Rigatoni with Roasted Sweet Potatoes
Total TimePrep: 30 min. Cook: 15 min.
This was beyond amazing. I actually made this into a lasagna instead of rigatoni. Here's what I did:I used 2 cups cubed butternut squash instead of the sweet potatoes. I was short on time, so I increased the temp to 425 and put it in for 8 or 9 minutes.I made the sauce exactly as written except added in about 1 tsp (maybe slightly less) of corn starch to thicken the sauce.I layered it all in a greased 8x8 baking dish. I put just enough sauce on the bottom to cover it. I put some no-bake lasagna noodles, then as much mozzarella cheese as I liked (didn't have shredded parm), then half of the squash. I poured half the remaining sauce on top, then repeated the lasagna-mozzarella-squash-sauce layer. On top of that I put more mozzarella cheese, some grated parmesan, then topped with chopped pecans (didn't have walnuts).I covered & baked it at 375 deg for about 38 minutes, removed the cover and continued to bake it for about 10 minutes.There was some pools of butter on top of it after I took it out, so I removed some of it.IT WAS SO GOOD. If I was going to do anything different, I think I would put more pecans on top. I highly suggest making this. I'm sure even as written this is delicious!
Usually my family loves our sweet potatoes sweet instead of savory, but this recipe is great! In my husband's words it's "strangely delicious." A filling and tasty meal!
I forgot to put the onions in the oven so I just sauted some mushrooms and threw those in there. Yummy and super quick!
substituted ricotta for cream and it worked quite well. delicious!
Yummy! I used 8 oz of Wagon Wheel pasta instead, because that's what I had. I also used kosher salt for roasting the sweet potatoes (which took 40 minutes, not 25). Very yummy and worth the time.