Baked Pasta with Winter Squash and Escarole
8 ounces whole grain pasta
1 1/3 cup ricotta cheese
4 cups raw escarole
1/2 cup minced onion
2 cloves garlic, minced
2 cups cooked and pureed winter squash, any variety
1/8 teaspoon ground nutmeg
1/4 teaspoon salt
a little oil
1/4 cup grated parmesan
1. Heat oven to 375 degrees.
2. Cook pasta according to package directions; drain.
3. While pasta cooks, combine ricotta, escarole, onion, garlic, squash, nutmeg, salt and pepper to taste. Add drained pasta to ricotta mixture.
4. Coat a 9- or 10-inch baking pan with oil and place mixture in pan. Top with parmesan and bake for 20 minutes. Turn oven to broil and cook for 1 to 3 minutes until top is bubbly and brown. Serve immediately.