Butternut Squash Pasta Bake
Prep Preheat oven to 425°F.; Wash hands with soap and water.
| Ingredient | Mass | Operations | |||
|---|---|---|---|---|---|
| butternut squash | 2 1/2 cups | Roast squash at 425°F45 min | Puree squash with shallotsage, garlic, salt, pepper, broth | Layer pureepasta, ricotta, puree, pasta, puree, mozzarella | Bake at 375°F25 min |
| shallot | 3 tablespoons | ||||
| sage | 1 tablespoon | ||||
| garlic clove | 1 clove | ||||
| salt | 1/8 teaspoon | ||||
| black pepper | 1/4 teaspoon | ||||
| low-sodium vegetable broth | 120 g1/2 cup | ||||
| whole wheat shell pasta | 115 g4 ounces | Boil pasta until tenderdrain | |||
| low-fat ricotta | 3/4 cup | ||||
| low-fat mozzarella | 57 g2 ounces | ||||