Rigatoni with Ricotta Cheese, Squash and Bacon

January 21, 2017

Nashville chef Sal Avila demonstrated this satisfying dish at the Edible Kitchen January 21, 2017.

Ingredients

1 largebutternut squash, peeled, seeded and grated

6 ouncesbacon

1 largewhite onion, minced

6cloves garlic, minced

pinchchili flake and dried oregano

salt

1 poundrigatoni, cooked al dente

1/2 cupParmesan or pecorino romano cheese

1-2 cupsricotta cheese (preferably whole milk)

bacon bits or crumbed bacon

1/2 cupbreadcrumbs

Preparation

Preheat oven to 400F.

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 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 30 minutes or until heated through and top is goilden browned. Serve with breadcrumbs and crumbled bacon. Serves 8-10