Butternut Squash Sage Baked Ziti

Ingredients

• 1 Tablespoon extra-virgin olive oil
• 4 fresh sage leaves
• 2 garlic cloves, minced
• 1/2 cup diced red onion
• 2 Tablespoons tomato paste
• 1 can (15 oz) butternut squash puree (or pumpkin or sweet potato)
• 3 1/2 cups low-sodium chicken or vegetable broth 
• 1/2 teaspoon salt
• Pepper, to taste
• 1 box ziti or penne pasta
• 3/4 cup ricotta cheese
• 1 to 2 cups shredded mozzarella cheese

Preheat oven to 400 degrees F. 

Heat 1 teaspoon of the oil in a large, wide oven-safe skillet or Dutch oven over medium-high heat. Add the sage and let it fry for 1 minute, flip, and fry for another 1 to 2 minutes or until crispy. Set aside on a paper towel. 

Immediately add the remaining 2 teaspoons of oil and the garlic and onion and cook for 3 minutes or until the vegetables soften. Turn off the heat. Add the tomato paste and stir well to coat the vegetables. Add the butternut squash and stir to combine. Then, add the broth, salt, and pepper, and stir well to combine. Add the uncooked ziti and stir to combine. *Make sure all of the noodles are submerged in the liquid (add more liquid if needed) to avoid crispy pasta edges* Add tablespoon dollops of the ricotta throughout the pasta, pushing the ricotta into the pasta. Sprinkle the pasta mixture with the mozzarella. 

Cover with aluminum foil or a tight-fitting lid and bake for 40 minutes or until the ziti is cooked through and al dente. 

Uncover and top with the sage, crumbling to sprinkle. 

Enjoy! 

Feeding Littles & Beyond (pg. 153-154)