halfbakedharvest4.9
Butternut Squash Rigatoni Pasta Pie
Best for nights when you’re craving Italian, but also craving fall flavors...roll your eyes back good!
👥 8 Servings⏱️ Prep & Cook: 1h 30m⏳ Prep: 30 min🔥 Cook: 1h👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●pot
- ●baking sheet
- ●food processor
- ●oven
📝 Preparation Steps
1
1. Preheat oven to 425° F.2. On a baking sheet, toss together the butternut squash, garlic, shallots, sage, olive oil, honey, and a pinch each of chili flakes, salt, and pepper. Bake ⏱️ 15 minutes, toss, then bake another ⏱️ 10-15 minutes, until the squash is tender.3. Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Just before draining, remove 1 1/2 cups of the pasta cooking water. Drain.4. Add the roasted butternut squash, garlic, shallots, milk, gouda cheese, and butter, to a food processor. Pour over 1 cup hot pasta water and puree until smooth. Season with salt and pepper. Thin the sauce with additional pasta water. 5. Grease a 9-inch spring form pan with olive oil. Arrange the rigatoni in the pan, standing on their ends. Pour the butternut sauce over the pasta, pushing the sauce into the holes, filling them up. I used ALL the sauce. Sprinkle over the mozzarella. 6. Arrange the prosciutto over the cheese. Top with oregano. Bake ⏱️ 25-30 minutes, until the sauce is bubbly. Let sit ⏱️ 5 minutes before serving, then devour.
honey1 teaspoonchili flakesmilk1 cupprosciutto8 slices
Nutrition Facts
calories
314 kcal
serving Size
1 serving
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