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BAKED RIGATONI WITH ROASTED BUTTERNUT SQUASH, SAUSAGE AND RAPINI

A robust pasta bake that hits all the flavor spots with juicy pork sausages, sweet roasted butternut squash, creamy-salty cheeses and just the right bitter bite from the rapini.
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Ingredients
  

  • 1 medium butternut squash peeled, seeded, and cut into ½ inch cubes
  • 2 T olive oil
  • Salt and pepper
  • 1 lb pkg rigatoni
  • 1 bunch rapini aka broccoli rabe, thoroughly washed and cut into bite-sized pieces
  • 1 lb bulk sweet Italian sausage Hot sausauge works quite well, too
  • 8 oz whole milk mozzarella grated
  • 16 oz whole milk ricotta.
  • 2/3 cup grated Pecorino Romano cheese
  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 4 cloves garlic minced
  • 2 cups whole milk
  • ½- 1 tsp Kosher salt
  • ½ tsp black pepper
  • fresh nutmeg 4 quick swipes on a rasp (1/8 tsp-ish)
  • 2 cups chicken stock low sodium commercial or homemade

Instructions
 

  • Butternut squash: Preheat oven to 425. Put the peeled, seeded, and cubed butternut squash onto a baking sheet with the 2 T olive oil and toss to coat the squash. Spread the squash into a single layer and salt and pepper evenly (about ½ tsp salt and the same of pepper). Roast, tossing every 10 minutes, until the squash starts to brown a bit. It should be firm on the outside. This should take between 20-40 minutes depending on your squash and how brown you like your butternut. Remove from the oven and put into a large mixing bowl and set aside. Reduce oven temperature to 400.
  • Pasta and Rapini: Bring a large pot of well-salted water to a boil. Add rigatoni and cook the least amount of time recommended on the box (it will continue to cook in the oven). Five minutes before the pasta cooking time is up, add the rapini. When time is up, drain the brocolini and pasta and add to the bowl with the butternut squash.
  • Sausage: Meanwhile, heat 1 to 2 tablespoons olive oil in a large saute pan over medium heat. Add the sausage, breaking it up with a wooden spoon, until it is browned, about 10 minutes. Remove with slotted spoon or spatula, and add to the butternut squash, pasta bowl.
  • Bechemel: If there are a lot of sausage drippings left in the pan, dump them out though wiping the pan isn’t necessary. In the pan, add the butter, turn to medium heat. Once the butter has melted, add the minced garlic and stir for one minute. Add the flour and stir to incorporate for a minute or two. Slowly add the milk, stirring constantly, switch to a whisk to make sure there are no lumps. Bring to a bubble. Add the salt, pepper, nutmeg and chicken broth. Bring back to a bubble and then reduce heat to medium low to keep a very slow simmer for 5 minutes, stirring frequently. Take off the heat and add to the bowl with the pasta, etc. Gently and thoroughly toss the ingredients together. Add the ricotta, mozzarella, and half the Romano and again gently and thoroughly mix.
  • Bake: Generously butter a deep lasagna pan. Pour the pasta mixture into the pan, making sure it’s evenly distributed but do not pat it down. Sprinkle with the remaining Romano. Bake uncovered in center/top of the oven for 20-30 minutes or until bubbly and just beginning to brown. Let sit at least 15 minutes before serving.