Butternut squash and ricotta pasta bake

Based on this recipe by Jamie Oliver.

  • Prep time: 2 hours
  • Cook time: 30 minutes
  • Yield: 4 people

Ingredients

  • 1 butternut squash
  • 4 cloves of garlic, finely sliced
  • 1 bunch of fresh basil
  • 400g tin of chopped tomatoes
  • 500g dried penne
  • 3 tablespoons ricotta cheese
  • 750ml vegetable stock
  • 150g mozzarella
  • Parmesan cheese, grated to serve
  • 2 sprigs fresh sage leaves
  • a pinch of chilli flakes

Steps

    Roast the squash

    • Preheat the oven to 200°C
    • Quarter the squash, remove the seeds, oil and roast on a baking tray for 30-45 minutes (until tender).
    • Once cool, remove the skin and scoop the flesh into small balls.

    Pasta bake

    • Fry the garlic, chilli flakes and basil stalks for a couple of minutes.
    • Add the chopped tomatoes, and bring to the boil.
    • Add the squash, and simmer for 10 minutes.
    • Meanwhile, cook the pasta to 2-3 minutes less than the instructions, drain and add to the sauce.
    • Tear and add the basil leaves, and season with salt & pepper.
    • Pour into an oiled dish, and tear the mozarella over the top. Sprinkle torn sage leaves over this.
    • Cook for 15 minutes, & serve with parmesan & salad.