Baked Rigatoni with Butternut Squash, Kale, Sage and Pecans
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A no-boil baked pasta casserole with butternut squash, kale, sage, and pecans in a ricotta and broth base. Cozy fall comfort food with a vegetarian protein base of nuts and cheese.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3 tablespoons olive oil (or use 1/2 butter)
- 1 red onion,diced (2 cups)
- 4 garlic cloves, rough chopped
- 3-4 cups butternut squash, peeled, diced into 3/4 inch cubes
- 1-2 tablespoons fresh sage, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- ¼ teaspoon red pepper flakes, optional
- 1 bunch lacinato kale, thick stems removed, torn into bite-sized pieces.
- 3 cups veggie broth or chicken stock ( I used water with 2 teaspoons vegetable bouillon paste)
- Salt and pepper to taste
- 1 teaspoon lemon zest
- 8 ounces dry pasta- penne, ziti, rigatoni, etc. ( about 3 1/4 cups)
- 16 ounces whole milk ricotta
- 3-4 ounces fresh burrata or mozzarella cheese ball, or sub grated mozzarella
- 1/4 cup grated pecorino cheese or parmesan ( pecorino elevates here!)
- 1/4 cup chopped pecans (or walnuts)
At a glance
PER SERVING · TIME 70M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 40m
- Sodium
- 974mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 720mg
- Calcium
- 303mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 974MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.