SQUASH AND RICOTTA RECIPES

SQUASH & RICOTTA BAKE | PASTA RECIPES | JAMIE OLIVER RECIPES

Squash & Ricotta Bake | Pasta Recipes | Jamie Oliver Recipes image

This creamy butternut squash pasta bake is really simple to whip up and full of flavour

Total Time 1 hours 20 minutes

Yield 4

Number Of Ingredients 13

Ingredients

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:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Pop it into the preheated oven and bake for 15 minutes or until golden and bubbling. Serve with a crisp green salad.
7. Tip: If you're a chilli freak like me, try adding a chopped fresh chilli to your tomato sauce.

Nutrition Facts : Calories 793 calories, FatContent 23.7 g fat, SaturatedFatContent 9.2 g saturated fat, ProteinContent 31.6 g protein, CarbohydrateContent 121.7 g carbohydrate, SugarContent 22.4 g sugar, SodiumContent 2.47 g salt, FiberContent 10.1 g fibre

RICOTTA STUFFED SQUASH RECIPE | ALLRECIPES

Ricotta Stuffed Squash Recipe | Allrecipes image

This yummy squash recipe is easy and healthy to make. Serve it warm with pasta or rice.

Provided by Maryanne

Categories Fruits and Vegetables Vegetables Squash

Yield 8 servings

Number Of Ingredients 13

Ingredients

8 yellow squash
2 tablespoons butter
1 onion, chopped
1 clove garlic, minced
1 (10 ounce) package frozen chopped spinach, thawed
2 eggs
2 cups ricotta cheese
¼ cup grated Parmesan cheese
1 tablespoon chopped fresh parsley
½ teaspoon salt
1 teaspoon Italian seasoning
1 pinch ground black pepper
1 (26 ounce) jar spaghetti sauce

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Trim off ends of squash; cut squash in half (lengthwise). With a teaspoon scoop out seeds and part of the pulp leaving shells about 1/2 inch thick. Steam squash shells over boiling water until crisp-tender (about 5 minutes). Plunge into cold water, drain well and set aside.
In a small frying pan over medium heat, melt one tablespoon of the butter. Add onion and garlic and cook until they are done. Squeeze the spinach to remove extra moisture and add to the garlic and onion and cook until thoroughly heated.
In a medium size mixing bowl, combine eggs, ricotta, Parmesan, parsley, salt, pepper, Italian seasoning and spinach mixture. Fill the squash halves with this mixture, about three tablespoons per shell and place squash in a shallow baking dish. Melt the remaining butter and brush over the squash shells
Bake for 20 minutes. If desired, serve with tomato sauce.

Nutrition Facts : Calories 184.7 calories, CarbohydrateContent 22.4 g, CholesterolContent 58.7 mg, FatContent 8.1 g, FiberContent 5.9 g, ProteinContent 8.3 g, SaturatedFatContent 3.5 g, SodiumContent 635.3 mg, SugarContent 13.3 g

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