Tired of lasagna? Try this dish from Chef Sal Avila perfect for fall get togethers. Salty, smoky bacon, sweet butternut squash and creamy ricotta nestle in with rigatoni for a filling dish great for entertaining. Chopped fresh kale or other hearty greens makes a great addition too.
1. Preheat oven to 400F.
2. Cook bacon in skillet until crisp. Reserve drippings in skillet. Crumble bacon and set aside. Add onion, garlic and salt to skillet. Saute 10 minutes. Add squash and oregano. Cover and cook 30-40 minutes until the squash is tender and the mixture is the texture of apple sauce. Toss the squash mixture with the Parmesan and drained, rinsed pasta. Place in a 11 x 9′ baking dish and dollop with ricotta cheese. Bake until topis goilden browned and caramelized. Serve with breadcrumbs and crumbled bacon.
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