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Baked 4 Cheese Butternut Squash Rigatoni

Tieghan, Half Baked Harvest
  • 75 minutes
  • Serves

INGREDIENTS

8

Pepperoni

2 cups

Baby spinach, fresh

1/2

Butternut squash, medium

1

head Garlic

2 tsp

Oregano, dried

1/2 cup

Sun-dried tomatoes, oil packed

2 tsp

Thyme, dried

1 lb

Rigatoni

1

Kosher salt + pepper

2 tbsp

Oil

1 cup

Fontina cheese

1 cup

Mozzarella cheese

1 cup

Parmesan cheese, grated

1 cup

Whole milk

1 cup

Whole milk ricotta cheese