BUTTERNUT AND CHARD PASTA BAKE

Butternut and Chard Pasta Bake image

Provided by @MakeItYours

Number Of Ingredients 13

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

Steps:

Preheat oven to 375°. Cook pasta according to package directions for al dente; drain. Meanwhile, place the 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, Swiss chard, shallots and remaining 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, about 2-3. Stir in parsley, garlic powder and remaining salt. Sprinkle over pasta mixture., Bake, uncovered, until set and topping is golden brown, about 30-35 minutes.