Baked Pasta with Butternut Squash and Ricotta

7 points

Baked Pasta with Butternut Squash and Ricotta

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  • Prep Time


  • Total Time


  • Servings



  • 2

    spray(s) cooking spray

  • 20

    oz butternut squash, fresh, peeled and cubed

  • tsp table salt

  • 12

    oz uncooked whole-wheat pasta, penne

  • cups fat-free skim milk

  • 2

    Tbsp white all-purpose flour

  • 2

    tsp minced garlic

  • ½

    tsp table salt

  • ¼

    tsp black pepper, freshly ground, or to taste

  • 1

    Tbsp thyme,fresh,chopped, divided

  • ½

    cup part-skim ricotta cheese

  • cup grated Parmesan cheese,


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. 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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