Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Baked Pasta With Butternut Squash and Ricotta Recipe
    Lost? Site Map

    Baked Pasta With Butternut Squash and Ricotta

    Baked Pasta With Butternut Squash and Ricotta. Photo by Francine88

    1/2 Photos of Baked Pasta With Butternut Squash and Ricotta

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 25 mins

    25 mins

    1 hr

    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

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 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. 2
      Place squash on prepared baking sheet; roast until tender, about 20 to 30 minutes. Place in a large bowl and mash.
    3. 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. 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. 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.

    Ratings & Reviews:

    • on November 12, 2011

      55

      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!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 11, 2008

      55

      This was so lovely! I am amazed at how flavorful the sauce was, even before adding the squash. That could, of course, be due to the fact that I at least doubled the garlic!! I don't know that I would change a thing...I guess roasting a sliced onion to add to the sauce might be a nice touch, but definitely not necessary. I was short on thyme (aren't we all LOL!) so I used a mixture of sage and thyme. It was a beautiful early fall dish. My non-adventurous DH didn't love it, but if there are no tomatoes with his pasta he thinks something is wrong...argh. Thanks so much for posting!!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 15, 2013

      45

      Not bad. I thought it was ok (tasted better the next day) but my boyfriend really like it. He is a much healthier eater than I. I added some caramelized onions and I sauteed the garlic with the onions instead of adding it to the milk mixture. I also used dried thyme (and didn't put any on the top), and prob only a 1/2 teaspoon because I had no idea how the conversion would work.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (13)

    Advertisement

    Nutritional Facts for Baked Pasta With Butternut Squash and Ricotta

    Serving Size: 1 (179 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 268.0
     
    Calories from Fat 50
    18%
    Total Fat 5.5 g
    8%
    Saturated Fat 1.9 g
    9%
    Cholesterol 9.2 mg
    3%
    Sodium 293.7 mg
    12%
    Total Carbohydrate 45.8 g
    15%
    Dietary Fiber 5.3 g
    21%
    Sugars 1.7 g
    7%
    Protein 12.6 g
    25%

    Ideas from Food.com

    “Everything

    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites