Baked 4 Cheese Butternut Squash Rigatoni
Baked 4 Cheese Butternut Squash Rigatoni takes roughly 1 hour and 15 minutes from beginning to end. This main course has 687 calories, 33g of protein, and 25g of fat per serving. This recipe serves 6. For $2.35 per serving, this recipe covers 34% of your daily requirements of vitamins and minerals. 334 people have made this recipe and would make it again. It is brought to you by Half Baked Harvest. Head to the store and pick up garlic, rigatoni, whole milk, and a few other things to make it today. All things considered, we decided this recipe deserves a spoonacular score of 93%. This score is spectacular. Rigatoni With Butternut Squash Sauce, Cheesy Roasted Butternut Squash Rigatoni, and Rigatoni with Roasted Butternut Squash and Pancetta are very similar to this recipe.
Servings: 6
Preparation duration: 15 minutes
Cooking duration: 60 minutes
Ingredients:
2 cups fresh baby spinach
1/2 a medium butternut squash, seeded
2 teaspoons dried thyme
1 cup shredded fontina cheese
1 head garlic, outer skins removed
kosher salt + pepper
2 tablespoons oil
1/2 cup oil packed sun-dried tomatoes, chopped
2 teaspoons dried oregano
1 cup grated parmesan cheese
8-10 pepperoni (optional)
1 pound rigatoni
1 cup shredded mozzarella cheese
1 cup whole milk ricotta cheese
1 cup whole milk
Equipment:
oven
baking sheet
pot
food processor
blender
baking pan
Cooking instruction summary:
InstructionsPreheat the oven to 400 degrees F.Place the butternut squash on a baking sheet. Chop the top 1/3 of the garlic off to reveal the cloves and place on the baking sheet with the squash. Drizzle the squash and garlic with olive oil and season with salt + pepper. Transfer to the oven and bake for 30-35 minutes or until the squash is fork tender. Remove from the oven and let cool. Turn the oven to 450 degrees F.Next, bring a large oven safe pot of water to a boil and boil the pasta until al dente. You want the pasta to still have a bite to it. Just before draining, reserve 2 cups of the pasta cooking water. Drain and add the pasta back to the pot.Use a spoon to remove the seeds from the roasted squash. Discard the seeds. Now scoop the flesh from the squash and add it to a blender or food processor, discard the squash skin. Squeeze the roasted garlic cloves out of their skins and add to the blender. Now add the 1 1/2 cups of reserved pasta water, the milk, oregano and thyme. Season with salt + pepper. Pulse until completely smooth. Add the ricotta and pulse until just combined.Pour the butternut squash sauce over the pasta and set the pot over medium heat. Add the spinach, sun-dried tomatoes and 1/4 cup oil from the sun-dried tomato jar. Toss to combine. Cook until the spinach is wilted and the sauce is hot, about 5 minutes. Remove from the heat and stir in the parmesan and fontina cheese. Spread the pasta in even layer, or if needed, transfer to a baking dish. Top with mozzarella and pepperoni. Place in the oven and bake for 10 minutes or until the cheese is melted and gooey. Eat!
Step by step:
1. Preheat the oven to 400 degrees F.
2. Place the butternut squash on a baking sheet. Chop the top 1/3 of the garlic off to reveal the cloves and place on the baking sheet with the squash.
3. Drizzle the squash and garlic with olive oil and season with salt + pepper.
4. Transfer to the oven and bake for 30-35 minutes or until the squash is fork tender.
5. Remove from the oven and let cool. Turn the oven to 450 degrees F.Next, bring a large oven safe pot of water to a boil and boil the pasta until al dente. You want the pasta to still have a bite to it. Just before draining, reserve 2 cups of the pasta cooking water.
6. Drain and add the pasta back to the pot.Use a spoon to remove the seeds from the roasted squash. Discard the seeds. Now scoop the flesh from the squash and add it to a blender or food processor, discard the squash skin. Squeeze the roasted garlic cloves out of their skins and add to the blender. Now add the 1 1/2 cups of reserved pasta water, the milk, oregano and thyme. Season with salt + pepper. Pulse until completely smooth.
7. Add the ricotta and pulse until just combined.
8. Pour the butternut squash sauce over the pasta and set the pot over medium heat.
9. Add the spinach, sun-dried tomatoes and 1/4 cup oil from the sun-dried tomato jar. Toss to combine. Cook until the spinach is wilted and the sauce is hot, about 5 minutes.
10. Remove from the heat and stir in the parmesan and fontina cheese.
11. Spread the pasta in even layer, or if needed, transfer to a baking dish. Top with mozzarella and pepperoni.
12. Place in the oven and bake for 10 minutes or until the cheese is melted and gooey. Eat!
Nutrition Information:
covered percent of daily need
