SQUASH AND RICOTTA PASTA BAKE
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
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
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
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
SQUASH, RICOTTA & SAGE PASTA BAKE
An impressive but simple veggie main course - perfect with a green salad on the side
Provided by Barney Desmazery
Categories Dinner, Main course
Time 1h20m
Number Of Ingredients 7
Steps:
- Heat the oven to 220C/fan 200C/gas 7. Toss the squash together with the olive oil in a roasting tin. Roast the squash for 30 mins until soft and golden. While the squash is roasting, mix the crème fraîche with half the Parmesan, then set aside.
- When squash is ready, leave to cool slightly, then peel the skin away from the flesh. In a separate bowl, beat the ricotta with the chopped sage and remaining Parmesan and fold through the squash with some seasoning, trying not to break it up too much.
- Assemble the bake by spreading a little of the crème fraîche mix over a gratin dish. Then lay some of the lasagne sheets over and splodge some of the ricotta and squash mix over the pasta with more crème fraîche. Use all the ricotta mix to fill the bake, but make sure you keep some crème fraîche for the top. Finally, spread the crème fraîche over the top layer of lasagne, then scatter with the whole sage leaves. The bake can now be frozen; defrost thoroughly before cooking. Bake for 25 mins until bubbling and golden, then serve cut into squares.
Nutrition Facts : Calories 445 calories, Fat 26 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 8 grams sugar, Protein 15 grams protein, Sodium 0.36 milligram of sodium
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BUTTERNUT SQUASH AND RICOTTA PASTA BAKE - DIYS.COM
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5/5 (3)Total Time 1 hr 10 minsServings 1Calories 600 per serving
- Preheat the oven to 400°F. Peel, de-seed and dice the butternut squash and spread it out in a roasting tray. Drizzle with olive oil and roast for about half an hour until tender.
- Peel and finely chop the onion, peel and crush the garlic, finely chop the chilli (I left the seeds in for a bit of heat but you can remove them if you prefer) and finely chop the basil stalks (set the leaves aside for now).
- Heat a drizzle of olive oil in a large pan and add the onion; cook gently for about five minutes until softened. Add the garlic, chilli, basil stalks and tomato paste and continue to cook for a couple more minutes.
- Add the canned tomatoes, sugar, dried oregano and vegetable stock. Return the pan to the heat and bring up to a simmer, leave to simmer gently for about 15 minutes until reduced slightly then stir in the ricotta, basil leaves and plenty of salt and pepper.
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