Jamie drizzling honey on top of a fig tart

Enter the email address associated with your account, and we’ll email you a link to reset your password.

Password Strength

Must contain at least

*Enter your email to receive news and exclusive offers from Jamie Oliver Limited about Jamie's businesses, including books, TV shows, restaurants, products, commercial partners and campaigning activities. By signing up, you agree to our Terms of Use . Learn how we collect, use and share your data in our Privacy Policy .

0
Squash and ricotta pasta bake

Squash and ricotta pasta bake

An indulgent veggie pasta treat

Squash and ricotta pasta bake

1 hr 20 mins

Super easy

serves 4

About the recipe

This creamy butternut squash pasta bake is really simple to whip up and full of flavour.


nutrition per serving

793

Calories


23.7g

Fat


9.2g

Saturates


22.4g

Sugars


2.47g

Salt


31.6g

Protein


121.7g

Carbs


10.1g

Fibre


of an adult’s reference intake


Ingredients

1 butternut squash, peeled, deseeded and chopped into 2.5cm pieces

olive oil

2 cloves garlic, peeled and finely sliced

1 bunch fresh basil, leaves picked, stalks finely chopped

2 x 400g tins of chopped tomatoes

sea salt

500 g dried penne

freshly ground black pepper

3 tablespoons ricotta cheese

750ml organic vegetable stock

150 g mozzarella ball

1 handful Parmesan cheese, freshly grated

2 sprigs fresh sage, leaves picked

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Pop it into the preheated oven and bake for 15 minutes or until golden and bubbling. Serve with a crisp green salad.
  7. Tip: If you're a chilli freak like me, try adding a chopped fresh chilli to your tomato sauce.

Tags

Recipes you may like

related features