Pella — Tomato Sauce:
1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 (28-ounce) can chopped plum tomatoes with juice
1/2 cup chopped fresh basil
3 cups low-fat ricotta cheese
2 eggs, beaten
1/4 cup minced sage leaves
1 tablespoon finely grated lemon rind
1/8 teaspoon nutmeg
1/2 teaspoon salt
freshly ground black pepper
1 large butternut squash, cooked and mashed
To Assemble Dish:
1/2 pound penne or rigatoni pasta, cooked al dente
1 cup shredded mozzarella cheese
1/2 cup grated Parmigiano Reggiano cheese
1. Preheat oven to 375F.
2. To prepare sauce, heat olive oil in a large saucepan over medium heat. Add onions and garlic, and saute until soft. Add tomatoes, bring to a boil, reduce heat and simmer 15 minutes. Add basil; set aside.
3. To prepare filling, combine ricotta, eggs, sage, lemon peel, nutmeg, salt and pepper in a bowl. Add squash and stir well.
4. To assemble, ladle half the sauce into bottom of a 13 X 9-inch baking dish. Spread pasta evenly in baking dish. Spoon squash filling over the pasta. (It doesn't have to be an even layer; you may leave small mounds with some pasta peaking out.
5. Ladle remaining sauce over squash and top with mozzarella and Parmigiano Reggiano. Cover with foil and bake 45 to 50 minutes. Uncover and bake an additional 10 minutes until golden brown.