Butternut Squash Rigatoni Pasta Pie.
Ingredients
- 2 tablespoons extra virgin olive oil
- 4 cups cubed butternut squash
- 4 cloves garlic smashed,
- 1 shallot, halved
- 2 tablespoons chopped fresh sage
- chili flakes
- kosher salt + black pepper
- 1 teaspoon honey
- 1 cup milk
- 1 1/2 cups shredded gouda cheese
- 2 tablespoons salted butter
- 1 cup shredded mozzarella cheese
- 1 pound rigatoni pasta
- 8 slices prosciutto
- 1 tablespoon fresh oregano leaves
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Instructions
- 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.
Source
Original recipe: View Original