Tuesday, November 13, 2012

baked pasta with ricotta and butternut squash

This has officially replaced the old way I used to make this meal, because this way is easier and better. That is all.

  • Up to two lbs. peeled, seeded butternut squash, cut into 1/2-inch cubes
  • 2 large onions, cut into 3/4-inch pieces
  • 1 teaspoon freshly grated nutmeg
  • Salt
  • Freshly ground black pepper
  • Some tablespoons olive oil
  • 8 ounces dried corkscrew-shaped pasta, such as fusilli or rotelli
  • 1 1/2 cups low-fat ricotta cheese
  • 4 to 6 tablespoons grated Parmesan cheese
Preheat the oven to 375 degrees. Line a large rimmed baking sheet with heavy-duty aluminum foil and spray with olive oil or cooking spray.

Oil the baking sheet and spread out the squash and onions in a single layer. Grate nutmeg over everything, sprinkle with salt and pepper, and spray or drizzle with olive oil.

Roast for 25 to 30 minutes, until the squash is tender and the onion has browned lightly. Remove the vegetables from the oven; reduce the temperature to 350 degrees.

While the vegetables roast, cook the pasta according to the package directions. Drain.

Combine most of the ricotta with some of the Parmesan cheese in a large bowl; add salt and pepper to taste. Add the cooked pasta and toss to incorporate.

Add the roasted vegetables to the bowl and gently mix to combine. Transfer the mixture to a greased 9x13 baking dish. 

Spread the rest of the ricotta over the pasta, smoothing it out, but it doesn't have to be completely even. Sprinkle more Parmesan over it. 

Cover with aluminum foil and bake for 15 to 20 minutes, or until heated through. After the pasta has baked, turn on the broiler, uncover the pasta and broil for 3 to 4 minutes, until the cheese has lightly browned.

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