Baked Pasta With Butternut Squash and Ricotta

KelBel's Note:

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

• Total Time: 1 hrs 25 mins
• Prep Time: 25 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 8

• 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

Directions:

1. Preheat oven to 375ºF. 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.

Reviews

[SMScooking]

I've made this recipe three times this Fall already and will be making it again tomorrow. Great meal that is even better for leftovers - Followed the recipe exactly the first time, but since then I have added sauted onions, mushrooms, garlic and spinach to the squash mixture. Thank you for this great seasonal recipe!

[Amy020]

This was really good! My DH, a card-carrying carnivore, didn't love it, but I think it grew on him b/c he took leftovers for lunch a couple days later. I will definitely make again!

[Stardustannie]

A great vegetarian pasta dish that the meatlovers enjoyed also. I ended up mixing the walnuts in with the sauce but otherwise made as directed. Will make this one again maybe adding ionions and red capsicum when baking the pumpkin. Thanks for sharing