Baked 4 Cheese Butternut Squash Rigatoni.
Ingredients
- 2 tablespoon extra virgin olive oil
- 2 cups cubed butternut squash
- 1 shallot, halved
- 6-10 cloves garlic, smashed
- 2 tablespoons fresh oregano leaves
- chili flakes
- kosher salt
- black pepper
- 1 cup ricotta cheese
- 1 pound rigatoni or other short cut pasta
- 1 cup milk or cream
- 1 tablespoon Italian seasoning
- 2 cups fresh baby spinach
- 1/2 cup oil packed sun-dried tomatoes, chopped
- 1/2 cup shredded gouda cheese
- 1/4 cup grated parmesan cheese
- 1 cup shredded fontina or provolone cheese
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Instructions
- 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!
Source
Original recipe: View Original