Baked Pasta with Butternut Squash and Ricotta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Directions
2 spray cooking spray20oz butternut squash, fresh, peeled and cubed12 oz uncooked pasta1 1/4 C fat free milk2 TBL brown rice flour1/2 tsp salt1/4 tsp pepper1 TBL thyme, fresh & chopped (and divided)1/2 C part skim ricotta cheese1/3 C grated parmesan cheese1/4 C chopped walnuts, toated
8- 1 cup servings
Preheat oven to 375. Coat a baking sheet with cooking spray. Coat a 2 1/2-3 quart baking dish with cooking spray.
Place squash on prepared baking sheet; roast until tender, about 20-30 minutes. Place in large bowl and mash.
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.
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 mashed squash and 2 1/2 teaspoons 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 browned in a few spots, about 15-20 minutes. Remove from oven and sprinkle with remaining 1/2 tsp of thyme.
Number of Servings: 8
Recipe submitted by SparkPeople user ROCKYMTNMILF.
Preheat oven to 375. Coat a baking sheet with cooking spray. Coat a 2 1/2-3 quart baking dish with cooking spray.
Place squash on prepared baking sheet; roast until tender, about 20-30 minutes. Place in large bowl and mash.
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.
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 mashed squash and 2 1/2 teaspoons 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 browned in a few spots, about 15-20 minutes. Remove from oven and sprinkle with remaining 1/2 tsp of thyme.
Number of Servings: 8
Recipe submitted by SparkPeople user ROCKYMTNMILF.
Nutritional Info Amount Per Serving
- Calories: 404.7
- Total Fat: 7.8 g
- Cholesterol: 11.5 mg
- Sodium: 281.2 mg
- Total Carbs: 72.4 g
- Dietary Fiber: 5.3 g
- Protein: 11.2 g
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