6
Easy
25 minutes
50 minutesPreheat the oven to 200°C. Place the butternut on a baking tray and drizzle with 1 T olive oil and season to taste. Roast for 30 minutes, or until tender.
Meanwhile, pan-fry the meatballs in the remaining olive oil for 3 minutes on each side, or until browned.
Pour the Naploetana sauce into an ovenproof dish, then top with the pasta, meatballs and butternut.
Top with the ricotta, Parmesan, cherry tomatoes and sage. Season and bake for 20 minutes, or until the cheese has melted and the dish is warmed through.
Chef's note: Stuck with a whole lot of leftover roast butternut? Turn it into this easy, moreish supper.
