Butternut squash & ricotta pasta bake

Butternut squash & ricotta pasta bake

This time of year I love Pasta bakes. The weather is gettin cooler, the evenings darker and a hot creamy pasta bake just adds some comfort after a hard day at work. I try to make these the day before so I can just pop it into the microwave for a quick dinner.

Ingredients

  • 250g Pasta
  • 1 butternut squash
  • 250g Ricotta
  • 300ml Milk
  • 1tbsp Dried chilli’s
  • 2 tbsp Flour
  • 1 tbsp Mustard

Directions

  1. Boil the pasta until Al dente.
  2. Cut the squash in half, deseed and season and pop into oven at 180 degrees for approx 25 mins.
  3. Meanwhile make the sauce by mixing the flour and milk, simmer and stir until thick.
  4. Mix in the mustard, chilli’s and season to taste.
  5. Remove the squash flesh from the skin and set aside.
  6. Mix the ricotta, squash and mustard sauce with the pasta.
  7. Pop into a hot oven for approx 35 mins until golden.

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