Butternut And Chard Pasta Bake

• 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 (Japanese) bread crumbs
• 1/3 cup coarsely chopped fresh parsley
• 1/4 teaspoon garlic powder

1. Preheat oven to 375u0b0. 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.
2. 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.
3. Bake, uncovered, until set and topping is golden brown, about 30-35 minutes.

pasta, ricotta cheese, eggs, butternut squash, thyme, salt, ground nutmeg, shallots, swiss chard, olive oil, bread crumbs, fresh parsley, garlic

Taken from www.tasteofhome.com/recipes/butternut-and-chard-pasta-bake/ (may not work)