Servings: 6

Weight Watcher Smart Points: 29

Preparation Time: 0 Minutes

Cooking Time: 0 Minutes

Ready In: 45 Minutes


  • 1 3 pound butternut squash, peeled and seeded
  • ½ cup fontina, coarsely grated
  • 2 cups heavy cream
  • 1 tablespoon olive oil
  • ½ cup grated Pecorino Romano
  • 1 pound conchiglie rigate (medium shells)
  • 1/4 cup ricotta
  • ½ teaspoon salt
  • ½ pound shredded fresh mozzarella
  • 1 teaspoon sugar
  • 2 teaspoons chopped thyme leaves


  1. Heat the oven to 400°F
  2. Cut the squash into large (3-inch) chunks, and toss together in a large mixing bowl with the olive oil, salt, and sugar
  3. Arrange the squash in one even layer on a parchment or foil-lined baking sheet
  4. Roast in the oven until tender and beginning to caramelize, 20-30 minutes.Bring a large pot of salted water to a boil
  5. Cook the pasta for exactly 5 minutes, drain and rinse with cool water
  6. Set aside in the colander.Add half the roasted squash and the cream to a small food processor or blender, and puree until smooth
  7. Roughly chop the remaining squash.Carefully pour the squash-cream mixture into the mixing bowl
  8. Add the cheeses, ½ teaspoon salt, and the thyme, and stir to combine
  9. Fold in the pasta and the chopped squash.Raise the oven temperature to 500°F.Spread the pasta evenly in a casserole or baking dish
  10. Bake uncovered for 7 to 10 minutes, until the top is browned and the bottom layer of pasta is just tender.

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