Ricotta: the star ingredient in this next-level pasta bake

Ricotta is a wonderfully versatile ingredient — and amazing in this pasta bake made with conchiglioni, the biggest shells you can find.

Dig in: butternut, spinach & ricotta conchiglioni. Picture: Guy Bailey

Ricotta is a wonderfully versatile ingredient. My preference is for the hunks of hefty wheel you can pick up from the deli counter by weight, rather than most of those you’ll find in a tub. Add blobs to hotcakes for pillowy pops, or use to fill scoopy pastas like conchiglioni (the biggest shells you can find).

BUTTERNUT, SPINACH & RICOTTA CONCHIGLIONI

2 large brown onions, peeled and sliced into rings

4 cloves garlic, peeled and sliced

Small handful sage leaves (optional)

1.5kg butternut squash, halved, peeled, cut into 1cm slices

100ml extra-virgin olive oil

1 cup chicken or vegetable stock

2 tablespoons soft brown sugar

50g butter, diced

375g jumbo pasta shells (see tips)

2 eggs, beaten

750g ricotta

2/3 cup natural yoghurt

300g grated pizza cheese (see tips)

½ a whole fresh nutmeg, finely grated

Zest of 1-2 lemons

100g baby spinach, washed and finely shredded

2 tablespoons parsley, chopped

Preheat oven to 220C (200C fan). Place sliced onion, garlic and sage (if using) in the base of a large oven-to-table baking dish; arrange butternut slices over the top. Pour over olive oil and stock; scatter with brown sugar, butter, salt and pepper. Cover with foil and bake for 1 hour (removing the foil after 30 minutes) until the butternut is super soft and starting to caramelise. Remove from oven and toss the vegetables in the dish to combine, slightly squashing the squash to form the base sauce.

Meanwhile, cook pasta shells in boiling salted water to packet instructions (minus a minute) until al dente. Drain, rinse under cold water to stop the cooking process so they don’t stick together, and set aside. In a large bowl combine the beaten eggs, ricotta, yoghurt, half the grated cheese and nutmeg, lemon zest, spinach and parsley; beat until smooth and season to taste. Using a dessert spoon, fill the pasta shells with ricotta mixture, placing each shell on the butternut base. Scatter with remaining grated cheese and rasp of nutmeg, cover with foil and return to the oven for 20 minutes. Remove foil and cook for another 20 minutes until bubbling and golden. Leave to cool a little before serving. Serves 6

Giant ricotta, lemon & blueberry hotcake

GIANT RICOTTA, LEMON & BLUEBERRY HOTCAKE

250g ricotta

2/3 cup natural yoghurt

3 eggs, separated

1 teaspoon vanilla extract

1 lemon, zested and halved

1 cup self-raising flour

Pinch of salt flakes

2 tablespoons caster sugar, plus extra for serving

15g butter

1 cup frozen blueberries

Preheat oven to 180C (160C fan). Place ricotta in a large bowl with yoghurt, egg yolks, vanilla and lemon zest; mix well. Sift over flour and salt; stir gently until just combined. Beat egg whites until foamy, then add the sugar a little at a time until thick ribbons form when the whisk is held up. Add a spoonful of egg white to the flour mix to lighten it up, then add mix to the egg white and fold through. Line an ovenproof heavy-based pan with buttered baking paper, using the residue on your fingers to stick the paper to the pan. Place over medium heat until butter melts; pour in mixture, sprinkle with blueberries and cook until bubbles form and the edges start to turn golden. Place in oven and cook for 12-15 minutes until puffed and golden. Serve with extra caster sugar and lemon for squeezing. Serves 6

Top tips

If you can’t find jumbo pasta shells,any large, roomy dried pasta such as cannelloni will work Buy pizza cheese at the supermarket, or make your own with equal parts shredded mozzarella, cheddar and parmesan