Baked Pasta With Butternut Squash & Ricotta Cheese Pockets Tarifi

Malzemeler

• 1 Medium Butternut Squash, Peeled, Seeded, & Cut Into 1-inch Pieces, 6 Tablespoons Olive Oil, Divided, Salt & Pepper, 4 Ounces, Pancetta, Finely Chopped, 2 Garlic Cloves, Minced, 2 (14 Ounce) Can Chopped Tomatoes, 3 Tablespoons Chopped Basil, 1 Cup Chicken Broth. For The Ricotta Pockets: 1 Cup Ricotta Cheese, 3/4 Cup Grated Parmesan Cheese, Divided, 1 Cup Shredded Mozzarella, Divided, 2 Teaspoons Chopped Parsley, 1 Pound Package Penne Pasta, 8 Fresh Sage Leaves

Hazırlanışı

1. Preheat oven to 375 degrees F. Toss the diced squash in 3 tablespoons of oil and season with salt and pepper. Spread the squash over a foil lined baking sheet and roast for about 20 minutes, or until tender when pierced with a fork. Heat the remaining oil in a pot, and once it is hot, cook the pancetta over medium heat until it is no longer pink, about 5 to 7 minutes. Add the garlic and cook until fragrant, 1 o 2 minutes. Add the tomatoes, broth, basil, salt and pepper, then bring to a boil. Reduce heat to a simmer, and cook until sauce has thickened, about 15 minutes. While the sauce is cooking, bring a large pot of lightly salted water to a boil. Cook the pasta for half the recommended cooking time, then drain. Place the pasta and roasted squash in an ovenproof casserole dish. Pour the sauce over the pasta, and stir to mix. In a small bowl, mix the ricotta, 1/2 cup Parmesan, and half the mozzarella along with the parsley. Use a spoon to make 8 indentations in the pasta and spoon in some of the ricotta mixture. Top the casserole with the remaining Parmesan and mozzarella. Sprinkle the casserole with the remaining mozzarella and Parmesan cheese, then arrange the sage leaves on top. Bake the pasta in the preheated 375 degree F. oven for 20 to 25 minutes or until the casserole is lightly browned and bubbly.

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