After a demanding day of training or a difficult race, make sure you reap all of the benefits of your hard work by recovering with a balanced meal, featuring carbohydrates, protein, fat and—most importantly—delicious flavors.
Butternut Squash Rigatoni Bake
Rich in vitamins A and C, the butternut squash in this pasta dish is a major immunity booster.
1 butternut squash, peeled and cubed
1 shallot, diced
2 T olive oil
2 tsp fresh thyme, finely chopped
1 tsp salt
½ tsp pepper
1 cup fresh ricotta cheese
4 oz fresh mozzarella cheese
½ cup grated Parmesan cheese
¼ cup whole-wheat panko breadcrumbs
6 pieces turkey bacon
12 ounces rigatoni pasta
Heat oven to 425 degrees. Toss the squash, shallot, oil, thyme, salt and pepper on a baking sheet and roast until golden (20–25 min), tossing once partway through. Boil a large pot of salted water and cook pasta to al dente, according to package instructions. Cook the turkey bacon in the microwave until nearly crispy. In a food processor, combine the butternut squash, ricotta, mozzarella and ¼ cup Parmesan until smooth. When the pasta is done cooking, drain the water, place back in the pot and immediately stir in the butternut squash sauce. Crumble the turkey bacon into the pasta. Prepare a 13×9-inch baking dish with non-stick spray. Spread the pasta into the dish, and sprinkle the remaining ¼ cup Parmesan cheese and breadcrumbs over the top and drizzle lightly with olive oil. Bake for 25–30 minutes, until golden and bubbling.