Butternut Squash and Gorgonzola Rigatoni Pasta Pie with Fried Sage
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Half Baked Harvest · by Tieghan Gerard★ 5.0 (7)

Butternut Squash and Gorgonzola Rigatoni Pasta Pie with Fried Sage

NUTRITION · PER SERVING95M COOK
CAL 31%·PRO 52%
CARBS 79G51% OF CAL
8G FIBER0G ADDED0G INTRINSIC64G OTHER7G TOTAL SUGAR
FAT 26G38% OF CAL
13G SAT13G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A baked pasta pie with roasted butternut squash, creamy Gorgonzola, sage, and pepperoni, bound with egg and cream. A seasonal fall pasta main dish.

mainitalianpastacasserole
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Nutrition & ingredients

Ingredients

serves 6
  • 1 pound rigatoni pasta (the biggest variety you can find)
  • 4 cups cubed butternut squash (about 1 small butternut squash)
  • 2 tablespoons olive oil
  • salt + pepper
  • 4-6 ounces gorgonzola (plus more for topping)
  • 8 ounces burrata cheese (may sub fresh mozzarella)
  • 1 egg (beaten)
  • 1/2 cup milk (I used 2 percent)
  • 1 tablespoon butter
  • 1/2 onion (chopped)
  • 2 cloves garlic (minced or grated)
  • 3 cups chicken broth
  • 1 bunch sage (dived)
  • 1/4 teaspoon cayenne pepper (or to your liking)
  • 1/8 teaspoon nutmeg
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup shredded mozzarella cheese
  • 8 pepperoni rounds (optional)
PREP
20M
SODIUM
1179MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.