Squash and Leek Rigatoni au Gratin

Squash and Leek Rigatoni au Gratin

  • Preparation 50 min
  • Cooking 1 h
  • Makes 8 to 10 servings
  • Freezes Yes
  • Nut-free
See

Categories

Ingredients

    • 4 cups (600 g) peeled, seeded and cubed butternut squash
    • 2 tbsp (30 ml) olive oil
    • 3/4 lb (375 g) rigatoni
    • 3 cups (285 g) thinly sliced leeks (about 1 or 2)
    • 1 small onion, chopped
    • 2 cloves garlic, chopped
    • 1/4 cup (55 g) butter
    • 1/4 cup (40 g) unbleached all-purpose flour
    • 2 cups (500 ml) chicken broth
    • 1 cup (250 ml) milk
    • 8 cups (240 g) lightly packed fresh spinach, stemmed and coarsely chopped (2 bags of 6 oz / 170 g)
    • Red pepper flakes (optional)
    • Grated nutmeg (optional)
    • 1 cup (100 g) grated cheddar cheese
    • 1/2 cup (35 g) grated Parmigiano-Reggiano cheese
    • Salt and pepper

Preparation

Personal Note