Cheesy Squash & Greens Pasta Bake
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By @kellysalwayscooking
Adapted from Smitten Kitchen & Ottolenghi
Serves 4
Ingredients:
Instructions:
Heat oven to 350* F. Line a springform pan with parchment, making sure it covers all the sides. Add a second piece of parchment if necessary to cover all the sides.
Whisk egg and ricotta in a large bowl. Add half of the parmigiano-reggiano. Add two tablespoons of olive oil, salt, nutmeg, crushed red pepper flakes to taste, several grinds of black pepper, garlic and water. Stir in the squash, greens, and sage. Add the pasta. Pour into the prepared pan and press gently so everything is in the pan as evenly as possible. Sprinkle with the rest of the parmigiano-reggiano. Drizzle with remaining tablespoon of olive oil and fold any excess parchment down over the top of the dish. Place on a baking sheet. Cover with foil or another baking sheet and bake for one hour. Remove the foil/top pan and unfold any excess parchment and bake for an additional 30 minutes. Crisp under the broiler for an additional couple of minutes if you’d like, then let it rest for 30 minutes before unmolding from the springform pan.
Adapted from Smitten Kitchen & Ottolenghi
Serves 4
Ingredients:
- 8 oz fresh reginette
- 1 cup ricotta
- 1 egg
- 1 cup finely grated Parmigiano-Reggiano, divided
- 1 cup coarsely grated fontina
- 1/2 cup water
- 3 tablespoons oil
- 2 tsp salt
- 1/4 tsp nutmeg, freshly grated if possible
- 1/4 tsp - 1/2 tsp crushed red pepper flakes, to taste
- freshly ground black pepper
- 3 cloves of garlic, thinly sliced
- 5 oz baby spinach or one bunch roughly chopped lacinato kale, ribs/stems removed
- 2 tablespoons thinly-sliced sage leaves
- 1 1/4 lb butternut, honeynut, or other sturdy squash, peeled, seeded, cut into 1/2” chunks and then sliced thinly
Instructions:
Heat oven to 350* F. Line a springform pan with parchment, making sure it covers all the sides. Add a second piece of parchment if necessary to cover all the sides.
Whisk egg and ricotta in a large bowl. Add half of the parmigiano-reggiano. Add two tablespoons of olive oil, salt, nutmeg, crushed red pepper flakes to taste, several grinds of black pepper, garlic and water. Stir in the squash, greens, and sage. Add the pasta. Pour into the prepared pan and press gently so everything is in the pan as evenly as possible. Sprinkle with the rest of the parmigiano-reggiano. Drizzle with remaining tablespoon of olive oil and fold any excess parchment down over the top of the dish. Place on a baking sheet. Cover with foil or another baking sheet and bake for one hour. Remove the foil/top pan and unfold any excess parchment and bake for an additional 30 minutes. Crisp under the broiler for an additional couple of minutes if you’d like, then let it rest for 30 minutes before unmolding from the springform pan.
