Ingredients
– 400 g butternut squash, peeled and diced
– 1 tablespoon olive oil
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 2 cups rigatoni pasta
– 2 cups shredded cheese
– 1 cup ricotta cheese
– 2 cups baby spinach
– 1 teaspoon garlic powder
– 1/2 cup grated parmesan cheese
Method
1. Preheat the oven to 200°C. Toss the butternut squash with olive oil, salt, and black pepper on a baking tray. Roast for about 25-30 minutes until tender.
2. Boil water in a large pot and cook the rigatoni until al dente, according to package instructions. Drain the pasta and set aside.
3. In a large bowl, mix together the roasted butternut squash, rigatoni, shredded cheese, ricotta, baby spinach, and garlic powder until combined.
4. Transfer the mixture into a baking dish. Top with grated parmesan cheese then bake for 20 minutes, until the cheese is bubbly and golden.
5. Let the dish cool slightly before serving. Enjoy your cheesy pasta!
You may also be interested in the following websites:
GardenBix.com
cheeseofchoice.org
freescience.info
recipebix.com
