Directions

This pasta bake inspiration features sweet-and-savoury veggies and Ricotta cheese. For the sauce, combine sautéed onions, celery, garlic, bay leaves, and turmeric in a pan. Add in roasted carrots, squash, and vegetable stock, and simmer. Then, add fresh sage, Dijon mustard, Worcestershire sauce, and Paprika. Purée until smooth and mix with the fusilli, top with Ricotta and Pecorino cheese, then brown under the broiler.