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4.14 from 15 votes

Baked 4 Cheese Butternut Squash Rigatoni.

An extra cheesy pasta dish, that's simple, east and relatively quick
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Main Course
Cuisine: Italian
Keyword: pasta
Servings: 6 Servings
Calories: 660kcal
Author: halfbakedharvest

Ingredients

  • 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

Instructions

  • 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!

Nutrition

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