Jamie's squash & penne bake with ricotta & golden breadcrumbs
Cooks In40 minutes
DifficultyNot too tricky
Nutrition per serving
Calories 636 32%
Fat 20g 29%
Saturates 9.1g 46%
Sugars 16.3g 18%
Salt 1.4g 23%
Protein 27g 54%
Carbs 92g 35%
Fibre 11.1g -
Of an adult's reference intake
- 400g butternut squash , or pumpkin
- 1 clove garlic
- olive oil
- ½ teaspoon chilli flakes
- 160g dried wholewheat penne
- 200g ricotta cheese
- 20g Italian hard cheese
- 2 sprigs fresh rosemary
- 75g breadcrumbs
- extra virgin olive oil
- Deseed, peel and roughly chop the squash or pumpkin into small chunks, then peel and finely chop the garlic.
- Heat a splash of olive oil in a medium pan on a medium heat, add the pumpkin, garlic and chilli flakes, cover with a lid and cook for around 20 minutes, or until softened.
- Cook the penne in a pan of boiling salted water for 10 minutes, or until al dente, which means that it should be soft enough to eat, but still have a bit of bite and firmness to it.
- Scoop out and reserve a cupful of the pasta cooking water, then drain and tip the penne back into the pan.
- Once softened, remove the squash or pumpkin pan from the heat, mash with a potato masher or fork, then season to taste with sea salt and black pepper.
- Preheat the grill to high.
- Add the mashed squash or pumpkin to the penne, crumble in the ricotta and grate in three-quarters of the Italian hard cheese. Mix together, adding a splash of cooking water to loosen if the mixture is quite thick. Check and tweak the seasoning, if needed.
- Tip into a baking dish (roughly 20cm x 25cm), and spread out evenly.
- Pick, roughly chop and place the rosemary leaves into a small bowl with the breadcrumbs and a splash of extra virgin olive oil, then toss to coat.
- Sprinkle evenly over the dish, grate over the remaining Italian hard cheese and grill for 5 to 10 minutes, or until golden and crisp. Delicious!