Butternut, Sage and Mozzarella Shell Bake

Method

Make it happen

1. 01

   Roast squash with sage and extra olive oil at 200°C fan for 25 minutes until tender.

2. 02

   Cook onion and garlic in oil, add tomatoes and simmer 12 minutes; stir through roast squash.

3. 03

   Boil pasta shells 2 minutes short of al dente and fold into the squash tomato sauce.

4. 04

   Dot with ricotta, sprinkle with mozzarella and bake at 190°C fan for 20 minutes until bubbling.