Sort ingredients
deborahjarman
QR Code
Listen
Pdf
Heat oven to 350°F (176°C). Line a 9-inch springform with a sling of parchment paper.
Whisk egg and ricotta in a large bowl. Stir in half of the parmesan, fontina, water, 2 tablespoons of olive oil, salt, nutmeg, black pepper, red pepper flakes, and garlic.
Stir in squash, spinach, and sage or thyme, if using. Add dried noodles and stir until everything is coated.
Pour into prepared pan and press gently to create an even layer. Sprinkle with the second half of parmesan.
Fold any parchment that extends over the rim of the pan into the center and cover the pan tightly with foil.
Bake on a sheet for 1 hour, then remove foil, drizzle with remaining olive oil, and return to the oven uncovered for 30 minutes.
Cool in pan on a rack for 30 minutes before removing the springform ring and sliding the pasta bake onto a serving plate. Cut into wedges.