Squash ricotta pasta bake
Ingredients
- 1 butternut squash, peeled, deseeded and chopped into 2.5cm pieces
- olive oil
- 2 cloves of garlic, peeled and finely sliced
- 1 bunch of fresh basil, leaves picked, stalks finely chopped
- 2 x 400g tins of chopped tomatoes
- 500g dried penne
- 3 tablespoons ricotta cheese
- 750ml organic vegetable stock
- 150g mozzarella ball
- 1 handful of Parmesan cheese, freshly grated
- 2 sprigs of fresh sage, leaves picked
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