This easy and delicious squash and ricotta pasta bake by Jamie Oliver is the perfect comfort meal. With creamy ricotta, roasted squash, and melted mozzarella, it’s a quick and hearty dish that can be made with simple, everyday ingredients. Ideal for a cozy family dinner, it’s both nutritious and satisfying.
Ingredients Needed
- 1 butternut squash, peeled, deseeded, and chopped into 2.5cm (1 inch) pieces
- Olive oil
- 2 cloves garlic, peeled and finely sliced
- 1 bunch fresh basil, leaves picked, stalks finely chopped
- 2 x 400g (2 x 14oz) tins of chopped tomatoes
- Sea salt
- 500g (1lb 2oz) dried penne
- Freshly ground black pepper
- 3 tablespoons ricotta cheese
- 750ml (3 cups) organic vegetable stock
- 150g (5oz) mozzarella ball
- 1 handful Parmesan cheese, freshly grated
- 2 sprigs of fresh sage, leaves picked
How To Make Squash And Ricotta Pasta Bake
- Roast the Squash: Preheat your oven to 200°C/400°F/gas 6. Place the chopped squash on a baking tray, drizzle with olive oil, and roast for about 15 minutes, or until tender.
- Prepare the Tomato Sauce: In a large frying pan, pour in a couple of lugs of olive oil. Add the garlic and basil stalks, frying for 2 minutes. Add the chopped tomatoes, breaking them up with a wooden spoon, and bring to a boil. Stir in the roasted squash and let it simmer for 10 minutes.
- Cook the Pasta: Meanwhile, bring a large pot of salted water to the boil. Add the penne and cook for 2 minutes less than the packet instructions. Drain, then toss with the sauce.
- Combine the Ingredients: Tear up the basil leaves and stir them into the pan with some salt and pepper. Stir in the ricotta cheese and vegetable stock, then bring the sauce back to a boil.
- Assemble the Bake: Grease a large baking tray or ovenproof dish with olive oil. Spoon in all the pasta and sauce, then tear over the mozzarella ball and sprinkle with Parmesan. Rub the sage leaves with a little olive oil and scatter them on top.
- Bake and Serve: Bake for 15 minutes, or until golden and bubbling. Serve with a crisp green salad for a complete meal.
Recipe Tips
- Roast the squash well: Make sure the squash pieces are tender and slightly caramelized before adding them to the sauce. This brings out their natural sweetness.
- Cook pasta al dente: Be sure to cook the penne for 2 minutes less than the package suggests. This helps it absorb the sauce better and prevents it from becoming too soft when baked.
- Use full-fat ricotta: For the creamiest texture, choose full-fat ricotta cheese. It adds richness to the sauce and a lovely creaminess to the dish.
- Let it rest after baking: Allow the pasta bake to rest for a few minutes after taking it out of the oven. This helps the flavors set and makes it easier to serve.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover pasta bake cool to room temperature. Then, store it in an airtight container in the fridge for up to 3 days.
- Freeze: To freeze, allow the dish to cool completely, then place it in an airtight container or freezer-safe bag. It can be frozen for up to 3 months. To thaw, let it sit in the fridge overnight before reheating.
- Reheat: Preheat your oven to 180°C/350°F. Cover the pasta bake with foil and heat for about 15-20 minutes until warmed through. Remove the foil for the last 5 minutes to crisp the top.
Nutrition Facts
Serving Size: 1 serving (1/ 4 of the recipe)
- Calories: 793
- Total Fat: 23.7g
- Saturated Fat: 9.2g
- Total Carbohydrate: 121.7g
- Dietary Fiber: 10.1g
- Sugars: 22.4g
- Protein: 31.6g
Try More Jamie Oliver Recipes:
- Jamie Oliver Grilled Tuna With Tomato Pasta
- Jamie Oliver Gluten-free Pasta Dough
- Jamie Oliver Pasta Con Le Sarde
- Jamie Oliver Winter Squash Pasta Recipe
Jamie Oliver Squash And Ricotta Pasta Bake
Description
This easy and delicious squash and ricotta pasta bake by Jamie Oliver is the perfect comfort meal. With creamy ricotta, roasted squash, and melted mozzarella, it’s a quick and hearty dish that can be made with simple, everyday ingredients. Ideal for a cozy family dinner, it’s both nutritious and satisfying.
Ingredients
Instructions
- Roast the Squash: Preheat your oven to 200°C/400°F/gas 6. Place the chopped squash on a baking tray, drizzle with olive oil, and roast for about 15 minutes, or until tender.
- Prepare the Tomato Sauce: In a large frying pan, pour in a couple of lugs of olive oil. Add the garlic and basil stalks, frying for 2 minutes. Add the chopped tomatoes, breaking them up with a wooden spoon, and bring to a boil. Stir in the roasted squash and let it simmer for 10 minutes.
- Cook the Pasta: Meanwhile, bring a large pot of salted water to the boil. Add the penne and cook for 2 minutes less than the packet instructions. Drain, then toss with the sauce.
- Combine the Ingredients: Tear up the basil leaves and stir them into the pan with some salt and pepper. Stir in the ricotta cheese and vegetable stock, then bring the sauce back to a boil.
- Assemble the Bake: Grease a large baking tray or ovenproof dish with olive oil. Spoon in all the pasta and sauce, then tear over the mozzarella ball and sprinkle with Parmesan. Rub the sage leaves with a little olive oil and scatter them on top.
- Bake and Serve: Bake for 15 minutes or until golden and bubbling. Serve with a crisp green salad for a complete meal.
Notes
- Roast the squash well: Make sure the squash pieces are tender and slightly caramelized before adding them to the sauce. This brings out their natural sweetness.
- Cook pasta al dente: Be sure to cook the penne for 2 minutes less than the package suggests. This helps it absorb the sauce better and prevents it from becoming too soft when baked.
- Use full-fat ricotta: For the creamiest texture, choose full-fat ricotta cheese. It adds richness to the sauce and a lovely creaminess to the dish.
- Let it rest after baking: Allow the pasta bake to rest for a few minutes after taking it out of the oven. This helps the flavors set and makes it easier to serve.
Jamie Oliver Squash And Ricotta Pasta Bake