Baked Butternut Squash Rigatoni

A heartwarming roasted butternut squash sauce with white miso, honey, garlic and sage tossed into fresh Rigatoni and oven baked. Finish this with some toasted breadcrumb, amaretti and fontina cheese! A perfect cold weather pasta.

Serving For Two People

— 300g Rigatoni
— 350g Roasted Butternut Squash Sauce
— 40g Amaretti Pangrattato
— 40g Fontina Cheese

Instructions

1) Preheat oven to 400° F and bring a pot of water to a boil. 

2) Cook pasta for 3 minutes. Warm sauce over medium heat until simmering. 

3) Toss pasta with sauce and season with salt to taste. Transfer to an oven safe dish. Top with Amaretti Pangrattato and grated Fontina Cheese.

4) Bake in oven for 5-6 minutes until cheese starts to brown.

5) Remove from oven, finish with cracked black pepper.

Leave cheese aside for vegan friendly option