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The cheesiest, creamiest, sauciest, Butternut Squash Rigatoni Pasta Pie. Greatest for nights while you’re craving Italian, but in addition craving fall flavors. Butternut squash roasted with garlic, shallots, and contemporary sage is pureed right into a creamy cheese sauce with buttery gouda cheese. The sauce is baked into the rigatoni for a enjoyable, saucy pasta pie. Crispy-salty prosciutto provides somewhat crunch on high. Roll your eyes again GOOD!
Properly, isn’t this enjoyable? Once I began making this I used to be so nervous. I simply wasn’t certain how it might end up. Generally dishes like this may be wonderful, and higher than I envisioned. Different occasions they’re disastrous.
However this turned out! And it’s so good, even higher than I dreamt up in my head.
So I’m so excited to share!
Previous to this recipe, I’d solely made a rigatoni pasta pie as soon as earlier than. It was again through the 1st or 2nd yr of HBH. It was additionally a butternut squash pie however with gorgonzola and a distinct methodology of cooking. It’s an previous, previous recipe. I’m certain it’s simply effective, scrumptious even, however that is higher.
My model at this time is less complicated, creamier, and has a couple of completely different flavors. However most significantly, it’s simply scrumptious.
The main points
I did my finest to maintain this straightforward and reduce the steps. This may occasionally look somewhat fancy, nevertheless it’s fast and actually enjoyable to make.
The guts of the pasta is admittedly all within the butternut squash. It’s in season all through fall and at all times so scrumptious when roasted up. Roast the squash, garlic, and herbs collectively on the identical sheet pan. Because the squash roasts, the garlic caramelizes, and the herbs infuse the whole lot with taste.
Toss the squash with garlic, shallots, sage, a small drizzle of honey, chili flakes, salt, and pepper.
Whereas the squash roasts, boil the pasta. Make sure you save among the water for thinning the butternut sauce.
When the squash has completed roasting, puree the whole lot on the pan with a splash of milk, sizzling pasta cooking water, and gouda cheese till clean. You are able to do this in a meals processor or blender.
At this level, organize the noodles upright in a spring-form pan. In case you don’t have a spring type pan, no large deal, simply use an everyday baker with a flat backside. Pour the sauce over the noodles and let it sink down into each nook and cranny.
It’s going to seem to be a whole lot of sauce, however that is the true secret. A lot butternut cheese sauce!
High the pie with extra cheese after which some prosciutto. In case you’re not a prosciutto fan merely omit it.
Bake till the cheese is melty and the sauce is effervescent up. The prosciutto needs to be good and crispy too! The perimeters of the pasta ought to have somewhat crust and the whole lot will scent scrumptious.
The cheese sauce actually melts into the pasta making each chew much more excellent than you may think about. Like mac and cheese meets ravioli. Belief me, it’s so good!
Searching for different butternut squash recipes? Listed here are a couple of concepts:
Lastly, if you happen to make this Butternut Squash Rigatoni Pasta Pie make sure to depart 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 finest to answer each remark. And naturally, if you happen to do make this recipe, don’t overlook to tag me on Instagram! Wanting by means of the pictures of recipes you all have made is my favourite!
Butternut Squash Rigatoni Pasta Pie
Energy Per Serving: 560 kcal
Dietary info is just an estimate. The accuracy of the dietary info for any recipe on this web site shouldn’t be assured.
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1. Preheat oven to 425° F.2. On a baking sheet, toss collectively the butternut squash, garlic, shallots, sage, olive oil, honey, and a pinch every of chili flakes, salt, and pepper. Bake Quarter-hour, toss, then bake one other 10-Quarter-hour, till the squash is tender.3. In the meantime, deliver a big pot of salted water to a boil. Cook dinner the pasta based on package deal instructions till al dente. Simply earlier than draining, take away 1 1/2 cups of the pasta cooking water. Drain.4. Add the roasted butternut squash, garlic, shallots, milk, gouda cheese, and butter, to a meals processor. Pour over 1 cup sizzling pasta water and puree till clean. Season with salt and pepper. Skinny the sauce with extra pasta water. 5. Grease a 9-inch spring type pan with olive oil. Prepare the rigatoni within the pan, standing on their ends. Pour the butternut sauce over the pasta, pushing the sauce into the holes, filling them up. I used ALL the sauce. Sprinkle over the mozzarella. 6. Prepare the prosciutto over the cheese. High with oregano. Bake 25-Half-hour, till the sauce is bubbly. Let sit 5 minutes earlier than serving, then devour.