Roasted Butternut Squash and Ricotta Stuffed Pasta Recipe

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Roasted Butternut Squash and Ricotta Stuffed Pasta
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Ingredients
12
Count
Nutrition
521
Calories
Total time
41
Minutes
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Ingredients:

Directions:

  1. Both the Ricotta and Butternut filling can be made beforehand and frozen, cutting down on prep time.
  2. Preheat the oven to 400 degrees Fahrenheit.
  3. Line a large baking sheet with aluminium foil and coat with cooking spray.
  4. With a strong knife remove the stem from the squash.
  5. Slice the squash in half end-to-end and remove and discard the pulp and seeds.
  6. Cut each portion in half creating four pieces which are about the same size.
  7. Place the squash wedges on the baking sheet with the cut side up.
  8. Coat each piece of squash with butter and salt and pepper to taste.
  9. Cover the wedges with aluminum foil and cook in the oven for 45 minutes.
  10. Remove the wedges from the oven and let cool for 5 minutes.
  11. Remove the flesh from the skin and mash in a medium bowl adding a pinch of nutmeg.
  12. In a large bowl combine the ricotta, 2 eggs, 2 tablespoons of your pesto,1/4 cup of your parmesan, salt and pepper to taste as well as a little bit of nutmeg.
  13. Preheat oven to 375 degrees Fahrenheit.
  14. Bring a large pot of salted water to boil and add pasta shells cooking for 8 minutes (until al-dente).
  15. Drain pasta and cool in cold water, drain again of all water.
  16. In a 9x13 inch casserole dish pour tomato sauce and water adding the 2 tablespoons of remaining pesto.
  17. Divide and stuff the mashed squash into the bottom part of the pasta shells.
  18. Top the squash with the ricotta mixture, stuffing the pasta shells as full as you can.
  19. Set the stuffed pasta shells stuffed side up on top of the tomato sauce.
  20. Sprinkle the shells with the remaining parmesan cheese.
  21. Cover with aluminum foil and bake in the oven for 30 minutes.
  22. Remove foil and bake for 10-15 minutes more, or until the pasta is golden on top.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 520.93 Kcal (2181 kJ)
Calories from fat 276.78 Kcal
% Daily Value*
Total Fat 30.75g 47%
Cholesterol 166.5mg 55%
Sodium 2186.56mg 91%
Potassium 645.52mg 14%
Total Carbs 33.25g 11%
Sugars 11.03g 44%
Dietary Fiber 3g 12%
Protein 27.67g 55%
Vitamin C 15.2mg 25%
Vitamin A 0.4mg 12%
Iron 2mg 11%
Calcium 615.4mg 62%
Amount Per 100 g
Calories 157.9 Kcal (661 kJ)
Calories from fat 83.9 Kcal
% Daily Value*
Total Fat 9.32g 47%
Cholesterol 50.47mg 55%
Sodium 662.77mg 91%
Potassium 195.66mg 14%
Total Carbs 10.08g 11%
Sugars 3.34g 44%
Dietary Fiber 0.91g 12%
Protein 8.39g 55%
Vitamin C 4.6mg 25%
Vitamin A 0.1mg 12%
Iron 0.6mg 11%
Calcium 186.5mg 62%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 12.4
    Points
  • 14
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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