SQUASH, RICOTTA & SAGE PASTA BAKE
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
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
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
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 AND RICOTTA FARFALLE BAKE
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
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
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