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Baked 4 Cheese Butternut Squash Rigatoni

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 servings
Calories 850
A creamy, cheesy baked pasta dish featuring roasted butternut squash and a blend of four cheeses for a comforting meal.

Ingredients

Vegetables and aromatics

  • 2 tablespoons extra virgin olive oil
  • 2 cups cubed butternut squash
  • 1 shallot shallot, halved
  • 6-10 cloves garlic, smashed
  • 2 tablespoons fresh oregano leaves
  • to taste chili flakes
  • to taste kosher salt
  • to taste black pepper

Cheese and dairy

  • 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

Instructions 

  • Preheat oven to 425°F. Toss squash, shallot, garlic, oregano, chili flakes, salt, and pepper; roast 20-25 minutes.
  • Puree roasted vegetables and ricotta. Cook pasta until al dente, then mix with pureed mixture, milk, spinach, sun-dried tomatoes, and cheeses. Top with fontina and bake until melted, 15-20 minutes.

Notes

Use fresh cheeses for best flavor and meltability.
Calories: 850kcal
Cost: $15
Course: Main Course
Cuisine: American
Keyword: butternut squash