Our Cookbook

Italian

Butternut squash and ricotta pasta bake

  • Yield4 people
  • Prep2h
  • Cook30m
  • Effortweekend

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

Method

Roast the squash

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

Pasta bake

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