Four-Cheese Butternut Squash Baked Fusilli
- Level: Easy
- Yield: 6
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 793
- Total Fat
- 36
- Saturated Fat
- 17
- Carbohydrates
- 80
- Dietary Fiber
- 7
- Sugar
- 10
- Protein
- 39
- Cholesterol
- 83
- Sodium
- 1157
- Total: 55 min
- Active: 15 min
Ingredients
Kosher salt and freshly ground black pepper
1 small (1 1/4 pound) butternut squash, peeled, seeded, and cut into 1/2-inch cubes (about 3 cups)
4 tablespoons extra-virgin olive oil
4 garlic cloves, thinly sliced
Pinch crushed red pepper flakes
One 28-ounce can plum tomatoes, crushed by hand
One 15-ounce can plum tomatoes, crushed by hand
1 tablespoon chopped fresh sage
1 cup fresh ricotta
1 pound dried fusilli
2 1/2 cups shredded mozzarella
1/2 cup crumbled Gorgonzola dolce or other mild blue cheese
1 cup grated Parmesan
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.