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Squash & ricotta pasta bake


Squash & ricotta pasta bake Recipe

Ingredients:
  • olive oil
  • 2 cloves garlic, peeled and finely sliced
  • 1 bunch fresh basil, leaves picked, stalks finely chopped
  • 2 x 400 g good-quality tinned plum tomatoes
  • 1 butternut squash, peeled, deseeded and chopped into 2.5cm pieces
  • 1 litre organic vegetable stock
  • sea salt
  • freshly ground black pepper
  • 3 tablespoons ricotta cheese
  • 500 g dried penne
  • 1 handful Parmesan cheese, freshly grated
  • 150 g mozzarella ball
  • 2 sprigs fresh sage, leaves picked
Directions:
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