Butternut pasta bake with ricotta and sage

Name: Butternut pasta bake with ricotta and sage
Prep time: 40 min
Total time: 40 min
Yield: 4 people
Cuisine: Italian
Ingredients: 1 1/2 lb, peeled and cubed butternut squash; 2 tbsp olive oil; 12 oz short pasta; 1 cup ricotta; 1/2 cup, grated Parmesan; 1 tbsp, chopped fresh sage; 2 cloves, finely chopped garlic; 1/2 cup milk; 4 oz, grated mozzarella; to taste salt; to taste black pepper

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Tender pasta, roasted butternut and soft ricotta bake into a creamy oven dish with delicate sage aroma.

Serves: 4 people

Preparation time: 40 min

Ingredients

butternut squash – 1 1/2 lb, peeled and cubed
olive oil – 2 tbsp
short pasta – 12 oz
ricotta – 1 cup
Parmesan – 1/2 cup, grated
fresh sage – 1 tbsp, chopped
garlic – 2 cloves, finely chopped
milk – 1/2 cup
mozzarella – 4 oz, grated
salt – to taste
black pepper – to taste

Method

STEP 1
Heat the oven to 425°F. Toss the butternut with olive oil, salt and black pepper and roast for 25 minutes until tender.
STEP 2
Cook the pasta in salted water until just shy of al dente. Drain, reserving a splash of pasta water if needed.
STEP 3
In a large bowl, mix the ricotta, Parmesan, sage, garlic and milk into a creamy sauce.
STEP 4
Add the roasted butternut and pasta and mix gently. If the mixture seems too thick, loosen it with a little pasta water.
STEP 5
Spoon everything into a baking dish, top with the mozzarella and bake for 15 minutes until hot and lightly golden.