This recipe is made for butternut squash lovers, with pureed squash in the sauce and squash pieces in the casserole alongside an ideal companion, Swiss chard. This is a veggie hybrid of ever-popular holiday sides. —Arlene Erlbach, Morton Grove, Illinois
Butternut and Chard Pasta Bake
Ingredients
- 3 cups uncooked bow tie pasta
- 2 cups fat-free ricotta cheese
- 4 large eggs
- 3 cups frozen cubed butternut squash, thawed and divided
- 1 teaspoon dried thyme
- 1/2 teaspoon salt, divided
- 1/4 teaspoon ground nutmeg
- 1 cup coarsely chopped shallots
- 1-1/2 cups chopped Swiss chard, stems removed
- 2 tablespoons olive oil
- 1-1/2 cups panko bread crumbs
- 1/3 cup coarsely chopped fresh parsley
- 1/4 teaspoon garlic powder
Directions
- Preheat oven to 375°. Cook pasta according to package directions for al dente; drain. Meanwhile, place ricotta, eggs, 1-1/2 cups squash, thyme, 1/4 teaspoon salt and nutmeg in a food processor; process until smooth. Pour into a large bowl. Stir in pasta, shallots, Swiss chard and remaining 1-1/2 cups squash. Transfer to a greased 13x9-in. baking dish.
- In a large skillet, heat oil over medium-high heat. Add bread crumbs; cook and stir until golden brown, 2-3 minutes. Stir in parsley, garlic powder and remaining 1/4 teaspoon salt. Sprinkle over pasta mixture.
- Bake, uncovered, until set and topping is golden brown, 30-35 minutes.
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