Squash & ricotta pasta bake

Squash and ricotta pasta bake

Serves 4

  • 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

Preheat your oven to 200°C/400°F/gas 6. Place the squash on a baking tray, drizzle with olive oil and pop in the hot oven for around 15 minutes, or until tender.



Pour a couple of lugs of olive oil into a large frying pan, add the garlic and basil stalks and fry for a couple of minutes. Add your tomatoes to the pan, breaking them up with a wooden spoon and bring to the boil. Drop in the roasted squash, bring to the boil, then simmer for 10 minutes.



Meanwhile, bring a large pot of salted water to the boil, add the penne and cook for a couple of minutes less than it says on the packet. Drain, then toss with the sauce.



Tear up the basil leaves and sprinkle into the pan with some salt and pepper. Stir in the ricotta and the stock, then bring back to the boil.



Rub a large baking tray, ovenproof pan or earthenware dish with olive oil and spoon in all the pasta and sauce. Tear over the ball of mozzarella and top with the Parmesan. Rub the sage leaves with a little olive oil and put on top.



Pop it into the preheated oven and bake for 15 minutes or until golden and bubbling. Serve with a crisp green salad.



Tip: If you're a chilli freak like me, try adding a chopped fresh chilli to your tomato sauce.

Nutritional Information

Squash & ricotta pasta bake

An indulgent veggie pasta treat

More Mains recipes >
0 foodies cooked this
This creamy butternut squash pasta bake is really simple to whip up and full of flavour
Serves 4
1h 20m
Super easy
Method

A simple and delicious supper time treat.

Preheat your oven to 200°C/400°F/gas 6. Place the squash on a baking tray, drizzle with olive oil and pop in the hot oven for around 15 minutes, or until tender.

Pour a couple of lugs of olive oil into a large frying pan, add the garlic and basil stalks and fry for a couple of minutes. Add your tomatoes to the pan, breaking them up with a wooden spoon and bring to the boil. Drop in the roasted squash, bring to the boil, then simmer for 10 minutes.

Meanwhile, bring a large pot of salted water to the boil, add the penne and cook for a couple of minutes less than it says on the packet. Drain, then toss with the sauce.

Tear up the basil leaves and sprinkle into the pan with some salt and pepper. Stir in the ricotta and the stock, then bring back to the boil.

Rub a large baking tray, ovenproof pan or earthenware dish with olive oil and spoon in all the pasta and sauce. Tear over the ball of mozzarella and top with the Parmesan. Rub the sage leaves with a little olive oil and put on top.

Pop it into the preheated oven and bake for 15 minutes or until golden and bubbling. Serve with a crisp green salad.

Tip: If you're a chilli freak like me, try adding a chopped fresh chilli to your tomato sauce.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:
  • Calories 450 23%
  • Carbs 80.4g 31%
  • Sugar 14.2g 16%
  • Fat 13g 19%
  • Saturates 5.1g 26%
  • Protein 20.3g 45%
Of an adult's reference intake

BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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