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Squash and ricotta pasta bake

Jamie Oliver
  • minutes
  • Serves 4

INGREDIENTS

1

bunch Basil leaves picked, fresh

1

Butternut squash

2 cloves

Garlic

2

sprigs Sage leaves picked, fresh

750 milliliters

Vegetable stock, organic

500 g

Penne, dried

1

Black pepper, freshly ground

1

Sea salt

1

Olive oil

150 g

Mozzarella ball

1 handful

Parmesan cheese

3 tbsp

Ricotta cheese

1

X 400 g tins of chopped tomatoes