Baked Roasted Squash, Ricotta and Rotelli Recipe

Looking for an easy Baked Roasted Squash, Ricotta and Rotelli recipe? Learn how to make Baked Roasted Squash, Ricotta and Rotelli using healthy ingredients.


Submitted by robotgirl

Makes 6 servings



The Washington Post, February 29, 2012 This lower-fat version of macaroni and cheese, an all-American classic, also draws inspiration from Italian cooking. In Italy, butternut squash shows up most frequently as a filling for ravioli, often mixed with ricotta. I've roasted the squash with sweet onions, then mixed it with ricotta and Parmesan cheeses and combined it with corkscrew pasta. It might not be as creamy and rich as a classic macaroni and cheese, but it's a flavorful, healthful riff on the theme.

Recipe Ingredients for Baked Roasted Squash, Ricotta and Rotelli

3 cups butternut squash
1 large sweet onion
3/4 teaspoon nutmeg
1/2 teaspoon Salt
1/2 teaspoon Freshly ground black pepper
1 1/2 tablespoons olive oil
8 ounces Garden Delight Rotini
2 cups low-fat ricotta cheese
3 tablespoons grated Parmesan cheese

Recipe Directions for Baked Roasted Squash, Ricotta and Rotelli

  1. Preheat the oven to 375 degrees. Line a large rimmed baking sheet with heavy-duty aluminum foil. Spray the foil with nonstick cooking oil spray. Have a 9-by-13-inch or similar-size baking dish at hand.

  2. Combine the squash and onion pieces with the nutmeg, the salt and pepper to taste and the olive oil on the prepared sheet; toss to mix. Arrange the seasoned vegetables in a single layer and transfer the sheet to the oven. Roast for 35 to 40 minutes, until the squash is tender and the onion has browned lightly. Remove the vegetables from the oven; reduce the temperature to 350 degrees.

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

  4. Combine 1 1/2 cups of the ricotta with 2 tablespoons of the Parmesan cheese in a large bowl; add salt and pepper to taste. Add the cooked pasta and toss to incorporate.

  5. Add the roasted vegetables to the bowl and gently mix to combine. Transfer the mixture to the baking dish. Drop dollops of the remaining 1/2 cup of ricotta over the pasta. Use a small knife to spread out the dollops; they will not cover the pasta completely. Sprinkle the remaining 1 tablespoon of Parmesan cheese over the dish. Cover with aluminum foil and bake for 15 to 20 minutes, or until heated through. For a more finished look: 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.

Categories

Vegetarian

Nutrition Facts
Serving Size 222.3g
Amount Per Serving
Calories
325
Calories from Fat
104
% Daily Value*
Total Fat
11.5g
18%
Saturated Fat
5.1g
26%
Trans Fat
0.0g
Cholesterol
28mg
9%
Sodium
349mg
15%
Potassium
393mg
11%
Total Carbohydrates
41.8g
14%
Dietary Fiber
4.6g
18%
Sugars
4.3g
Protein
16.1g
Vitamin A 172% Vitamin C 30%
Calcium 31% Iron 12%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B
  Good points
  • High in thiamin
  • Very high in vitamin A
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