Butternut squash, Italian Pasta and Rigatoni casserole
Preheat oven to 425 F. Line a baking sheet with parchment paper and drizzle squash, cut into 2 halves, with olive oil. Place cut side down on the baking sheet. Roast for 45 min to 1 hr. Cool to handle and remove seeds. Scrape flesh from the skin and mash in a large bowl. Season with salt, pepper and nutmeg to taste. Combine squash with ricotta cheese.
Reduce oven heat to 375 F.
Bring a large pot of water to a boil. Cook the pasta for 5-6 min.
Heat a skillet over medium heat and melt the butter. When foam subsides, crisp sage leave and brown the butter until it has a nutty small. Remove the sage leaves to a paper towel-lined plate to drain. Add butter and crumbled sage to the squash and ricotta mixture.
In a skillet, brown crumbled sausage, add garlic and fennel. Add sausage mixture to the squash and combine. Add 1/2 of the chicken stock and then add pasta and 1/2 of the grated cheese. If the mixture does not move freely, add more stock as needed. Transfer the pasta mix to a casserole dish and top with the remaining cheese. Bake until bubbly, 20 to 30 min.
Serve with a salad of escarole, Romaine and shaved fennel, dressed with a balsamic or lemon vinaigrette dressing.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (287g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 420 | ||
Calories from Fat: 290 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 32.2g | 43 % | |
Saturated Fat 15.1g | 75 % | |
Monounsaturated Fat 11.9g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 92.9mg | 29 % | |
Sodium 887.8mg | 31 % | |
Potassium 337.1mg | 9 % | |
Total Carbohydrate 7.2g | 2 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 7g | ||
Protein 24.6g | 35 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 420
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