Cooler fall days call for warm, comforting meals. This butternut squash pasta bake combines whole wheat shells, creamy ricotta, savory sage and melted mozzarella for an easy seasonal dish sized for two.
Makes: 2 servings
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Ingredients
- 2 ½ cups butternut squash
- 4 oz. dried whole wheat shell pasta
- 3 Tbsp. shallot (diced)
- 1 Tbsp. sage (minced)
- 1 garlic clove
- ⅛ tsp. salt
- ¼ tsp. black pepper
- ½ cup low-sodium vegetable broth
- ¾ cup low-fat ricotta
- 2 oz. grated low-fat mozzarella
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Directions
- Preheat oven to 425 F. Cut butternut squash in half and scoop out the seeds. Place the cut sides down in a large baking dish and fill it with ¼ inch of water. Bake butternut squash until tender (about 45 minutes). Remove from oven and let cool slightly.
- While the squash bakes, bring a pot of water to a boil. Add pasta and cook until just tender. Drain and set aside. Reduce oven to 375 F.
- From the butternut squash, measure out two cups of the squash. Place in a food processor along with the shallot, sage, garlic, salt and pepper. Pulse until squash is smooth. Add in low-sodium vegetable broth and pulse until well combined.
- In a small baking dish, place a third of the squash purée in the bottom. Add half the noodles, followed by the low-fat ricotta. Top the ricotta with the next third of the sauce, then the remaining noodles. Finish with the remaining sauce and low-fat shredded mozzarella.
- Bake pasta for 25 minutes at 375 F. Cheese should be browned. Remove and serve warm.
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Nutritional Information for 1 Serving
| Calories |
515 |
| Total fat |
17 g |
| Saturated fat |
8 g |
| Cholesterol |
47 mg |
| Sodium |
482 mg |
| Carbohydrate |
70 g |
| Dietary fiber |
11 g |
| Total sugars |
7 g |
| Added sugars included |
0 g |
| Protein |
29 g |
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Source: MyPlate
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