Ingredients
- ½ pound rigatoni pasta, cooked al dente
- SAUCE
- 1 Tablespoon olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 (28 ounce) can chopped plum tomatoes with juice
- ½ cup fresh basil, chopped
- CHEESE FILLING
- 3 cups low-fat ricotta cheese
- 2 eggs,
- ¼ cup fresh sage. minced
- 1 Tablespoon lemon rind, grated
- ⅛ teaspoon nutmeg
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 large butternut squash cooked and pureed
- TOPPING
- 1 cup mozzarella cheese, shredded
- ½ cup Parmigiano Reggiano Cheese, grated
Recipe Description
Tasty Butternut Squash Pasta Bake with pureed squash folded into creamy ricotta cheese and sage herb adding delicious flavor! This casserole dish is topped with another layer of cheese adding three flavorful cheeses to this meal! For more recipes like this visit The Foodie Affair’s website. Some recipes are healthy and others are decadent!
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