This pasta casserole is a hearty yet elegant combination of whole wheat penne, rich butternut squash, toasted walnuts, ricotta and Parmesan cheese. From weightwatchers.com - 5 Points
- 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
- 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.