20 ounces butternut squash, fresh, peeled and cubed, 1/8 teaspoon table salt, 12 ounces whole wheat penne, 1 1/4 cups skim milk, and more.

Yes, Baked Pasta With Butternut Squash And Ricotta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Pasta With Butternut Squash And Ricotta

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