Butternut recipes
40 minutes
Butternut baked ziti
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Butternut baked ziti
4
Easy
20 minutes
40 minutes
Ingredients
- 800 g butternut, peeled and cubed
- 2 T olive oil
- sea salt and freshly ground black pepper, to taste
- 350 g rigatoni
- 100 g pancetta, diced
- 400 g ricotta
- ½ t ground nutmeg
- 50 g Parmesan
- 1 cup mozzarella, grated
- 1 x 180 g tub Woolworths marinated mozzarella with basil pesto
- 6 sage leaves
Method
1 Preheat the oven to 200°C. Toss the butternut with olive oil, salt and pepper, then roast for 30 minutes or until tender. Alternatively, cook in an air-fryer at 180°C for 20 minutes, shaking halfway.
2 While the butternut roasts, cook the rigatoni in well-salted boiling water until one minute shy of al dente. Drain and set aside.
3 In a pan over medium heat, cook the pancetta until crispy, about 5 minutes. Remove using a slotted spoon and set aside.
4 Blend the roasted butternut with 250 g ricotta and the nutmeg until smooth. Season to taste.
5 In a large bowl or saucepan, toss the cooked pasta with half the butternut sauce, half the Parmesan and mozzarella and the crispy pancetta. Stir to coat evenly, then transfer to a baking dish.
6 Dollop on the remaining ricotta, then spread over the remaining butternut sauce. Sprinkle with the remaining Parmesan and mozzarella. Spoon over the marinated mozzarella and top with the sage leaves.
7 Bake at 200°C for 20 minutes, or until golden and bubbling. Allow to rest for a few minutes before serving.
Cook’s notes: Serve warm with a crisp green salad for a balanced meal. The butternut sauce can be made ahead and stored in the fridge for up to 3 days. Assemble the dish in a freezer-safe baking dish, wrap tightly and freeze for up to 3 months. When ready to bake, thaw overnight in the fridge and bake as directed. Allow to cool completely, then portion into airtight containers. Freeze for up to 3 months. Reheat in the oven at 180°C until warmed through. Store leftovers in the fridge for up to 3 days and reheat in the oven or microwave.
Find more butternut recipes here
Stylist: Marcelle van Rooyen
Food assistant: Bianca Jones
Videographer: Romy Wilson
Photographer: Jan Ras