Half Baked Harvest · by Tieghan Gerard★ 4.8 (140)
Baked 4 Cheese Butternut Squash Rigatoni.
NUTRITION · PER SERVING70M COOK
CAL 30%·PRO 53%
CARBS 73G50% OF CAL
6G FIBER0G ADDED0G INTRINSIC58G OTHER10G TOTAL SUGAR
FAT 24G36% OF CAL
11G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Butternut squash and four cheeses are baked with rigatoni in a creamy sauce. A rich, autumn-inspired pasta dish that feels special but is simple to make.
mainitalianpasta⚙️ food processor🍪 sheet pan🍳 skillet🔥 ovenvegetarian
View the full recipe on Half Baked Harvest →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 tablespoon extra virgin olive oil
- 2 cups cubed butternut squash
- 1 shallot, halved
- 6-10 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
- 1/2 cup oil packed sun-dried tomatoes, chopped
- 1/2 cup shredded gouda cheese
- 1/4 cup grated parmesan cheese
- 1 cup shredded fontina or provolone cheese
At a glance
PER SERVING · TIME 70M
CAL 30%·PRO 53%
CARBS 73G50% OF CAL
6G FIBER0G ADDED0G INTRINSIC58G OTHER10G TOTAL SUGAR
FAT 24G36% OF CAL
11G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 45m
- Sodium
- 759mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 905mg
- Calcium
- 430mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 759MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.