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Instructions |
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Preheat oven to 425°.
Combine 1/4 teaspoon salt, rosemary, and pepper. Place squash
on a foil-lined baking sheet coated with cooking spray; sprinkle
with salt mixture. Bake at 425° for 45 minutes or until tender
and lightly browned. Increase oven temperature to 450°.
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Cook the bacon in a large nonstick skillet over medium heat until
crisp. Remove bacon from pan, reserving 1 1/2 teaspoons
drippings in pan; crumble bacon. Increase heat to medium-high.
Add shallots to pan; sauté 8 minutes or until tender. Combine
squash mixture, bacon, and shallots; set aside.
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Cook pasta according to the package directions, omitting salt and
fat. Drain well.
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Combine flour and 1/2 teaspoon salt in a Dutch oven over
medium-high heat. Gradually add milk, stirring constantly with a
whisk; bring to a boil. Cook 1 minute or until slightly thick,
stirring constantly. Remove from heat. Add provolone, stirring
until cheese melts. Add pasta to cheese mixture, tossing well to
combine. Spoon pasta mixture into an 11 x 7-inch baking dish
lightly coated with cooking spray; top with squash mixture.
Sprinkle evenly with Parmesan cheese. Bake at 450° for 10
minutes or until cheese melts and begins to brown.
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Serving
Suggestions |
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5 Servings. Calories 469. Fat 14.4g
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Originally Submitted
7/20/2009
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