Thursday, July 8, 2010

Baked Pasta with Butternut Squash and Ricotta

Baked Pasta with Butternut Squash and Ricotta: serves 8 (about 1 c = 7 points +)
from "Cooking Light"

  • 20 oz. butternut squash, peeled and cubed
  • 12 oz. uncooked whole wheat penne pasta
  • 1-1/4 c. skim milk
  • 2 T. flour
  • 2 tsp. minced garlic
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1/2 tsp. dried thyme
  • 1/2 c. part skim ricotta cheese
  • 1/3 c. grated Parmesan cheese
  • 1/4 c. chopped walnuts, toasted

Preheat oven to 375. Coat a baking pan with cooking spray and place the cubed squash on the pan. Bake for 30-40 minutes or until tender, turning once. Place in a large bowl and mash.
Meanwhile cook pasta according to package directions. Drain.
In a saucepan,whisk together milk, flour, garlic, salt and pepper. Bring to a boil over medium heat, whisking constantly. Reduce heat to simmer. Continue stirring until thickened. Stir in mashed squash. Stir this sauce into the pasta and then transfer to a 3 quart baking dish coated with cooking spray. Dot with spoonfuls of ricotta. Sprinkle with Parmesan and walnuts. Bake for 15-20 minutes.

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