Jamie Oliver Squash And Ricotta Pasta Bake

There’s something about roasted squash and bubbling cheese that just feels like home. I made this for the first time on one of those grey Sundays where you stay in socks all day, the laundry never quite gets folded, and you start cooking just to warm up the house a bit.

By the time it hit the oven, the kitchen smelled like garlic, sage, and tomatoes — and by the time it came out, I was already halfway through my glass of red, nibbling bits of mozzarella off the chopping board like a gremlin. This pasta bake is simple but lush, earthy but light, and it makes enough to feed friends or guarantee the best leftover lunch you’ll eat all week.

Why You’ll Love It

• Cozy and comforting without being heavy — ricotta keeps things creamy but not gloopy
• Leftovers reheat like a dream — honestly might taste better the next day
• A sneaky way to get more veg in — squash is the sweet hero of the show
• You can prep it ahead and bake later — handy for busy evenings
• A full-on cheesy top layer, no dry pasta crimes here
• Bonus: the sage crisps on top like little flavour bombs

Ingredients

• 1 butternut squash, peeled and chopped into 2.5cm-ish chunks
• Olive oil
• 2 cloves garlic, finely sliced
• 1 bunch fresh basil — leaves picked, stalks finely chopped
• 2 x 400g tins chopped tomatoes
• 500g dried penne
• 3 tbsp ricotta cheese
• 750ml vegetable stock
• 150g mozzarella (ball)
• 1 handful freshly grated Parmesan
• 2 sprigs fresh sage, leaves picked

How to Make It

Roast the squash until it’s sweet and golden:

Preheat the oven to 200°C (that’s gas 6 for the old-school folks). Toss your squash with olive oil, spread on a baking tray, and roast for about 15 mins until tender and starting to caramelise at the edges. Don’t rush this — that golden bit is flavour.

Make a quick herby tomato base:

In a large pan, heat a glug of olive oil and gently fry the garlic and chopped basil stalks for a couple of minutes. Add in the chopped tomatoes, crush them a bit with the back of your spoon, and bring to a simmer.

Squash meets sauce:

Tip in your roasted squash, stir through, and let it all bubble away together for about 10 minutes. The squash will break down slightly — you want that creamy mash-meets-chunk vibe.

Cook your pasta just under:

While that simmers, cook your penne in salted boiling water — but pull it off the heat about 2 minutes before it’s done. Drain it, then toss it into the sauce.

Ricotta, basil and a bit of stocky magic:

Stir in the ricotta, the torn basil leaves, and the veggie stock. Season with salt and pepper, then bring everything back to a gentle boil. It’ll look a bit soupy. That’s good — the pasta’s still thirsty.

Assemble the bake:

Oil a big baking dish and pour everything in. Tear over your mozzarella, sprinkle the Parmesan, and rub those sage leaves with a little olive oil before placing them on top like edible confetti.

Bake until bubbling and golden:

Pop the dish into your preheated oven and bake for 15 minutes. You’ll know it’s ready when the top is browned and bubbling and smells like you want to press your face into it (don’t — wait five minutes at least).

Common Mistakes and How to Dodge Them

Why’s my pasta overcooked?
You probably boiled it fully before baking — undercook it by 2–3 minutes so it finishes in the sauce.

The squash is mush!
It’s meant to be a little soft, but not puree. If your chunks are too small, they’ll vanish into the sauce. Go for a decent 2–3cm chop.

My bake came out dry.
Too little sauce or pasta that sucked up everything. Keep the sauce a little loose and don’t skimp on the stock.

The top didn’t crisp.
Make sure your oven’s hot enough. Also — scatter that Parmesan like you mean it.

Storage and Reheating

Fridge: Keeps well for 3–4 days in an airtight container.
Freezer: Absolutely. Freeze portions once cooled, then defrost and reheat in the oven or microwave.
Microwave: Splash of water + covered bowl = decent results.
Oven: Reheat covered at 180°C until warmed through, then uncover for a crispy top.

Frequently Asked Questions

Can I use frozen squash?
Yep, just roast it a little longer and drain off any extra water before adding to the sauce.

Can I make it vegan?
Totally — swap ricotta and mozzarella for plant-based versions, or use creamy oat fraiche and more nutritional yeast.

What pasta works best?
Penne holds sauce nicely, but rigatoni or fusilli are fab too. Anything with nooks and crannies.

Can I add chilli?
Please do! A chopped fresh chilli in the tomato stage adds a lovely warmth.

Nutrition Facts (Per Serving):

• Calories: ~600
• Fat: 22g
• Carbs: 75g
• Protein: 20g
• Sodium: Moderate
• Sugar: 10g