Butternut Squash Ricotta Casserole
INGREDIENTS
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For the casserole:
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1 medium butternut squash, chopped into a large dice
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1 medium onion, chopped into a large dice
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1 tablespoon olive oil
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Salt and pepper
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3 cups No Yolks® extrabroad noodles
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1 cup ricotta cheese
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For the béchamel sauce:
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1 tablespoon butter
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1 clove garlic, chopped
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1/4 teaspoon dried mustard
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1/4 teaspoon paprika
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1/4 teaspoon salt
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1/8 teaspoon pepper
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1 tablespoon flour
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2 cups whole milk
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1/2 cup shredded parmesan cheese, plus more for garnish
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