Baked Butternut Squash Pasta With Sage Ricotta

Ingredients

• 2 1/2 cups butternut squash, cubed
• 4 ounces dried whole wheat shell pasta
• 3 tablespoons shallot, diced
• 1 tablespoon sage, minced
• 1 garlic clove
• 1/8 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup low-sodium vegetable broth
• 3/4 cup low-fat ricotta
• 2 ounces low-fat mozzarella, grated

Method

1. 1 Preheat oven to 425°F. Cut squash in half, remove seeds, place cut-side down in a baking dish with 1/4 inch water. Bake until tender, about 45 minutes. Let cool slightly.
2. 2 While squash bakes, boil pasta in salted water until just tender. Drain and set aside.
3. 3 Reduce oven to 375°F. Scoop 2 cups cooked squash into a food processor with shallot, sage, garlic, salt, and pepper. Pulse until smooth, then add broth and pulse to combine.
4. 4 In a small baking dish, layer one-third of the squash sauce, half the pasta, the ricotta, the next third of sauce, remaining pasta, and the rest of the sauce. Top with mozzarella.
5. 5 Bake at 375°F for 25 minutes until cheese is browned. Remove and serve warm.