Free Online Recipes
|

Sign Up login
 
 

Baked Pasta with Butternut Squash and Ricotta Recipe

   
 

               Recipe Tools

 
No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format
 

 

 



     Baked Pasta with Butternut Squash and Ricotta

Category   Entrees - Maindishes
Sub Category   Vegetarian
Servings   8

Ingredients
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

Instructions
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
3/5/2011





0 Out of 5 from 0 reviews

You can add this Baked Pasta with Butternut Squash and Ricotta recipe to your own private DesktopCookbook.

 

MySkiSign.com
 
 

   
   
 

Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright 2002 - 2018 DesktopCookbook. All rights reserved.
Owned and Operated by
Integrated Sales Resources, LLC.