Baked 4 Cheese Butternut Squash Rigatoni

halfbakedharvest.com

J DeVol

2 tablespoon extra virgin olive oil

2 cups cubed butternut squash

1 shallot, halved

6 to 10 cloves garlic, smashed

2 tablespoons fresh oregano leaves

chili flakes

kosher salt

black pepper

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

½ cup oil packed sun-dried tomatoes, chopped

½ cup shredded gouda cheese

¼ cup grated parmesan cheese

1 cup shredded fontina or provolone cheese

Directions at halfbakedharvest.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer