Squash and Leek Rigatoni au Gratin | RICARDO

Ingredients

• 4 cups (600 g) peeled, seeded and cubed butternut squash
• 2 tbsp (30 ml) olive oil
• 3/4 lb (375 g) rigatoni
• 3 cups (285 g) thinly sliced leeks (about 1 or 2)
• 1 small onion, chopped
• 2 cloves garlic, chopped
• 1/4 cup (55 g) butter
• 1/4 cup (40 g) unbleached all-purpose flour
• 2 cups (500 ml) chicken broth
• 1 cup (250 ml) milk
• 8 cups (240 g) lightly packed fresh spinach, stemmed and coarsely chopped (2 bags of 6 oz / 170 g)
• Red pepper flakes (optional)
• Grated nutmeg (optional)
• 1 cup (100 g) grated cheddar cheese
• 1/2 cup (35 g) grated Parmigiano-Reggiano cheese
• Salt and pepper