• Preheat the oven to 425°F. Grease a 6-inch springform with olive oil. Wrap pan bottom with aluminum foil to avoid leaking in the oven.

Prepare the individual components of the pasta pie

• Cook the pasta according to the directions on the packaging.
• Mix ricotta with chopped parsley, mozzarella, egg, salt and pepper. Set aside
• Peel the butternut squash, discard the seeds and cut it in cubes. Do the same with the onion and peel and squash the garlic.
• Toss with olive oil, salt and pepper and roast in the oven until fork tender (approx. 20 minutes). Once tender, transfer into a blender, add vegetable stock, cream, salt, pepper and nutmeg until taste and thick. (NOTE 3)
• When pasta is cooked, drain and place tubes on kitchen towel, to avoid that the tubes stick together.

Assemble the pasta pie

• Reduce oven temperature to 375°F.
• Place the pasta in the springform, as tight as possible.
• Transfer the ricotta mixture into a pastry bag or Ziploc bag, cut a small corner off and pipe it in the pasta. Fill half way.
• Pour butternut squash sauce on top of the pasta and 'work' the sauce into the pasta, as well as into the gaps between the pasta.
• Top pasta with grated cheeses (Mozzarella, Parmesan cheese and Monterey Jack).
• Grease a sheet of aluminum foil with cooking spray and cover the spring form pan. Place in oven and bake pasta pie for approx. 30 minutes.
• Uncover and bake for another 15 minutes. The top will start to brown.
• Allow the cheese to settle a little (approx. 10-15 minutes). Sprinkle with chopped parsley and remove the spring form. Transfer pasta pie from bottom of spring form pan into a serving dish.
• Cut into wedges.