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Rigatoni Torte with Fall Vegetables

Joanne Eats Well With Others
  • minutes
  • Serves 6 to 8

INGREDIENTS

12 oz

Broccoli

1

Eggplant, medium

1

Leek, large

3

sprigs Sage, fresh

32 oz

Butternut squash soup

1 lb

Rigatoni

2 tbsp

Flour

1 tsp

Truffle oil

2 cups

Gruyere, grated

1 cup

Ricotta cheese