This baked pasta has all the good stuff - a marriage of winter squash and caramelized onions, a pink sauce from crushed tomatoes and a bit of heavy cream, a combo of Parmigiano and ricotta, and a boost of fall flavor from fresh herbs, such as sage and thyme. There'a a bit of prep here, but the pasta only needs 25 minutes in the oven. It’s definitely hearty enough to be the star of dinner; serve it with sausages, ham, chicken, or just a big green salad.
Note: You can use any kind of winter squash or pumpkin in this recipe. Instead of peeling, dicing, and roasting, as you do with the butternut, skip the peeling. Cut the squash or pumpkin into wedges, scoop out the seeds, and coat with oil and salt. Roast until tender and browned. Spoon the flesh away from the skin and dollop it into the pasta.
Serves 4
- 3 tablespoons plus 2 teaspoons extra-virgin olive oil, more for pan
- 3 heaping cups (1 pound) peeled, large-diced butternut squash (3/4-inch dice)
- 1 large or 2 medium yellow onions (7 to 8 ounces), sliced
- Kosher salt
- ¾ cup fresh breadcrumbs
- 1 cup coarsely grated Parmigiano Regianno (I chop mine in a mini food-processor so that it resemble small coarse pebbles. I cup weighs 4 ounces.)
- 1 cup canned crushed tomatoes
- 3/4 cup heavy cream
- 1 teaspoon balsamic vinegar
- ½ pound (8 ounces) medium shaped pasta of your choice (I like Sfoglini vesuvio or cascatelli)
- One 15- or 16-ounce container fresh ricotta
- 1 tablespoon combination chopped fresh thyme, oregano, sage, parsley or other favorite fall herbs
1. Preheat the oven to 425 degrees F. Rub a 1 ½ to 2-quart shallow gratin or baking dish with olive oil. Line a heavy-duty rimmed baking sheet with parchment paper.
2. Toss the diced butternut squash with 2 tablespoons olive oil and ½ teaspoon salt. Spread on the baking sheet and roast, flipping or stirring once, until browned and tender, about 25 minutes.
3. In a medium sauté pan, heat 1 tablespoon olive oil over medium heat. Add the onions and a big pinch of salt and cook, stirring, until softened and nicely browned, about 15 minutes.
4. Combine the crushed tomatoes, the heavy cream, and the balsamic vinegar in a mixing bowl. Combine the breadcrumbs with a third of the Parmigiano and 2 teaspoons olive oil.
5. Bring a large pot of salted water to a boil. Cook the pasta until al dente, according to the package instructions. Drain the pasta well in a colander and transfer it to the bowl of tomatoes and cream. Sprinkle it with 3/4 teaspoon salt and several grinds of fresh pepper. Add the ricotta, the remaining Parmigiano, the herbs, the sautéed onions, and the roasted squash to the bowl. Stir gently but thoroughly until well combined, and transfer everything to the baking dish, spreading it in an even layer. Top with the Parmigiano-bread crumb mixture.
6. Bake until the top is golden brown and the edges are bubbly, about 25 minutes. Let cool for a few minutes and serve hot.
Tip: If you leftover pasta, transfer it to a smaller baking dish. Before reheating at 350 degrees, drizzle with a little cream or half 'n' half and cover with foil. Reheat for about 20 minutes.
