PointsPlus Baked Pasta with Butternut Squash and Ricotta Recipe

Staff Writer
PointsPlus Baked Pasta with Butternut Squash and Ricotta Recipe
Baked Pasta with Butternut Squash and Ricotta
WeightWatchers.com

Baked Pasta with Butternut Squash and Ricotta

The combination of whole-wheat pasta, sweet butternut squash, and ricotta and parmesan cheeses is sure to silence those hunger pangs.

Ready in
1 h, 25 m
8
Servings
264
Calories Per Serving
Deliver Ingredients

Notes

*Note: Look for a 20-ounce bag of fresh, already peeled and cubed squash from your supermarket. If you can't find any, cut a medium squash in half lengthwise and place cut side down on prepared baking sheet; roast until tender, about 45 minutes. Scoop the squash out of skin into a large bowl, mash with a spoon and proceed as above.

Alternatively, you can microwave cubed squash, covered, in a shallow, microwave-safe baking dish or container with ¼ cup of water, until cooked through, and then mash the squash in a bowl.

Ingredients

  • 20 ounces fresh butternut squash, peeled and cubed*
  • 5/8 teaspoons salt
  • 12 ounces whole-wheat pasta, preferably penne
  • 1 1/4 cup skim milk
  • 2 tablespoons white all-purpose flour
  • 2 teaspoons garlic, minced
  • 1/4 teaspoon freshly ground black pepper, or to taste
  • 1 tablespoon fresh thyme, chopped
  • 1/2 cup part-skim ricotta cheese
  • 1/3 cup parmesan cheese, preferably Parmigiano-Reggiano, grated
  • 1/4 cup walnuts, chopped and toasted

Directions

Preheat the oven to 375 degrees. Coat a baking sheet with cooking spray. Coat a 2 ½- to 3-quart baking dish with cooking spray.

Place the squash on the baking sheet and roast in the oven until tender, about 20-30 minutes. Meanwhile, bring a large pot of water to boil over high heat. Add 1/8 teaspoon of the salt. After the squash has been roasting for about 10 minutes, cook the pasta according to the package directions. Drain the pasta and return to pot. Remove the squash from the oven, and transfer to a large bowl and mash.

In a medium-sized saucepan, whisk together the milk, flour, garlic, remaining 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 the mashed squash and 2 ½ teaspoons of thyme. Add the sauce to the pasta, and toss.

Transfer the pasta mixture to the baking dish and dot with spoonfuls of ricotta. Sprinkle with parmesan and walnuts, and bake in the oven until top is lightly browned in a few spots, about 15-20 minutes. Remove from the oven and sprinkle with the remaining thyme.

Pasta Shopping Tip

Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.

Pasta Cooking Tip

Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients.Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.

Pasta Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.

Nutritional Facts

Total Fat
5g
7%
Sugar
5g
N/A
Saturated Fat
2g
11%
Cholesterol
12mg
4%
Protein
11g
23%
Carbs
45g
15%
Vitamin A
461µg
51%
Vitamin B12
0.3µg
4.3%
Vitamin B6
0.2mg
10.7%
Vitamin C
17mg
28%
Vitamin D
0.5µg
0.1%
Vitamin E
1mg
6%
Vitamin K
1µg
2%
Calcium
216mg
22%
Fiber
3g
12%
Folate (food)
33µg
N/A
Folate equivalent (total)
38µg
9%
Folic acid
3µg
N/A
Iron
1mg
8%
Magnesium
58mg
15%
Monounsaturated
1g
N/A
Niacin (B3)
2mg
9%
Phosphorus
207mg
30%
Polyunsaturated
0.8g
N/A
Potassium
444mg
13%
Riboflavin (B2)
0.2mg
9.2%
Sodium
285mg
12%
Thiamin (B1)
0.1mg
9.8%
Zinc
1mg
8%

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