Roasted Winter Squash Rigatoni
Roasted Winter Squash Rigatoni 🤤 I absolutely love incorporating winter produce into everyday meals, and this easy pasta recipe is such a family favorite! Keep reading for the recipe.
What you’ll need —
8 oz Rigatoni Pasta
1 small Butternut Squash, chopped
1 Sweet Potato, chopped
1/2 red onion
4 cloves garlic
2 tbsp olive oil
1 tsp oregano
1 tsp red pepper flakes
1 tsp cumin
1 tsp salt
1/2 tsp pepper
1 cup whole milk
2 cups Spinach
1 cup Ricotta
1/3 cup Parmesan
1/2 cup panko
Pumpkin Seeds and Dried Cranberries, for serving.
salt and pepper, to taste
Instructions —
Preheat oven to 425 degrees
On a large baking sheet, toss squash, sweet potato, red onion, and garlic with olive oil, oregano, red pepper flakes, cumin, salt, and pepper. Bake for 20-25 minutes, or until squash is lightly brown and cooked through.
Add the cooked squash, sweet potato, red onion, and garlic cloves (pop out of skin) to a blender or food processor and blend until smooth.
In a large pot, cook pasta until it is al dente. Add pasta back into the pot with the squash sauce, milk, spinach, ricotta cheese, and parmesan until melted and bubbly. Transfer to a 9x13-inch casserole pan.
In a small saucepan, heat 1 tbsp of olive oil over medium heat and add panko. Cook until the panko is crisp and golden.
Sprinkle panko on top of pasta dish and bake in oven for 15-20 minutes, or until cheese is melted and bubbly. Once done, top with pumpkin seeds and dried cranberries.
Enjoy!