Half Baked Harvest · by Tieghan Gerard★ 4.9 (101)
Butternut Squash Rigatoni Pasta Pie
NUTRITION · PER SERVING90M COOK
CAL 23%·PRO 44%
CARBS 55G48% OF CAL
4G FIBER0G ADDED0G INTRINSIC45G OTHER6G TOTAL SUGAR
FAT 19G37% OF CAL
9G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Rigatoni layered with roasted butternut squash, prosciutto, sage, and melted mozzarella. Cozy fall flavors with Italian soul—baked until bubbly.
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View the full recipe on Half Baked Harvest →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 tablespoons extra virgin olive oil
- 4 cups cubed butternut squash
- 4 cloves garlic smashed,
- 1 shallot, halved
- 2 tablespoons chopped fresh sage
- chili flakes
- kosher salt + black pepper
- 1 teaspoon honey
- 1 cup milk
- 1 1/2 cups shredded gouda cheese
- 2 tablespoons salted butter
- 1 cup shredded mozzarella cheese
- 1 pound rigatoni pasta
- 8 slices prosciutto
- 1 tablespoon fresh oregano leaves
At a glance
PER SERVING · TIME 90M
CAL 23%·PRO 44%
CARBS 55G48% OF CAL
4G FIBER0G ADDED0G INTRINSIC45G OTHER6G TOTAL SUGAR
FAT 19G37% OF CAL
9G SAT10G 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
- 30m
- Cook
- 1h
- Sodium
- 735mg
- Total sugar
- 6g
- Added sugar
- ≥1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 313mg
- Calcium
- 317mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 735MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.