Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Four-Cheese Butternut Squash Baked Fusilli
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- Level: Easy
- Total: 55 min
- Active: 15 min
- Yield: 6
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 793
- Total Fat
- 36 g
- Saturated Fat
- 17 g
- Carbohydrates
- 80 g
- Dietary Fiber
- 7 g
- Sugar
- 10 g
- Protein
- 39 g
- Cholesterol
- 83 mg
- Sodium
- 1157 mg
Fusilli mixed with homemade tomato sauce, roasted butternut squash and four cheeses -- fresh ricotta, mozzarella, Gorgonzola and Parmesan -- bakes until golden brown.
- Level: Easy
- Total: 55 min
- Active: 15 min
- Yield: 6
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 793
- Total Fat
- 36 g
- Saturated Fat
- 17 g
- Carbohydrates
- 80 g
- Dietary Fiber
- 7 g
- Sugar
- 10 g
- Protein
- 39 g
- Cholesterol
- 83 mg
- Sodium
- 1157 mg
Ingredients
Directions
- Preheat oven to 450 degrees F. Bring a large pot of salted water to a boil.
- Toss the squash with 2 tablespoons of the oil and 1/4 teaspoon each salt and pepper on a rimmed baking sheet. Bake, stirring once or twice, until golden brown and tender, 12 to 15 minutes.
- Meanwhile, heat the remaining 2 tablespoons of oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of the tomatoes and 1 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly, add the sage and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Stir in the ricotta and season with salt and pepper.
- Cook the fusilli in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and transfer it to a large bowl.
- Add the tomato sauce, cooked squash, 1 cup of the mozzarella, the gorgonzola, and half of the Parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the remaining 1 1/2 cups mozzarella and Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta rest for about 10 minutes before serving.
