Baked Pasta With Butternut Squash and Ricotta

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

• Ready In: 1 hr 25 mins
• Serves: 8

Ingredients

• 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.