Baked Pasta With Butternut Squash And Ricotta Recipe

Ingredients for Baked Pasta With Butternut Squash And Ricotta

• 1 medium butternut squash (about 1.5 lbs)
• Table Salt
• 1 pound whole wheat penne pasta
• Skim Milk
• All Purpose Flour
• 1 clove minced garlic
• 1/2 teaspoon salt
• Black Pepper
• Fresh Thyme
• Part Skim Ricotta Cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup toasted walnuts

How to Make Baked Pasta With Butternut Squash And Ricotta

1. Preheat oven to 375°F (190°C).
2. Lightly coat a baking sheet with cooking spray.
3. Lightly coat a 2 1/2- to 3-quart baking dish with cooking spray.
4. Peel, seed, and cube 1 medium butternut squash (about 1.5 lbs). Place on the prepared baking sheet.
5. Roast until tender, about 20-30 minutes, flipping halfway through.
6. Remove from oven and transfer to a large bowl. Mash well.
7. While the squash roasts, bring a large pot of salted water to a boil. Add 1 pound of whole wheat penne pasta and cook according to package directions (about 8-10 minutes).
8. Drain the pasta and set aside.
9. In a medium saucepan, whisk together 1 cup of milk, 1/4 cup all-purpose flour, 1 clove minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
10. Bring to a boil over medium-high heat, whisking constantly until thickened (about 2 minutes).
11. Reduce heat to low and simmer, stirring frequently for 1 minute.
12. Remove from heat and stir in the mashed squash and 2 1/2 teaspoons of dried thyme.
13. Add the cooked pasta to the squash sauce and gently toss to coat.
14. Transfer the pasta mixture to the prepared baking dish.
15. Dot the top with 1 cup of ricotta cheese.
16. Sprinkle with 1/2 cup grated Parmesan cheese and 1/2 cup toasted walnuts.
17. Bake for 15-20 minutes, or until the top is lightly browned and bubbly.
18. Remove from oven, let cool slightly, and sprinkle with the remaining 1/2 teaspoon of dried thyme before serving.