Squash, ricotta & sage pasta bake

Health score
47%
Squash, ricotta & sage pasta bake
80 min.
6
477kcal

Suggestions


Are you ready to indulge in a deliciously creamy and comforting dish that brings together the rich flavors of squash, the delightful creaminess of ricotta, and the aromatic essence of sage? Our Squash, Ricotta & Sage Pasta Bake is a culinary delight that will elevate your lunch or dinner experience and impress your family and friends.

This sumptuous pasta bake features roasted squash, which adds a natural sweetness and a hearty texture, perfectly complemented by the velvety ricotta cheese. The addition of crème fraîche not only enriches the dish but also ensures every bite is incredibly satisfying. As you dig into this baked goodness, the fragrant sage leaves provide a warm, earthy note that ties all the ingredients together, creating a harmonious blend of flavors that is simply irresistible.

With a preparation time of just 80 minutes, this recipe is both simple and rewarding. Whether you’re looking for a main course to serve at a gathering or a cozy side dish for a family meal, this pasta bake fits the bill perfectly. It's nutritious without compromising on taste, making it a fantastic option for lunch or dinner.

So, grab your apron, and let’s dive into making this delightful Squash, Ricotta & Sage Pasta Bake that will not only fill your stomach but also warm your soul!

Ingredients

  •  baby squash chopped
  • tbsp olive oil 
  • 200 ml crème fraîche 
  • 50 parmesan finely grated
  • 250 ricotta cheese 
  • small bunch sage whole chopped
  • 12 sheets lasagne pasta sheets fresh

Equipment

  • bowl
  • oven

Directions

  1. Heat the oven to 220C/fan 200C/gas
  2. Toss the squash together with the olive oil in a roasting tin. Roast the squash for 30 mins until soft and golden. While the squash is roasting, mix the crme frache with half the Parmesan, then set aside.
  3. When squash is ready, leave to cool slightly, then peel the skin away from the flesh. In a separate bowl, beat the ricotta with the chopped sage and remaining Parmesan and fold through the squash with some seasoning, trying not to break it up too much.
  4. Assemble the bake by spreading a little of the crme frache mix over a gratin dish. Then lay some of the lasagne sheets over and splodge some of the ricotta and squash mix over the pasta with more crme frache. Use all the ricotta mix to fill the bake, but make sure you keep some crme frache for the top. Finally, spread the crme frache over the top layer of lasagne, then scatter with the whole sage leaves. The bake can now be frozen; defrost thoroughly before cooking.
  5. Bake for 25 mins until bubbling and golden, then serve cut into squares.

Nutrition Facts

Calories477kcal
Protein14.14%
Fat36.43%
Carbs49.43%

Properties

Glycemic Index
16
Glycemic Load
17.22
Inflammation Score
-10
Nutrition Score
25.723912925824%

Flavonoids

Luteolin
0.01mg

Nutrients percent of daily need

Calories:477.05kcal
23.85%
Fat:19.57g
30.11%
Saturated Fat:8.97g
56.06%
Carbohydrates:59.75g
19.92%
Net Carbohydrates:55.34g
20.12%
Sugar:5.53g
6.14%
Cholesterol:46.04mg
15.35%
Sodium:187.08mg
8.13%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:17.09g
34.17%
Vitamin A:13739.88IU
274.8%
Copper:5.39mg
269.7%
Selenium:45.13µg
64.48%
Manganese:0.94mg
47.1%
Vitamin C:26.54mg
32.17%
Calcium:300.54mg
30.05%
Phosphorus:296.01mg
29.6%
Magnesium:86.55mg
21.64%
Potassium:664.06mg
18.97%
Vitamin E:2.72mg
18.14%
Fiber:4.41g
17.65%
Vitamin B6:0.31mg
15.54%
Vitamin B2:0.22mg
13.18%
Vitamin B1:0.2mg
13.04%
Folate:51.36µg
12.84%
Vitamin B3:2.55mg
12.74%
Zinc:1.83mg
12.19%
Iron:2.07mg
11.49%
Vitamin B5:0.98mg
9.77%
Vitamin B12:0.31µg
5.16%
Vitamin K:5.33µg
5.07%