Description
A comforting and creamy baked pasta dish featuring roasted butternut squash, rigatoni, and a rich cheese sauce.
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 pound rigatoni pasta
- 2 tablespoons butter
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 cup chicken or vegetable broth
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon dried sage
- 1/2 cup breadcrumbs
- Fresh parsley for garnish
Instructions
- Preheat oven to 400°F (200°C).
- Toss cubed butternut squash with olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes until tender and lightly caramelized.
- Meanwhile, cook rigatoni according to package directions until al dente. Drain and set aside.
- In a large saucepan, melt butter over medium heat. Add garlic and cook for 1 minute.
- Whisk in flour and cook for 2 minutes until golden.
- Gradually whisk in milk, cream, and broth. Cook, stirring constantly, until thickened, about 5 minutes.
- Stir in Parmesan, mozzarella, nutmeg, sage, salt, and pepper. Mix until cheese is melted and smooth.
- Combine cooked pasta, roasted squash, and cheese sauce in a large bowl. Stir well.
- Transfer mixture to a greased 9×13 baking dish. Top with breadcrumbs.
- Bake for 20-25 minutes until bubbly and golden brown.
- Let cool for 5 minutes, then garnish with parsley and serve.
Notes
For a vegetarian version, use vegetable broth. You can also add cooked chicken or Italian sausage for extra protein.
Nutrition
- Calories: 520
- Sugar: 8g
- Fat: 26g
- Carbohydrates: 58g
- Protein: 18g