Squash & ricotta pasta bake

INGREDIENTS

• olive oil
• 2 cloves garlic, peeled and finely sliced
• 1 bunch fresh basil, leaves picked, stalks finely chopped
• 2 x 400 g good-quality tinned plum tomatoes
• 1 butternut squash, peeled, deseeded and chopped into 2.5cm pieces
• 1 litre organic vegetable stock
• sea salt
• freshly ground black pepper
• 3 tablespoons ricotta cheese
• 500 g dried penne
• 1 handful Parmesan cheese, freshly grated
• 150 g mozzarella ball
• 2 sprigs fresh sage, leaves picked