BAKED PASTA WITH BUTTERNUT SQUASH AND RICOTTA RECIPE ...
This pasta casserole is a hearty yet elegant combination of whole wheat penne, rich butternut squash, toasted walnuts, ricotta and Parmesan cheese. From weightwatchers.com - 5 Points
Total Time 1 hours 25 minutes
Prep Time 25 minutes
Cook Time 1 hours
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375ºF. Coat a baking sheet with cooking spray. Coat a 2 1/2- to 3-quart baking dish with cooking spray.
- Place squash on prepared baking sheet; roast until tender, about 20 to 30 minutes. Place in a large bowl and mash.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 268.1, FatContent 5.6, SaturatedFatContent 1.9, CholesterolContent 9.2, SodiumContent 293.8, CarbohydrateContent 45.8, FiberContent 5.3, SugarContent 1.8, ProteinContent 12.7
ROASTED BUTTERNUT SQUASH AND RICOTTA STUFFED PASTA RECIPE ...
A very hearty meal that looks a lot harder to make then it actually is. Perfect to serve at a dinner party because most of the components can be mixed up beforehand leaving you lots of time to get ready. Great for picky eaters (as long as you don't mention the squash!)
Total Time 2 hours 15 minutes
Prep Time 40 minutes
Cook Time 1 hours 35 minutes
Yield 30 shells, 4 serving(s)
Number Of Ingredients 12
Steps:
- Both the Ricotta and Butternut filling can be made beforehand and frozen, cutting down on prep time.
- Preheat the oven to 400 degrees Fahrenheit.
- Line a large baking sheet with aluminium foil and coat with cooking spray.
- With a strong knife remove the stem from the squash.
- Slice the squash in half end-to-end and remove and discard the pulp and seeds.
- Cut each portion in half creating four pieces which are about the same size.
- Place the squash wedges on the baking sheet with the cut side up.
- Coat each piece of squash with butter and salt and pepper to taste.
- Cover the wedges with aluminum foil and cook in the oven for 45 minutes.
- Remove the wedges from the oven and let cool for 5 minutes.
- Remove the flesh from the skin and mash in a medium bowl adding a pinch of nutmeg.
- In a large bowl combine the ricotta, 2 eggs, 2 tablespoons of your pesto,1/4 cup of your parmesan, salt and pepper to taste as well as a little bit of nutmeg.
- Preheat oven to 375 degrees Fahrenheit.
- Bring a large pot of salted water to boil and add pasta shells cooking for 8 minutes (until al-dente).
- Drain pasta and cool in cold water, drain again of all water.
- In a 9x13 inch casserole dish pour tomato sauce and water adding the 2 tablespoons of remaining pesto.
- Divide and stuff the mashed squash into the bottom part of the pasta shells.
- Top the squash with the ricotta mixture, stuffing the pasta shells as full as you can.
- Set the stuffed pasta shells stuffed side up on top of the tomato sauce.
- Sprinkle the shells with the remaining parmesan cheese.
- Cover with aluminum foil and bake in the oven for 30 minutes.
- Remove foil and bake for 10-15 minutes more, or until the pasta is golden on top.
Nutrition Facts : Calories 776.5, FatContent 23.9, SaturatedFatContent 13.6, CholesterolContent 167.8, SodiumContent 883.3, CarbohydrateContent 107, FiberContent 9.9, SugarContent 13.4, ProteinContent 37.4
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