Baked Pasta with Butternut Squash and Ricotta
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Baked Pasta with Butternut Squash and Ricotta calories by ingredient
Introduction
This is made with gluten free ingredients. Any pasta and flour could be used. This is made with gluten free ingredients. Any pasta and flour could be used.Number of Servings: 8
Ingredients
-
2 spray cooking spray
20oz butternut squash, fresh, peeled and cubed
12 oz uncooked pasta
1 1/4 C fat free milk
2 TBL brown rice flour
1/2 tsp salt
1/4 tsp pepper
1 TBL thyme, fresh & chopped (and divided)
1/2 C part skim ricotta cheese
1/3 C grated parmesan cheese
1/4 C chopped walnuts, toated
Directions
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.
Member Ratings For This Recipe
-
LADYFOLDER
