Baked Pasta With Butternut Squash and Ricotta

Baked Pasta With Butternut Squash and Ricotta created by Francine88

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:
1hr 25mins
Serves:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@KelBel
Contributor
@KelBel
Contributor
"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"

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  1. brendapasieka
    Tried this recipe last night, not great at all. If I was to make again I would change a few things. Sauté onions until soft add garlic cook one minute, add flour and cook one minute then stir in milk. Add cooked squash, stir until warm then add in ricotta. Mix into pasta. Put into prepared casserole dish top with Parmesan and cherry tomatoes cut in half, sprinkle with bread crumbles
  2. mizshan
    I added a few cups of chickpeas along with the pasta to up the protein. I also tripled the garlic and added basil along with the thyme, but I still found this dish rather bland. I'm not sure I'd make it again, but if I did, I'd substitute goat cheese instead of ricotta for more flavor. And I'd use more salt.
  3. Francine88
    Baked Pasta With Butternut Squash and Ricotta Created by Francine88
  4. Francine88
    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.
  5. Catherine B.
    Baked Pasta With Butternut Squash and Ricotta Created by Catherine B.
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