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Baked Pasta with Butternut Squash and Ricotta Recipe


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     Baked Pasta with Butternut Squash and Ricotta

Category   Entrees - Maindishes
Sub Category   Vegetarian
Servings   8

20 oz butternut squash, cubed
12 oz whole-wheat penne pasta
1-1/4 cup skim milk
2 tbsp flour
2 tsp minced garlic
1/2 tsp salt
1/4 tsp black pepper
1 tbsp thyme
1/2 cup part-skim ricotta
1/2 cup grated parmesan cheese
1/4 cup chopped pecans, toasted

Preheat oven to 375. Coat a baking sheet with cooking spray. Coat a baking dish with cooking spray.
Place squash on prepared baking sheet; roast until tender, 20-30 minutes. Place in large bowl and mash. Cook pasta according to directions on package; drain and return to pot.
In a medium sauce pan, 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 tsp thyme. Add sauce to pasta; toss to mix and coat.
Transfer pasta mixture to baking dish; dot with sopponfuls of Ricotta and then sprinkle with parmesan and pecans. bake until top is lightly browned in a few spots, about 15-20 minutes. Remove from oven and sprinkle with remaining 1/2 tsp of thyme.
Serving Suggestions
about 280 calories per serving

Originally Submitted

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