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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Enjoy. Ingredients:
1 lb rigatoni pasta |
2 tablespoons olive oil, divided |
1 garlic clove, minced |
1 (10 ounce) box frozen pureed squash |
1 teaspoon dried sage |
2 tablespoons butter |
3 tablespoons flour |
1/2 cup chicken broth |
1 cup milk |
1/2 cup white wine |
1 cup grated parmesan cheese, divided |
2 cups mozzarella cheese |
Directions:
1. Preheat the oven to 350.
2. Cook pasta according to package directions in a large pot with salty water, do not add olive oil to the water (you want to stop cooking right before the pasta is al-dente since it will be in the oven, I suggest subtracting 2-3 minutes off the suggested cooking time).
3. Heat 1 tablespoon of olive oil in a large pan over medium-high heat.
4. Lower temp to medium and add the garlic and cook until fragrant, about 2 minutes.
5. While the garlic cooks, heat the squash in the microwave for 2 minutes; it will still be somewhat frozen after 2 minutes but that’s ok.
6. Add the squash, sage, and salt and pepper to taste to the pan with the garlic.
7. Cook until squash is thawed, then add in the wine and cook until the mixture thickens slightly, about 5 minutes.
8. Meanwhile, melt the butter and remaining olive oil together in a saucepan over medium-high heat.
9. After the butter melts, add in the flour.
10. Stir to make a thickened roux, if the mixture is not liquid-like, stream in some olive oil until you get a liquid consistency.
11. After this is done, add in the chicken broth and whisk until there are no lumps.
12. Add in the milk and whisk again.
13. Cook the white sauce over medium-high heat, stirring every now and then, until thickened enough to coat the back of a wooden spoon, about 5-10 minutes.
14. Add 3/4 cup parmesan cheese and stir until it melts.
15. After both sauces are made, combine them in the large pan.
16. Stir until combined. Taste for seasoning, add more salt or pepper as needed.
17. Drain your pasta, put it back in the large pot and pour the sauce over.
18. Mix until all the pasta is coated, and then pour into a 13x9 pan coated with cooking spray.
19. Sprinkle the remaining cheeses evenly over the top and bake, covered with foil, for 20 minutes.
20. Then take off the foil and cook for another 10 minutes until the top is golden brown.
21. Serve with a side salad and crusty bread to soak up the sauce.
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