Recipe Details
| Title | Squash and ricotta pasta bake |
|
| Author | Jamie Oliver | |
| Portions | 4 | |
| Created | 16th February 2015 08:23 am |
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Weight (Per Portion)
One portion of this dish weighs approximately 706.00 Grams
Recipe Ingredients
| Ingredient | Quantity | Allergen Warnings |
|---|---|---|
| Oil, olive | 4 Tablespoon | |
| Garlic | 2 Clove | |
| Basil, fresh | 1 Bunch | |
| Tomato, plum, raw | 800 Gram | |
| Butternut, squash, raw | 1 Cup US | |
| Stock, vegetable, liquid | 1 Litre |  |
| Salt, sea | 1 Pinch | |
| Pepper, black | 1 Pinch | |
| Cheese, Ricotta | 3 Tablespoon |  |
| Pasta, plain, fresh, raw | 500 Gram |   |
| Cheese, Parmesan, grated | 1 Cup US | |
| Cheese, Mozzarella, balls | 150 Gram | |
| Sage, fresh | 2 Teaspoon |
Special Dietary Requirements Suitability
 |
Allergen Warnings
|
Nutritional Information (Per Portion)
| Nutrition | %GDA | Range |
|---|---|---|
| Energy Kcal | 766 |  |
| Protein | 69.00% | |
| Other Carbohydrate | 43.63% | |
| Sugar | 10.95% | |
| Fat Saturated | 63.81% | |
| Fat Unsaturated | 36.60% | |
| Fiber | 11.02% | |
| Sodium | 63.21% | |
| Salt | 65.78% | |
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