Butternut Squash Pasta Bake | MyPlate
Tired of tomatoes? Try topping pasta with creamy low-fat ricotta and sweet roasted butternut squash for a weeknight dinner that’s anything but ordinary.
Ingredients
- 2 1/2 cups butternut squash
- 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
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