60 minutes
A warm and comforting pasta bake with butternut squash, leeks, ricotta, and Parmesan cheese.
Parmesan Cheese, grated
0 oz
Lemon Zest, grated
teaspoons
teaspoons
teaspoons
tablespoons
Butternut Squash, peeled, seeded, and cut into ½-inch pieces
0 lb
Leek, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly
0 lb
Garlic Clove, minced
cloves
pinches
cups
cups
cups
Jumbo Pasta Shells
0 oz
Fresh Basil, chopped
tablespoons
1. Prepare Ricotta Mixture
In a bowl, combine the whole-milk ricotta cheese, half of the grated Parmesan cheese, lemon zest, 0.25 teaspoons of salt, and 0.25 teaspoons of pepper. Mix well, cover, and refrigerate until needed.
2. Cook Squash and Leeks
Heat the extra-virgin olive oil in a 12-inch ovensafe nonstick skillet over medium heat until it shimmers. Add the butternut squash, leeks, and 0.5 teaspoons of salt. Cook for about 5 minutes until the leeks are softened. Stir in the minced garlic and a pinch of cayenne pepper, cooking for about 30 seconds until fragrant. Pour in the white wine and cook until it’s almost evaporated, about a minute.
3. Add Liquids and Pasta
Stir in the water and heavy cream, then add the jumbo pasta shells. Increase the heat to medium-high and bring everything to a vigorous simmer. Cook, stirring occasionally, until the pasta is tender and the liquid has thickened, about 15 minutes.
4. Bake
Once the pasta is tender and the sauce has thickened, season with additional salt and pepper to taste. Sprinkle the remaining Parmesan cheese over the top and dollop the ricotta mixture across the surface. Place the skillet in a preheated oven at 375 degrees and bake for about 5 minutes, until the Parmesan is melted and spotty brown.
5. Garnish and Serve
Remove the skillet from the oven and let it cool for 10 minutes. Before serving, sprinkle the dish with freshly chopped basil.
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Use caramelized onions for a deeper, sweeter flavor profile that complements the squash.
Enhance the natural sweetness of the squash by roasting it in the oven until it is caramelized around the edges. This step concentrates the flavors and adds a delightful texture contrast in your bake.
For the creamiest sauce, make a roux with equal parts butter and flour, cook it until it's just golden, then whisk in your milk or cream. Once thickened, add a pinch of nutmeg to complement the squash and fold in a generous amount of grated Parmesan or Gruyère for a rich, nutty flavor.
Use a mix of cheeses for complexity. A combination of sharp cheddar for tang, mozzarella for gooeyness, and Parmesan for a salty kick creates a well-balanced, indulgent topping.
Build depth by adding fresh herbs such as sage or thyme when you sauté the leeks. A splash of white wine can deglaze the pan and add acidity to balance the sweetness of the squash.
Top your pasta bake with panko breadcrumbs tossed in melted butter for an extra crunchy, golden crust. You might also add some chopped nuts, like walnuts or pecans, for additional texture and a nutty flavor.
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