adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Squash and ricotta pasta bake
Squash and ricotta pasta bake
0 Likes
Total Time:
1 hour 20 minutes
Easy and flavorful creamy butternut squash pasta bake.
Ingredients:
  • 1 butternut squash peeled, deseeded and chopped into 2.5cm pieces
  • olive oil
  • 2 cloves of garlic peeled and finely sliced
  • 1 bunch of fresh basil leaves picked, stalks finely chopped
  • 1 x 400 g tins of chopped tomatoes
  • sea salt
  • 500 g dried penne
  • freshly ground black pepper
  • 3 tablespoons ricotta cheese
  • 750 ml organic vegetable stock
  • 150 g mozzarella ball
  • 1 handful Parmesan cheese freshly grated
  • 2 sprigs fresh sage leaves picked
Instructions:
  • - Preheat your oven to 200°C/400°F/gas 6. Drizzle olive oil over squash on a baking tray and roast for about 15 minutes until tender. - Heat olive oil in a large frying pan, sauté garlic and basil stalks for a couple of minutes. Add tomatoes, break them up, and bring to a boil. Mix in the roasted squash, simmer for 10 minutes. - Boil salted water, cook penne for slightly less time than packet instructions. Drain and combine with sauce. Tear basil leaves, season with salt and pepper. Stir in ricotta and stock, bring to a boil. - Grease a baking dish with olive oil, transfer pasta and sauce. Tear mozzarella and sprinkle Parmesan on top. Rub sage leaves with olive oil, place on top. Bake for 15 minutes until golden and bubbly. - Serve with a crisp green salad. For a spicy kick, try adding chopped fresh chili to the tomato sauce.

Similar Recipes