Forktionary

Baked Pasta With Butternut Squash And Ricotta Recipe

Indulge in this hearty and elegant baked pasta casserole! Creamy ricotta, roasted butternut squash, and crunchy walnuts perfectly complement whole wheat penne in a cheesy, comforting dish. A Weight Watchers-approved recipe (5 points!), perfect for a weeknight dinner or a special occasion. Get ready for a flavor explosion!

Prep Time 20 mins
Cook Time 85 mins
Calories 268.1 kcal
Protein 25g
Rating 4.1 (15 Reviews)
Baked Pasta With Butternut Squash And Ricotta 101

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Baked Pasta With Butternut Squash And Ricotta

  • 1 medium (about 1 1/2 lbs) butternut squash
  • 1/2 teaspoon table salt
  • 1 pound whole wheat penne pasta
  • 1 cup skim milk
  • 1/4 cup all-purpose flour
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 teaspoons dried thyme, divided
  • 1 cup part-skim ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup toasted walnuts
  • cooking spray

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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.

Nutrition Information (Approximate per serving)

Sodium

12 g

Sugar

7g

Fat

9g

Carbs

15g

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Main Courses Main Dish / Dinner European Italian Mediterranean Healthy Vegetarian Fall Recipes

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Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Healthy Main Dish Eggs Dairy Pasta Vegetables Easy Dinner Party Vegetarian Cheese Dietary One Dish Meal Low Cholesterol Inexpensive Healthy 2 Low In Something Pasta Rice And Grains Penne Squash Taste Mood Savory 4 Hours Or Less