halfbakedharvest4.8
Baked 4 Cheese Butternut Squash Rigatoni.
A simple, delicious fall combo that's sure to please your crowd - my ideal autumn dinner!
👥 6 Servings⏱️ Prep & Cook: 1h 10m⏳ Prep: 25 min🔥 Cook: 45 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●baking sheet
- ●food processor
- ●oven
📝 Preparation Steps
1
1. Preheat oven to 425° F.2. On a baking sheet, toss together the olive oil, butternut squash, shallot, garlic, oregano, and a pinch each of chili flakes, salt, and pepper. Bake ⏱️ 20-25 minutes, until the squash is tender.3. Pop the garlic cloves out of their skin. Add the butternut squash, shallot, garlic, and ricotta to a food processor. Puree until smooth. Season with salt and pepper.4. In a large, oven-safe skillet with sides, bring 3 1/2 cups water to a boil, add the pasta, and cook, stirring often, until the pasta is al dente, ⏱️ 8 minutes. Stir in the pureed butternut squash. Add the milk/ cream, Italian seasoning, spinach, and sun-dried tomatoes, stirring to combine. Stir in the gouda and parmesan until melted. 5. Remove from the heat and top with the fontina cheese. Bake ⏱️ 15-20 minutes, until the cheese is melted and gooey. Eat!
chili flakesItalian seasoning1 tablespoon
Nutrition Facts
calories
410 kcal
serving Size
1 serving
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