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   Baked Rigatoni and Sausage
with Beans and Roasted Squash

1 lb. rigatoni
2 Tbsp. olive oil
1-1/2 lbs. butternut squash (peel, remove seeds and cut into 2-inch chunks)
6 to 8 stems thyme
6 cloves garlic, peeled
2/3 lb. turkey sausage
1 box frozen spinach, defrosted, and excess water removed
1 can (15.5 oz.) great northern beans or cannellini, rinsed and drained
1/2 cup mozzarella, grated, 1/4 cup reserved
2/3 cup chicken stock
2/3 cup Pecorino Romano cheese, finely grated, 1/3 cup reserved
1/2 tsp. salt
1/2 tsp. ground pepper
1/4 cup breadcrumbs
3 Tbsp. heavy cream

Preheat oven to 400°F. Place water on to boil. Lightly oil a 9- x 13-inch baking dish. On a baking sheet toss squash with 1 Tbsp. of the olive oil. Scatter thyme and half of the whole garlic cloves over the squash. Season with salt and pepper. Roast for 20–25 minutes until squash is tender. In a skillet over medium high heat, heat remaining olive oil. Add sausage and cook throughout. Lower heat to medium and add remaining garlic cloves and spinach, sauté for 1 minute, then remove garlic if desired. When squash has finished cooking remove garlic cloves and thyme stems if you prefer. Add squash to the sausage and spinach mixture. Reduce oven to 375°F. Boil pasta, and drain about 2 minutes before the package directions suggests. Toss drained pasta with sausage mixture. Add stock, 1/4 cup of mozzarella, 1/3 cup of Romano, salt, and pepper. Add great northern beans and gently toss. Transfer to baking dish and top with breadcrumbs, remaining 1/4 cup of grated mozzarella, and 1/3 cup of Romano. Drizzle with heavy cream. Bake for 25 minutes. Serves 6 to 8.

 

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