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

BUTTERNUT SQUASH STUFFED PASTA BAKE RECIPE BY TASTY



Butternut Squash Stuffed Pasta Bake Recipe by Tasty image

Here's what you need: olive oil, butternut squash, salt, garlic, ground turkey, italian seasoning, red pepper flakes, black pepper, spinach, salt, ricotta cheese, egg, parmesan cheese, salt, pepper, butter, flour, milk, salt, pepper

Provided by Hitomi Aihara

Categories     Dinner

Yield 6 servings

Number Of Ingredients 20

1 tablespoon olive oil
2 cups butternut squash, diced
1 teaspoon salt
3 cloves garlic, minced
1 lb ground turkey
2 teaspoons italian seasoning
1 teaspoon red pepper flakes
1 teaspoon black pepper
2 cups spinach
1 teaspoon salt
15 oz ricotta cheese
1 egg
¼ cup parmesan cheese
salt, to taste
pepper, to taste
2 tablespoons butter
2 tablespoons flour
1 cup milk
1 pinch salt
1 pinch pepper

Steps:

  • Heat olive oil in a large pan.
  • Add the butternut squash and salt, and sauté for a few minutes.
  • Then add garlic, turkey, Italian seasoning, pepper flakes, and black pepper, and stir until meat is fully cooked.
  • Add in spinach and salt until the spinach is wilted.
  • In a large bowl, add ricotta, egg, cheese, and a pinch of salt and pepper. Mix well.
  • Add the cooked squash mixture into the bowl. Mix until evenly blended.
  • Cook a box of jumbo shell pasta al dente. Set aside in a bowl covered in olive oil to prevent sticking.
  • Heat butter in a medium pan. Once melted, add in flour.
  • Cook the flour until it turns light brown.
  • Add milk to the pan and stir continuously until the sauce thickens.
  • Add a pinch of salt and pepper.
  • In a casserole dish, sheet the sauce on the bottom.
  • Stuff each jumbo shell pasta with the stuffing and place on top of the sauce.
  • Bake at 400°F (200°C) covered for 30 minutes.
  • Sprinkle parmesan cheese and bake again for 5 minutes until the cheese melts.
  • Garnish with parsley.
  • Enjoy!

Nutrition Facts : Calories 380 calories, Carbohydrate 15 grams, Fat 23 grams, Fiber 1 gram, Protein 26 grams, Sugar 3 grams

ROASTED BUTTERNUT SQUASH AND RICOTTA STUFFED PASTA



Roasted Butternut Squash and Ricotta Stuffed Pasta image

A very hearty meal that looks a lot harder to make then it actually is. Perfect to serve at a dinner party because most of the components can be mixed up beforehand leaving you lots of time to get ready. Great for picky eaters (as long as you don't mention the squash!)

Provided by Canadian Girl 029

Categories     Pasta Shells

Time 2h15m

Yield 30 shells, 4 serving(s)

Number Of Ingredients 12

1 butternut squash
butter
salt
pepper
1 (12 ounce) package jumbo pasta shells
500 g ricotta cheese
1/2 cup parmesan cheese
4 tablespoons pesto sauce
2 eggs
2 tablespoons water
nutmeg
400 ml tomato sauce

Steps:

  • Both the Ricotta and Butternut filling can be made beforehand and frozen, cutting down on prep time.
  • Preheat the oven to 400 degrees Fahrenheit.
  • Line a large baking sheet with aluminium foil and coat with cooking spray.
  • With a strong knife remove the stem from the squash.
  • Slice the squash in half end-to-end and remove and discard the pulp and seeds.
  • Cut each portion in half creating four pieces which are about the same size.
  • Place the squash wedges on the baking sheet with the cut side up.
  • Coat each piece of squash with butter and salt and pepper to taste.
  • Cover the wedges with aluminum foil and cook in the oven for 45 minutes.
  • Remove the wedges from the oven and let cool for 5 minutes.
  • Remove the flesh from the skin and mash in a medium bowl adding a pinch of nutmeg.
  • In a large bowl combine the ricotta, 2 eggs, 2 tablespoons of your pesto,1/4 cup of your parmesan, salt and pepper to taste as well as a little bit of nutmeg.
  • Preheat oven to 375 degrees Fahrenheit.
  • Bring a large pot of salted water to boil and add pasta shells cooking for 8 minutes (until al-dente).
  • Drain pasta and cool in cold water, drain again of all water.
  • In a 9x13 inch casserole dish pour tomato sauce and water adding the 2 tablespoons of remaining pesto.
  • Divide and stuff the mashed squash into the bottom part of the pasta shells.
  • Top the squash with the ricotta mixture, stuffing the pasta shells as full as you can.
  • Set the stuffed pasta shells stuffed side up on top of the tomato sauce.
  • Sprinkle the shells with the remaining parmesan cheese.
  • Cover with aluminum foil and bake in the oven for 30 minutes.
  • Remove foil and bake for 10-15 minutes more, or until the pasta is golden on top.

Nutrition Facts : Calories 776.5, Fat 23.9, SaturatedFat 13.6, Cholesterol 167.8, Sodium 883.3, Carbohydrate 107, Fiber 9.9, Sugar 13.4, Protein 37.4

BAKED PASTA WITH BUTTERNUT SQUASH AND RICOTTA



Baked Pasta with Butternut Squash and Ricotta image

Provided by My Food and Family

Categories     Recipes

Time 1h25m

Number Of Ingredients 11

20 oz butternut squash, fresh, peeled and cubed*
12 oz uncooked whole-wheat penne pasta
1 1/4 cups fat-free skim milk
2 Tbsp white all-purpose flour
2 tsp minced garlic
1/2 tsp table salt
1/4 tsp black pepper
1 Tbsp thyme, fresh, chopped, divided
1/2 cup part-skim ricotta cheese
1/3 cup grated parmesan cheese, parmigiano-reggiano recommended
1/4 cup chopped walnuts, toasted

Steps:

  • Preheat oven to 375°F. Coat a baking sheet with cooking spray. Coat a 2 1/2 to 3 quart baking dish with 2 sprays of cooking spray. Place squash on prepared baking sheet; roast until tender, about 20-30 minutes. Place in a large bowl and mash. Meanwhile, bring a large pot of salted water to a boil. 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, whisk 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 tsp. 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 brown in a few spots, about 15-20 minutes; remove from heat and sprinkle with remaining 1/2 tsp. thyme.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

SQUASH, RICOTTA & SAGE PASTA BAKE



Squash, ricotta & sage pasta bake image

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

1 squash , weighing about 1kg, chopped into chunks
2 tbsp olive oil
200ml tub crème fraîche
50g parmesan , finely grated
250g tub ricotta
small bunch of sage leaves, half chopped, half left whole
12 sheets fresh lasagne

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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