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BUSH'S® Baked Rigatoni and Sausage with Beans and Roasted Squash

"This rich dish is cold-weather comfort food at its best. Your kids will never suspect that there are a ton of veggies hidden in the cheesy goodness."
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Ingredients

1 h 10 m servings 480 cals
Original recipe yields 8 servings

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Directions

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  1. Preheat oven to 400 degrees F. Place water for the pasta on to boil. Lightly oil a 9-by-13 inch gratin or baking dish.
  2. On a large baking sheet or roasting pan, toss squash with 1 tablespoon of the olive oil. Scatter thyme and half of the whole garlic cloves over the squash. Season with salt and pepper. Roast in the oven for about 20 to 25 minutes until squash is tender, but not mushy.
  3. Meanwhile, in a large skillet set over medium high heat, heat remaining tablespoon of the oil. Add sausage and cook, stirring frequently until meat is fully cooked and no longer pink.
  4. Lower heat to medium and add remaining whole garlic cloves and spinach, saute for 1 minute then remove garlic if desired. Season lightly with salt and pepper.
  5. When squash has finished cooking remove from oven and remove garlic cloves and thyme stems if you prefer. Add squash to the sausage and spinach mixture.
  6. Reduce oven to 375 degrees F.
  7. Boil pasta, and drain about 2 minutes before the package directions suggest, so pasta is still a little firm. Toss drained pasta with sausage mixture.
  8. Add stock, 1/4 cup of mozzarella, 1/3 cup of Romano, 1/2 teaspoon salt and 1/2 teaspoon pepper. Add Great Northern Beans and gently toss.
  9. Transfer to prepared gratin or baking dish and top with breadcrumbs, remaining 1/4 cup of grated mozzarella and 1/3 cup of Romano. Drizzle with heavy cream (or olive oil).
  10. Bake for 25 minutes, until heated through and crusty on top.

Nutrition Facts


Per Serving: 480 calories; 14.6 g fat; 65.6 g carbohydrates; 23.5 g protein; 46 mg cholesterol; 767 mg sodium. Full nutrition

Reviews

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I thought this recipe was dry just like many of the other reviews said. I also found this extremely bland. I seasoned the dish at every step with salt and pepper but it ended up with not much ...

This recipe made a huge portiona and it was very tasty. It was a bit dry--I'll definitely add a bit more chicken stock next time and a bit more cream at the end.

This was really great. I make a lot of pasta dishes because they are quick, easy, and tasty. Sometimes it is mundane making the same thing over and over again so this really spiced it up. It ...

I liked the combinations, but was a little dry. Next time, I'll add a little more broth.