Squash & ricotta pasta bake

A simple and delicious supper time treat.

Nutritional Information (amount per serving)

Calories
678kcal

Carbs
89.8g

Sugar
18.3g

Fat
22.2g

Saturates
7.3g

Protein
26.5g

Serves 4

Ingredients

olive oil
2 cloves garlic, peeled and finely sliced
1 bunch fresh basil, leaves picked, stalks finely chopped
2 x 400 g good-quality tinned plum tomatoes
1 butternut squash, peeled, deseeded and chopped into 2.5cm pieces
1 litre organic vegetable stock
sea salt
freshly ground black pepper
3 tablespoons ricotta cheese
500 g dried penne
1 handful Parmesan cheese, freshly grated
150 g mozzarella ball
2 sprigs fresh sage, leaves picked

Method

Preheat your oven to 200°C/400°F/gas 6. 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 chopped squash and simmer for 30 minutes.

Check if the squash is cooked by inserting a knife into a piece of squash, if it is not quite ready simmer for a further 10 minutes. Tear up the basil leaves and sprinkle into the pan with some salt and pepper. Stir in the ricotta and the stock.

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.

Rub a 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.