Baked Pasta with Butternut Squash, Sausage & Ricotta Vegan-ized

Baked Pasta with Butternut

Squash, Sausage & Ricotta Vegan-ized

Rachael Ray Challenge

Day 42 November 3, 2015


Eat Heal Glow

This seems like a lot of work but went together very easily in less than 30 minutes minus baking time. The only bad thing I can say is that I could not stop eating it!! I will definitely be making this for a party or potluck. Amazing! No one could tell that it’s vegan!


1 medium butternut squash, halved lengthwise

Olive oil, for drizzling plus about 1 teaspoon salt & pepper

Freshly grated nutmeg, to taste

1 package tofu made into ricotta *simple recipe below

1 pound rigatoni with lines (egg free)

1 1” piece of kombu *Optional (adds minerals & good for thyroid)

2 tablespoons vegan butter (I use Earth Balance)

20 leaves fresh sage

1 package vegan Italian sausage (I used Tofurky brand) cut and pulsed in the food processor

1 teaspoon hamburger seasoning

2-3 cloves garlic, chopped

1-2 teaspoons fennel seed (I like lots of fennel seed!)

1 to 1&1/2 cups chicken-less stock or veggie stock

1 cup starchy cooking water

1 cup grated vegan cheese (I used follow your heart mozzarella)

¼ cup nutritional yeast *optional

For the Simple Vegan Ricotta:

1 package extra firm tofu drained

1 teaspoon miso paste *optional

¼ cup nutritional yeast

juice of 1 lemon

1 teaspoon onion powder

1 teaspoon garlic powder

2 tablespoons olive oil

Mix all ingredients in food processor until smooth.


Preheat oven to 425F. Line a baking sheet with parchment paper and drizzle squash with olive oil. Roast, cut side down, to tender, about 45 minutes to 1 hour. Cool to handle and remove seeds. Scrape squash from skin and mash in a large bowl, season with salt, pepper and nutmeg to taste. Combine squash with vegan ricotta.

Reduce oven heat to 350F

Bring a large pot of water to a boil for the pasta. Salt water, add kombu and cook pasta 6 minutes, undercooking it by a few minutes.

Heat a cast iron skillet over medium heat. Brown veg butter. When foam subsides, crisp sage leaves and brown the butter until nutty and fragrant. Remove the sage leaves to a pater towel – lined plate to drain. Add crumbled sage to squash and ricotta mixture.

Heat the same skillet over medium – high heat. Brown the crumbled vegan sausage with the garlic and smashed fennel seed, and hamburger seasoning until heated through, about 4 minutes. Add sausage to squash and combine. Add half the stock to thin the mixture a bit then add pasta and half of the grated cheese. Add more stock and as much as the starchy cooking water as needed. If mixture is thick and doesn’t move freely when shaken, add more liquid. The dish should look like it’s covered in thick sauce. Transfer pasta to a casserole dish and top with remaining cheese and nutritional yeast if using. Bake until brown and bubbly, 20-3o minutes.