Family-Style Shell Pasta Bake with Garlic Chicken, Roasted Squash and Sage Ricotta Cream

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the butternut squash on a baking tray and toss it with 1 tablespoon olive oil, 1/4 teaspoon salt, the dried thyme, and a pinch of black pepper. Roast for 20 minutes, stirring halfway through, until tender and browned at the edges.

2. 2

   Meanwhile, bring a large pot of salted water to a boil. Cook the shell pasta 2 minutes less than the package directions so it stays al dente. Reserve 120 ml / 1/2 cup of the pasta water, drain the pasta, and set aside.

3. 3

   Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Season the chicken breast with sweet paprika, 1/2 teaspoon salt, and a little black pepper. Brown the chicken for 5 to 6 minutes, stirring, until cooked through and lightly caramelized. Transfer it to a plate.

4. 4

   In the same skillet, reduce to medium heat and add the butter. Add the yellow onion and cook for 4 minutes until softened. Stir in the garlic and fresh sage and cook 1 minute more, stirring to release their aroma.

5. 5

   Add the cooking cream, chicken broth, ricotta cheese, half of the grated Parmesan, and the reserved pasta water. Stir until the sauce is creamy and smooth. Add the fresh spinach and cook for 1 to 2 minutes until wilted. Taste and adjust with the remaining salt and black pepper if needed.

6. 6

   Add the cooked pasta, browned chicken, and roasted squash to the skillet. Fold gently so everything is coated in sauce without breaking up the squash too much.

7. 7

   Transfer the mixture to a baking dish about 23 x 33 cm / 9 x 13 inches. Top evenly with the shredded mozzarella, the remaining grated Parmesan, and the breadcrumbs.

8. 8

   Bake at 200 °C / 400 °F for 18 to 20 minutes, until the top is bubbling and golden. For deeper color, broil for 1 to 2 additional minutes, watching closely.

9. 9

   Let it rest for 8 minutes before serving so the bake can set and be easier to portion.