Squash Ricotta Sage Pasta Bake 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

SPAGHETTI SQUASH CASSEROLE BAKE



Spaghetti Squash Casserole Bake image

Don't be fooled by this recipe-it only looks complicated. long ago, one of our daughters passed it on along with squash from her first garden.-Glenafa Vrchota, Mason City, Iowa

Provided by Taste of Home

Categories     Side Dishes

Time 1h25m

Yield 6 servings.

Number Of Ingredients 15

1 medium spaghetti squash (about 8 inches)
1 tablespoon butter
1/2 pound sliced fresh mushrooms
1 large onion, chopped
2 garlic cloves, minced
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon pepper
2 medium tomatoes, chopped
1 cup dry bread crumbs
1 cup ricotta cheese
1/4 cup minced fresh parsley
1/4 cup grated Parmesan cheese

Steps:

  • Cut the squash in half lengthwise and scoop out the seeds. Place squash, cut side down, in a baking dish. Add 1/2 in. water and cover tightly with foil. Bake at 375° until squash can be easily pierced with a fork, 20-30 minutes., Meanwhile, melt butter in a large skillet. Add the mushrooms, onion, garlic, basil, oregano, salt, thyme and pepper; saute until onion is tender. Add tomatoes; cook until most of the liquid has evaporated. Set aside., Scoop out the flesh of squash, separating strands with a fork. Combine the flesh, tomato mixture, bread crumbs, ricotta cheese and parsley. , Transfer to a greased 2-qt. baking dish. Sprinkle with Parmesan cheese. Bake, uncovered, at 375° until heated through and top is golden brown, about 40 minutes.

Nutrition Facts : Calories 263 calories, Fat 9g fat (5g saturated fat), Cholesterol 24mg cholesterol, Sodium 528mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 5g fiber), Protein 12g protein.

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

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

ROASTED SQUASH WITH PANCETTA AND SAGE



Roasted Squash With Pancetta and Sage image

Provided by David Tanis

Categories     side dish

Time 40m

Yield 8 to 10 servings

Number Of Ingredients 7

3 pounds peeled butternut, kabocha or Hubbard squash
Salt
Pepper
3 tablespoons olive oil
4 ounces thinly sliced pancetta, cut crosswise in small strips
4 garlic cloves, finely chopped
12 sage leaves, roughly chopped

Steps:

  • Heat oven to 375 degrees. Cut the squash into 1/2-inch cubes and put them in a large bowl. Season generously with salt and pepper, then drizzle with 2 tablespoons olive oil and toss to coat.
  • Spread the squash on a baking sheet in one layer and roast for about 20 minutes or until lightly browned and cooked through. (You may need to turn the pan several times for even browning.) Remove, and cool to room temperature on the baking sheet.
  • Heat 1 tablespoon olive oil in a skillet over medium heat. Add the pancetta and cook until barely crisp, about 2 minutes. Turn off the heat and stir in the garlic and sage. Spoon the pancetta, garlic and sage evenly over the squash.
  • With a spatula, carefully pile the squash into an oven-proof serving dish. If not serving immediately, keep at room temperature for 2 to 3 hours; or cover and refrigerate, then bring to room temperature, before reheating in a 400-degree oven for 10 minutes.

Nutrition Facts : @context http, Calories 144, UnsaturatedFat 6 grams, Carbohydrate 16 grams, Fat 9 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 359 milligrams, Sugar 0 grams, TransFat 0 grams

SQUASH, SAGE, AND RICOTTA CANNELLONI



Squash, Sage, and Ricotta Cannelloni image

Delicious and convenient, this baked-pasta dish is an irresistible all-in-one dinner.

Provided by Martha Stewart

Categories     Butternut Squash Recipes

Time 1h15m

Number Of Ingredients 10

3 tablespoons olive oil, plus more for baking dish and sheet
Coarse salt and ground pepper
8 wide lasagna noodles
1/2 butternut squash (about 1 pound), peeled, seeded, and cut into 1-inch chunks
2 shallots, chopped
1/4 cup plus 2 tablespoons milk
1 teaspoon finely chopped fresh sage leaves, plus 8 to 10 whole leaves
1/8 teaspoon ground nutmeg
2 cups ricotta (15 ounces)
3/4 cup grated Parmesan

Steps:

  • Preheat oven to 350 degrees. Lightly oil a 2-quart or 8-inch square baking dish. In a large pot of boiling salted water, cook pasta until al dente. Using tongs, transfer pasta to a lightly oiled rimmed baking sheet. Add squash to boiling water and cook until tender, about 10 minutes. Drain squash and transfer to a bowl.
  • In a small skillet, heat 1 tablespoon oil over medium. Add shallots, season with salt and pepper, and cook until soft, about 5 minutes. Transfer to bowl with squash and add 2 tablespoons milk, chopped sage, and nutmeg; season with salt and pepper. Mash with a fork until a rough puree forms.
  • Spread 1/4 cup squash mixture crosswise down the middle of each lasagna noodle; roll up noodle and place, seam side down, in baking dish. In a bowl, combine ricotta, 1/2 cup Parmesan, and 1/4 cup milk and season with salt and pepper. Spread ricotta mixture over cannelloni and top with cup Parmesan. Bake until warmed through, about 25 minutes. Broil until top is browned, 2 to 3 minutes.
  • Meanwhile, in a small skillet, heat 2 tablespoons oil over medium-high. Fry whole sage leaves until crispy, 15 to 20 seconds. Drain on paper towels. Serve cannelloni topped with fried sage.

Nutrition Facts : Calories 570 g, Fat 30 g, Fiber 3 g, Protein 25 g

BUTTERNUT SQUASH AND RICOTTA FARFALLE BAKE



Butternut Squash and Ricotta Farfalle Bake image

I saw a few recipes similar to this during my "Love for Ricotta Cheese" phase and came up with this recipe when I had tons of leftover butternut squash from my mother in law's garden. Its pretty good...my son loved its sweetness!

Provided by Melanie B.

Categories     One Dish Meal

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 11

2 lbs butternut squash
12 ounces whole wheat farfalle pasta
1 1/4 cups fat-free half-and-half
2 tablespoons flour
2 garlic cloves, minced
1/2 cup part-skim ricotta cheese, fresh
1/3 cup parmiggiano-reggiano cheese, fresh grated
1/4 cup walnuts, chopped
1 tablespoon thyme, fresh, stems removed
salt, to taste
pepper, to taste

Steps:

  • Cut the squash in half length-wise and remove seeds. Roast in a 350 degree oven until softened (about 40 minutes). Remove from oven and cool.
  • Cook pasta according to package directions minus 2 minutes. Don't forget to salt the boiling water. Drain and set aside. Do not add oil or cold water to pasta!
  • Scoop the squash out of skin with a large spoon and mash in a large bowl. Set aside.
  • In a large sauce pan, mix together milk, flour, garlic, salt, and pepper over medium high heat. Whisk continuously until the mixture comes to a boil. Reduce heat to a low simmer until it is thickened. Do not burn. Remove from heat and add to squash mixture. Stir until smooth.
  • Add thyme and season with salt and pepper again if desired.
  • Add pasta and cheese to the squash mixture and gently stir. Transfer pasta/squash mixture to individual ramekins or casserole dishes. Top each with a sprinkle of the walnuts.
  • Bake at 350 degrees for about 10-12 minutes, until the mixture is bubbly and the walnuts begin to brown.
  • Enjoy!

Nutrition Facts : Calories 301.3, Fat 6.1, SaturatedFat 2.2, Cholesterol 9.7, Sodium 126.9, Carbohydrate 52.1, Fiber 4, Sugar 5.7, Protein 11.2

ROASTED SQUASH AND CASHEW SAGE PASTA



Roasted Squash and Cashew Sage Pasta image

Hearty and filling, perfect as your Meatless Monday meal. Satisfies even the most skeptical meat eater! Top with more Parmesan cheese to serve.

Provided by LauriePat

Categories     World Cuisine     European     Italian

Time 1h

Yield 4

Number Of Ingredients 10

1 butternut squash - peeled, seeded, and cut into 1-inch cubes
1 large onion, coarsely chopped
1 cup whole cashews
1 tablespoon olive oil, or as needed
salt and ground black pepper to taste
¼ cup butter
12 fresh sage leaves, cut in half
2 cloves garlic, cut into slivers, or more to taste
8 ounces whole-wheat spaghetti
½ cup grated Parmesan cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Combine butternut squash, onion, cashews in a large baking dish or on a baking sheet. Add olive oil, salt, and pepper; toss to coat. Spread into a single layer.
  • Bake in the preheated oven until squash is browned and tender, about 30 minutes.
  • Melt butter in a skillet over medium heat; cook and stir sage and garlic until sage is wilted, about 2 minutes.
  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and return spaghetti to the pot. Stir sage-butter mixture into spaghetti until coated; carefully fold in roasted squash mixture and Parmesan cheese.

Nutrition Facts : Calories 702.9 calories, Carbohydrate 88.3 g, Cholesterol 39.3 mg, Fat 34.8 g, Fiber 14 g, Protein 20.6 g, SaturatedFat 12.8 g, Sodium 509.2 mg, Sugar 11.1 g

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