Rigatoni with Butternut, Bacon and Ricotta - Edible Nashville
ediblenashville.ediblecommunities.com
Tired of lasagna? Try this dish from Chef Sal Avila perfect for fall get togethers. Salty, smoky bacon, sweet butternut squash and creamy ricotta nestle in with
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Cooking tools:
- Chef's knife
- Cutting board
- Pot
- Colander
- Skillet
- Mixing bowl
- Spoon
- Grater
- Baking dish
- Oven
- Measuring cup
- Aluminum foil
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
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