Pasta Casserole with Ricotta and Butternut Squash
Pasta and Pizza • European
Description
If you want it spicier, add chopped fresh chili pepper.
Ingredients
- Olive Oil to taste
- Garlic 2 cloves
- Basil 1 bunch
- Baking Tomatoes 15 oz
- Butternut Squash 15 oz
- Ocean salt to taste
- Chicken Broth 0 qt
- Ground Black Pepper to taste
- Penne rigate 20 oz
- Ricotta cheese 3 tablespoons
- Grated Pecorino Pepato Cheese to taste
- Chopped Sage Leaves to taste
- Melted Cheese 5 oz
Step-by-Step Guide
Step 1
Pour a couple of tablespoons of olive oil into a large skillet, add garlic and basil stems, and sauté for a few minutes. Add the tomatoes to the skillet, breaking them up with a wooden spoon, and bring to a boil. Boil the diced butternut squash on low heat for 30 minutes (if the squash variety is different, it may cook for less time until tender).
Step 2
Tear the basil leaves, season with salt and pepper, mix with the ricotta cheese, and set aside.
Step 3
Meanwhile, bring salted water to a boil (use a large pot), add the penne, and cook for a couple of minutes less than the package instructions. Drain the water, then mix with the sauce.
Step 4
Preheat the oven to 390°F.
Step 5
Take a baking tray, heatproof pot, or clay dish, drizzle with olive oil, and layer the pasta with sauce in the dish. Tear the mozzarella, grate the Parmesan, place the mozzarella on top of the pasta first, then sprinkle with Parmesan. Rub the sage leaves with a little olive oil and place on top. Since I didn't have fresh sage, I sprinkled dried sage before adding the cheeses.
Step 6
Place the dish in the preheated oven and bake for 15 minutes or until golden brown and bubbly. Serve with a green salad.
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