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This easy Creamy Baked 4 Cheese Butternut Squash Rigatoni is the proper dinner. Fast, simple, tacky, and so scrumptious! Roasted butternut squash with shallots, garlic, and herbs in a creamy 4-cheese, sun-dried tomato, spinach sauce. Cooked along with rigatoni pasta, then completed within the oven for a easy, scrumptious fall dinner. Really a kind of pasta bake dinners that everybody on the desk will love. Nice for a weeknight, however equally fancy sufficient to serve up at your subsequent ceremonial dinner too. You may’t go incorrect with this Tuscan-style butternut squash pasta.
Typically I look again at older recipes and I’m wondering what I used to be pondering once I determined to make and share that recipe. After which generally I look again and suppose, wow I must make this!
It is a pasta that I regarded manner, manner, manner again for. I used to be going by means of recipes for our HBH 10-year anniversary once I got here throughout this recipe and thought, yummm!
I regarded on the recipe and thought, wow I may make that a lot extra effectively than it’s written. In order that’s simply what I did! I had all of the elements with me on the time and determined to simply go for it.
It turned out so scrumptious, I simply needed to re-share it!!
Listed here are particulars
First, you’ll wish to roast up the squash. Begin by tossing the squash, shallots, and garlic with numerous recent oregano, chili flakes, salt, and pepper.
Now the pasta, take an enormous oven-safe skillet with sides and add just a few cups of water. Simply sufficient to cook dinner the pasta. As soon as the water is boiling, add the pasta. Cook dinner till the pasta is simply al dente, however don’t drain it! Merely stir within the butternut puree, milk, numerous spinach, the sun-dried tomatoes. And end with a mixture of gouda and parmesan cheese.
Toss every thing till it’s creamy. High with fontina cheese and bake till melty and the sauce is effervescent up.
I normally prime with recent herbs, then serve it up! DELICIOUS!
That is my preferrred fall dinner, and I even obtained the choosy eaters to dive proper into this! It’s all that scrumptious cheese and creamy butternut squash in a Tuscan-style sauce. You simply can’t flip away from that combo!
In search of extra consolation pasta recipes? Listed here are just a few concepts:
Lastly, in the event you make this Baked 4 Cheese Butternut Squash Rigatoni you’ll want to depart a remark and/or give this recipe a ranking! Above all, I really like to listen to from you guys and all the time do my greatest to answer every remark. And naturally, in the event you do make this recipe, don’t neglect to tag me on Instagram! Wanting by means of the photographs of recipes you all have made is my favourite!
Baked 4 Cheese Butternut Squash Rigatoni.
Energy Per Serving: 497 kcal
Dietary data is just an estimate. The accuracy of the dietary data for any recipe on this web site will not be assured.
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1. Preheat oven to 425° F.2. On a baking sheet, toss collectively the olive oil, butternut squash, shallot, garlic, oregano, and a pinch every of chili flakes, salt, and pepper. Bake 20-25 minutes, till the squash is tender.3. Pop the garlic cloves out of their pores and skin. Add the butternut squash, shallot, garlic, and ricotta to a meals processor. Puree till clean. Season with salt and pepper.4. In a big, oven-safe skillet with sides, carry 3 1/2 cups water to a boil, add the pasta, and cook dinner, stirring typically, till the pasta is al dente, 8 minutes. Stir within the pureed butternut squash. Add the milk/ cream, Italian seasoning, spinach, and sun-dried tomatoes, stirring to mix. Stir within the gouda and parmesan till melted. 5. Take away from the warmth and prime with the fontina cheese. Bake 15-20 minutes, till the cheese is melted and gooey. Eat!
Italian Seasoning: Combine 2 tablespoons dried basil, 2 tablespoons dried oregano, 2 teaspoons dried thyme, 1 teaspoon dried rosemary, and 1 teaspoon dried sage. Retailer in a sealed container.