Ingredients Jump to Instructions ↓

  1. high fiber pasta - 20

  2. peeled and cut into bite sized pieces - 1 1/4

  3. free skim milk - 2

  4. purpose flour - 4

  5. minced - 1 tbsp light butter - 1

  6. finely chopped - 1 finely chopped - 1 tsp Kosher salt - 1/4

  7. tsp black pepper - 1/2

  8. skim ricotta cheese - 1/3

Instructions Jump to Ingredients ↑

  1. Directions : Preheat oven to 375ºF. Coat a baking sheet with cooking spray. Coat a 2 ½ quart baking dish with non stick cooking spray (preferably the butter flavored kind). Place squash on prepared baking sheet and sprinkle with a bit of salt; roast until tender, about 20 to 30 minutes. Place in a large bowl. In the meantime, cook pasta according to package directions; drain and return to pot. In a medium saucepan, whisk together milk, flour, butter, 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 squash, thyme and sage. Add sauce to pasta; toss to mix and coat. Transfer pasta mixture to prepared baking dish; dollop with spoonfuls of ricotta and then sprinkle with Parmesan cheese. Bake until top is lightly browned in a few spots, about 15 to 20 minutes.


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