Bats & Cobwebs Cheesy Squash Pasta Bake

Preheat the oven to 200°C/ 180°C (fan)/ gas 6 and boil a full kettle

Chop your tomato[es] into wedges

Add the tomato wedges to a tin foil-lined baking tray with a little drizzle of olive oil and a small pinch of salt

Put the tray in the oven for 12-15 min or until beginning to blister, once done, remove the tray from the oven and set aside

Peel and finely slice your red onion[s]

Peel and chop (or grate) your garlic

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of vegetable oil over a medium-high heat

Once hot, add the sliced red onion and chopped garlic and cook for 4-5 min or until beginning to soften

While the onion is softening, combine your vegetable stock mix and soft cheese with 200ml [250ml] [300ml] boiled water – this is your creamy stock

Once the onion has softened, add your butternut squash cubes and dried oregano and cook for a further 2-3 min

Add the creamy stock and chopped tomatoes and cook, covered, over a high heat for 5-6 min or until the squash has begun to soften – this is your squash & tomato sauce

Add your farfalle to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat

Cook the farfalle for 5-6 min

Tip: It doesn't need to be fully cooked, as it will go in the oven later!

Once done, drain the farfalle, reserving 80ml [100ml] [120ml] of the starchy pasta water

Meanwhile, grate your Italian hard cheese

Drain your mozzarella, then pat and squeeze as much liquid out as you can with kitchen paper

Tear the drained mozzarella into rough, bite-sized pieces

Add the drained farfalle to the squash & tomato sauce with the reserved pasta water and give everything a good mix up

Transfer the mixture to an oven-proof dish

Top the pasta mixture with the roasted tomato wedges

Add the torn mozzarella and grated Italian hard cheese

Put the pasta bake in the oven for 10-12 min or until melted and golden – this is your bats & cobwebs cheesy squash pasta bake