Rigatoni with Butternut, Bacon and Ricotta - Edible Nashville

Ingredients

• 1 large butternut squash, peeled, seeded and grated
• 6 ounces bacon
• 1 large white onion, minced
• 6 cloves garlic, minced
• pinch chili flake and dried oregano
• salt
• 1 pound rigatoni, cooked al dente
• 1/2 cup Parmesan or pecorino romano cheese
• 1-2 cups ricotta cheese
• bacon bits or crumbed bacon
• 1/2 cup breadcrumbs