Baked Rigatoni With Butternut Squash & Amaretti Crumbs

6 faves
More from this source
SF Gate

Comments

Add a comment

Ingredients

1 pound rigatoni

2 cups peeled, cubed butternut squash ( 1/2-inch cubes, from about 1/2 large squash)

1 quart whole milk

4 tablespoons butter + more for greasing the pan

1/2 cup all-purpose flour

2 teaspoons kosher salt, or to taste

Pinch ground black pepper

1/2 cup shredded aged Italian provolone cheese

1 cup shredded Italian fontina

2 tablespoons chopped fresh sage

3 tablespoons amaretti cookie crumbs

You might also like

Creamy Baked Rigatoni With Butternut Squash & G...
Foodess
Harvest Pasta Casserole
Kraft Foods
Baked Ziti
Spoon Fork Bacon
Cheesy Baked Mexi-Rigatoni
Picky Palate
Baked Rigatoni With Tiny Meatballs
smitten kitchen
Baked Rigatoni
Real Simple
Cheesy "Baked" Spinach & Mozzarella Rigatoni
The Kitchn
Baked Pasta With Summer Vegetables
Handle the Heat
Extra-Crusty Baked Rigatoni With Beef Rag├╣
Williams-Sonoma
Baked Rigatoni With Mushrooms And Prosciutto
Food & Wine