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Creamy, delicious, full of flavor and incredibly easy to make. This Squash and Ricotta Pasta Bake is vegetarian comfort food at its best.

Squash and Ricotta Pasta Bake

Course: Main Course
Cuisine: Italian/Vegetarian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Print Recipe

Ingredients

  • 1 medium-small butternut squash peeled, deseeded and chopped into small cubes
  • 1 garlic clove
  • extra virgin olive oil
  • salt & pepper
  • 500 gr /1 pack Garofalo whole wheat penne
  • 1 bunch of fresh spinach leaves roughly chopped
  • freshly ground black pepper
  • 1 cup / 250gr creamy ricotta cheese
  • 2 handful grated Parmesan cheese
  • 2 sprigs of thyme
  • 3 tbsp panko breadcrumbs
  • salt & pepper to taste
  • extra virgin olive oil

Instructions

  • Arrange squash on a baking tray covered with parchment paper.
  • Drizzle a little olive oil over the top and add thyme sprigs and garlic.
  • Roast in a preheated oven to 360F/180F for about 20 min or until soft and cooked through.
  • In the meantime prepare the pasta. In a large pot of lightly salted boiling water cook the pasta al dente, about 2 mins before cooking time.
  • Drain pasta and transfer in a large bowl. Pour in the creamy ricotta, half parmesan cheese, spinach leaves and a glug of olive oil. Season and miix until combined.
  • Divide pasta mixture into a large baking dish or individual casserole dishes, Scatter over the top remaining parmesan cheese and breadcrumbs .
  • Bake in a preheated oven to 360F/180C for about 20 min or until crispy and golden on top.
  • Serve immediately and store leftovers in an airtight container. Keeps well until the next day.