Baked Pasta With Butternut Squash And Ricotta Recipes

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SQUASH AND RICOTTA PASTA BAKE



Squash and ricotta pasta bake image

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

Provided by Jamie Oliver

Categories     Lunch & dinner recipes     Bonfire night recipes     Italian     Pasta bake     Lunch & dinner recipes     Mains     Pasta & risotto

Time 1h20m

Yield 4

Number Of Ingredients 13

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

Steps:

  • 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.

Nutrition Facts : Calories 793 calories, Fat 23.7 g fat, SaturatedFat 9.2 g saturated fat, Protein 31.6 g protein, Carbohydrate 121.7 g carbohydrate, Sugar 22.4 g sugar, Sodium 2.47 g salt, Fiber 10.1 g fibre

BAKED PASTA WITH BUTTERNUT SQUASH AND RICOTTA



Baked Pasta With Butternut Squash and Ricotta image

This pasta casserole is a hearty yet elegant combination of whole wheat penne, rich butternut squash, toasted walnuts, ricotta and Parmesan cheese. From weightwatchers.com - 5 Points

Provided by KelBel

Categories     One Dish Meal

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 12

20 ounces butternut squash, fresh, peeled and cubed
1/8 teaspoon table salt
12 ounces whole wheat penne
1 1/4 cups skim milk
2 tablespoons all-purpose flour
2 teaspoons garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon fresh thyme, chopped, divided
1/2 cup part-skim ricotta cheese
1/3 cup parmesan cheese, grated
1/4 cup walnuts, chopped & toasted

Steps:

  • Preheat oven to 375ºF. Coat a baking sheet with cooking spray. Coat a 2 1/2- to 3-quart baking dish with cooking spray.
  • Place squash on prepared baking sheet; roast until tender, about 20 to 30 minutes. Place in a large bowl and mash.
  • Meanwhile, bring a large pot of salted water to a boil. After squash has been roasting for about 10 minutes, cook pasta according to package directions; drain and return to pot.
  • In a medium saucepan, whisk together milk, flour, garlic, salt and pepper. Bring to a boil over medium-high heat, whisking frequently; reduce heat to low and simmer, stirring often, until thickened, about 2 minutes. Remove from heat; stir in mashed squash and 2 1/2 teaspoons of thyme. Add sauce to pasta; toss to mix and coat.
  • Transfer pasta mixture to prepared baking dish; dot with spoonfuls of ricotta and then sprinkle with Parmesan and walnuts. Bake until top is lightly browned in a few spots, about 15 to 20 minutes; remove from oven and sprinkle with remaining 1/2 teaspoon of thyme.

Nutrition Facts : Calories 268.1, Fat 5.6, SaturatedFat 1.9, Cholesterol 9.2, Sodium 293.8, Carbohydrate 45.8, Fiber 5.3, Sugar 1.8, Protein 12.7

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