Baked 4 Cheese Butternut Squash Rigatoni.
An extra cheesy pasta dish, that's simple, east and relatively quick
Servings: 6 Servings
- 1/2 a medium butternut squash seeded
- 1 head garlic outer skins removed
- 2 tablespoons oil
- kosher salt + pepper
- 1 pound rigatoni
- 1 cup whole milk
- 2 teaspoons dried oregano
- 2 teaspoons dried thyme
- 1 cup whole milk ricotta cheese
- 2 cups fresh baby spinach
- 1/2 cup oil packed sun-dried tomatoes chopped
- 1 cup grated parmesan cheese
- 1 cup shredded fontina cheese
- 1 cup shredded mozzarella cheese
- 8-10 pepperoni optional
Preheat 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!
Calories: 660kcal | Carbohydrates: 64g | Protein: 32g | Fat: 30g | Saturated Fat: 14g | Cholesterol: 76mg | Sodium: 624mg | Potassium: 533mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1785IU | Vitamin C: 12.5mg | Calcium: 593mg | Iron: 2.7mg