Bake Pasta with Butternut & Ricotta from Weight Watchers
This WeightWatchers.com recipe Baked Pasta with Butternut Squash and Ricotta was dinner and with enough left-overs for Hungry Hubby's lunchbox.
See the recipe online here:
http://www.weightwatchers.com/
Baked Pasta with Butternut Squash and Ricotta
PointsPlus™ Value: 7
Servings: 8
Preparation Time: 25 min
Cooking Time: 60 min
Level of Difficulty: Moderate
This pasta casserole is a hearty yet elegant combination of whole wheat penne, rich butternut squash, toasted walnuts, ricotta and Parmesan cheese.
Ingredients
2 spray(s) Cooking spray
20 oz Butternut squash, raw, fresh, peeled and cubed*
⅛ tsp Salt, table, for cooking pasta
12 oz Pasta, whole-wheat, uncooked, penne
1¼ cup(s) Milk, fat free
2 Tbsp White all-purpose flour
2 tsp Minced garlic
½ tsp Salt, table
¼ tsp Pepper, black, freshly ground, or to taste
1 Tbsp Thyme, fresh, fresh, chopped, divided
½ cup(s) Cheese, ricotta, part-skim
⅓ cup(s) Cheese, parmesan, grated, Parmigiano-Reggiano recommended
¼ cup(s) Chopped walnuts, toasted
Instructions
1. Preheat oven to 375ºF. Coat a baking sheet with cooking spray. Coat a 2 1/2- to 3-quart baking dish with cooking spray.
2. Place squash on prepared baking sheet; roast until tender, about 20 to 30 minutes. Place in a large bowl and mash.
3. Meanwhile, bring a large pot of salted water to a boil. After squash has been roasting for about 10 minutes, cook pasta according to package directions; drain and return to pot.
4. In a medium saucepan, 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 teaspoons of thyme. Add sauce to pasta; toss to mix and coat.
5. Transfer pasta mixture to prepared baking dish; dot with spoonfuls of ricotta and then sprinkle with Parmesan and walnuts. Bake until top is lightly browned in a few spots, about 15 to 20 minutes; remove from oven and sprinkle with remaining 1/2 teaspoon of thyme. Yields about 1 cup per serving.
See the recipe online here:
http://www.weightwatchers.com/
Baked Pasta with Butternut Squash and Ricotta
PointsPlus™ Value: 7
Servings: 8
Preparation Time: 25 min
Cooking Time: 60 min
Level of Difficulty: Moderate
This pasta casserole is a hearty yet elegant combination of whole wheat penne, rich butternut squash, toasted walnuts, ricotta and Parmesan cheese.
Ingredients
2 spray(s) Cooking spray
20 oz Butternut squash, raw, fresh, peeled and cubed*
⅛ tsp Salt, table, for cooking pasta
12 oz Pasta, whole-wheat, uncooked, penne
1¼ cup(s) Milk, fat free
2 Tbsp White all-purpose flour
2 tsp Minced garlic
½ tsp Salt, table
¼ tsp Pepper, black, freshly ground, or to taste
1 Tbsp Thyme, fresh, fresh, chopped, divided
½ cup(s) Cheese, ricotta, part-skim
⅓ cup(s) Cheese, parmesan, grated, Parmigiano-Reggiano recommended
¼ cup(s) Chopped walnuts, toasted
Instructions
1. Preheat oven to 375ºF. Coat a baking sheet with cooking spray. Coat a 2 1/2- to 3-quart baking dish with cooking spray.
2. Place squash on prepared baking sheet; roast until tender, about 20 to 30 minutes. Place in a large bowl and mash.
3. Meanwhile, bring a large pot of salted water to a boil. After squash has been roasting for about 10 minutes, cook pasta according to package directions; drain and return to pot.
4. In a medium saucepan, 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 teaspoons of thyme. Add sauce to pasta; toss to mix and coat.
5. Transfer pasta mixture to prepared baking dish; dot with spoonfuls of ricotta and then sprinkle with Parmesan and walnuts. Bake until top is lightly browned in a few spots, about 15 to 20 minutes; remove from oven and sprinkle with remaining 1/2 teaspoon of thyme. Yields about 1 cup per serving.
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