Photo: Eaters Collective
Squash & ricotta pasta bake
13 ingredients
4
openrecipes
A simple and delicious supper time treat.
Estimated Nutrition (whole recipe, rough)
597
Calories
31g
Protein
38g
Fat
33g
Carbs
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Onion | 1 medium (110g) | 44 |
| Plum | 1 medium (66g) | 30 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By jamieoliver ·
Recipe sourced from
openrecipes