Squash and Leek Rigatoni au Gratin
Squash and Leek Rigatoni au Gratin
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Squash and Leek Rigatoni au Gratin

50 MIN
1 H
8 to 10 servings



  1. With the rack in the middle position, preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Place the squash on the baking sheet. Drizzle with the oil, and season with salt and pepper. Bake for about 20 minutes or until tender, stirring halfway through cooking. Set aside.
  3. Meanwhile, in a large pot of salted boiling water, cook the pasta al dente. Drain. Lightly oil and set aside.
  4. In the same pot over medium-high heat, soften the leeks, onion and garlic in the butter. Season with salt and pepper. Sprinkle with the flour and cook for 1 minute, stirring constantly. Add the broth and milk. Bring to a boil. Simmer for 5 minutes.
  5. Off the heat, with an immersion blender, purée the leek mixture until smooth. With a spatula, stir in the squash, pasta and spinach. Adjust the seasoning. Add a pinch of red pepper flakes and nutmeg, if desired.
  6. Pour the mixture into a 13 x 9-inch (33 x 23 cm) baking dish. Sprinkle with the cheeses. Bake for about 25 minutes or until golden brown. Let rest for 15 minutes before serving.
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  1. Not many reviews in English so here's mine. Delicious! Filled woth veggies, tasty. I ran out of spinach so added chopped kale. Next time, i will add protein (cubes of ham or tofu) and would try swiss cheese instead of cheddar. Warmed up for lunch the next day is even better. Was not dry at all! It is worth all the steps and dishes, which you do when the casserole is in the oven

  2. I was wondering if this could be made ahead and frozen?

  3. There is only one review in english, all the rest are in french. Click to change to the french section of this website to read them.

  4. I just want to read the reviews!

  5. This recipe was easy to make and so delicious.

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Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.