IMHO, there is no dish as belly and soul-comforting as a pasta bake.

• Oozy cheese enveloping every nook and cranny of noodles and vegetables
• Loads of crispy bits – burnt cheese! toasted breadcrumbs! pasta “chips”!
• Little surprises each time you dig your fork into the casserole

Need I say more?

Beyond the cheese and noodles, I like mine packed with vegetables. In fact, mine usually ends up being a 50/50 mix of vegetables to noods. This adds flavor and texture and allows me to pile my plate high without feeling like I have a brick in my stomach afterwards. When it comes to eating, I’m a volume girl.

A Roadmap

As usual, use this recipe as a roadmap. It’s flexible.

• Don’t have squash or brussels sprouts? Swap in roasted broccoli and fennel.
• Don’t want to roast your veggies first? Stir in frozen peas and a huge carton of baby spinach.
• Have a mess of half-eaten cheeses from last weekend’s charcuterie board? Grate or crumble whatever you have and use that instead of the gruyere and ricotta.
• Prefer a different pasta shape? No problem! Just make sure that cheese has little pockets to hide in.
• Want to add in browned sausage, thinly sliced prosciutto or leftover meatballs? Go for it!

My thorough research has shown that pasta + cheese + veg/proteins = deliciousness in any way combined.

Make Ahead

This dish can be assembled up to 24 hours in advance and baked before serving, or baked off right away and reheated in a 350 degree oven for 15-20 minutes. I’d only reheat the full casserole once, otherwise reheat individual portions in the microwave.

Make It Yours

Now it’s your turn to make it yours! I can’t wait to see what you come up with. Tag me on Instagram @whatweeat.nyc to show me your results.

CRUSTY BAKED RIGATONI WITH BUTTERNUT SQUASH AND BRUSSELS SPROUTS

Ingredients

• 1 pound rigatoni or similar
• 1 small/medium butternut squash, peeled and cut into 1-in cubes
• 1 lb brussels sprouts, trimmed and thinly sliced
• 2 tbsps chopped fresh sage
• 3-4 scallions, thinly sliced
• 2 tbsps capers, drained
• ½ tsp red pepper flakes (or more to taste)
• Zest of 1 lemon
• 3 fat garlic cloves, minced
• 1 tbsp dijon mustard
• 1 cup half and half, light cream or heavy cream
• 2 cups grated gruyere (~6 oz)
• 1 cup pasta water
• 1 cup ricotta
• 1/2 cup pecorino
• 1 cup panko bread crumbs
• 2+ tbsps chopped parsley

Method

• Preheat oven to 425°. Line two sheet trays with parchment paper. Tumble the cubed butternut squash on one, and the thinly sliced brussels sprouts on the other. Drizzle each generously with olive oil and season with salt and pepper. Roast the squash on the bottom shelf (or whichever shelf is hottest in your oven), and the brussels sprouts on the top shelf. The squash will take about 35-40 minutes to get nicely caramelized, flipping once or twice. The brussels sprouts should take around half that or slightly more, flipping once.
• Bring a large pot of water to a boil for pasta while combining the following ingredients in a large bowl: the chopped sage, thinly sliced scallions, drained capers, red pepper flakes, lemon zest, minced garlic, dijon, cream and grated gruyere. Set aside.
• In a small bowl, combine the pecorino, breadcrumbs, parsley and 2 tbsp olive oil. Set aside.
• Meanwhile, salt the boiling water and add pasta, stirring occasionally to keep it from sticking together. Cook until just barely al dente, about 3 minutes shy of its shortest suggested cooking time. Drain pasta, reserving 1 cup pasta cooking liquid.
• Add pasta and the 1 cup reserved pasta water to the creamy, cheesy mixture. Taste and season with salt and black pepper and add more red pepper flakes if you’d like. Finally fold in the roasted butternut squash and crispy brussels sprouts.
• Transfer half of the pasta/veg/cream/cheese mix to large baking dish and dollop with pockets of ricotta. Top with the remaining pasta/veg/cream/cheese the sprinkle the top with a thick layer of the breadcrumb mixture. Bake until pasta is bubbling across the entire surface and breadcrumbs are deep golden brown, 30–35 minutes. Let cool slightly.

Serves 6-8 people, leftovers will be welcome