Category: Main Course
Baked Pasta with Butternut Squash and Ricotta - TastyPlanner.com
Chef: Metaphrog
This pasta casserole is a hearty yet elegant combination of whole wheat penne, rich butternut squash, toasted walnuts, ricotta and Parmesan cheese.
Recipe Source: www.weightwatchers.com
Ingredients
2 spray(s) cooking spray
20 oz butternut squash, fresh, peeled and cubed*
1/8 tsp table salt, for cooking pasta
12 oz uncooked whole-wheat pasta, penne
1 1/4 cup(s) fat-free skim milk
2 tbsp white all-purpose flour
2 tsp minced garlic
1/2 tsp table salt
1/4 tsp black pepper, freshly ground, or to taste
1 tbsp thyme, fresh, chopped, divided
1/2 cup(s) part-skim ricotta cheese
1/3 cup(s) grated Parmesan cheese, Parmigiano-Reggiano recommended
1/4 cup(s) chopped walnuts, toasted
Instructions
Preheat oven to 375ºF. Coat a baking sheet with cooking spray. Coat a 2 1/2- to 3-quart baking dish with cooking spray.
Place squash on prepared baking sheet; roast until tender, about 20 to 30 minutes. Place in a 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 in 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 to 20 minutes; remove from oven and sprinkle with remaining 1/2 teaspoon of thyme. Yields about 1 cup per serving.
WW points per serving: 5
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Recipe Comments
Yummy! Don’t overcook the pasta… mine got too mushy during the bake. Next time I am going to blend actual squash so there are still chunks remaining (I used frozen because fresh butternut wasn’t in my awful grocery store), and double the salt. This will be a delightful addition to the thanksgiving table!
I was a bit wary about the mashed squash mixed with the pasta, but I enjoyed this dish. I am the only one in my home that will eat any kind of squash, so I made this just for me, especially for lunches. I made it one evening, covered it and put it directly into the fridge. Well, I did have a sample. I thought it was better the next day at lunch than right out of the oven. I didn’t have whole wheat on hand, but can imagine it would add so much more to the flavor. I will definitely make this again. Maybe add some chicken?
