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This straightforward Creamy Baked 4 Cheese Butternut Squash Rigatoni is the proper dinner. Fast, straightforward, 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. Actually 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 feast too. You possibly can’t go fallacious with this Tuscan-style butternut squash pasta.
Typically I look again at older recipes and I’m wondering what I used to be considering after I determined to make and share that recipe. After which typically I look again and suppose, wow I have to make this!
This can be a pasta that I appeared method, method, method again for. I used to be going by means of recipes for our HBH 10-year anniversary after I got here throughout this recipe and thought, yummm!
I appeared 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 components with me on the time and determined to only 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 a lot of recent oregano, chili flakes, salt, and pepper.
As soon as the squash has completed roasting, puree it with the garlic and ricotta cheese till easy. You are able to do this in a meals processor or blender.
Now the pasta, take an enormous oven-safe skillet with sides and add a couple of cups of water. Simply sufficient to prepare 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, a lot of spinach, the sun-dried tomatoes. And end with a mixture of gouda and parmesan cheese.
Toss every little thing till it’s creamy. Prime with fontina cheese and bake till melty and the sauce is effervescent up.
I often high with recent herbs, then serve it up! DELICIOUS!
That is my ultimate 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!
Searching for extra consolation pasta recipes? Listed here are a couple of concepts:
Creamy Solar-Dried Tomato Rooster Pasta
Pesto Tortellini Zuppa Toscana
Creamy Roasted Garlic Butternut Squash Pasta
One Pot French Onion Pasta with Crispy Prosciutto
Basil Parmesan Pasta with Crispy Rooster, Prosciutto, and Arugula
Lastly, in the event you make this Baked 4 Cheese Butternut Squash Rigatoni make sure to go away a remark and/or give this recipe a ranking! Above all, I like to listen to from you guys and at all times do my greatest to reply to each remark. And naturally, in the event you do make this recipe, don’t overlook 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.
Prep Time 25 minutes
Cook dinner Time 45 minutes
Whole Time 1 hour 10 minutes
Energy Per Serving: 497 kcal
Dietary info is simply an estimate. The accuracy of the dietary info for any recipe on this website just isn’t 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 easy. Season with salt and pepper.4. In a big, oven-safe skillet with sides, convey 3 1/2 cups water to a boil, add the pasta, and prepare dinner, stirring usually, 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 high 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.