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Squash & ricotta pasta bake
- 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:View on Jamie Oliver
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