Best Bites: Cheesy fall rigatoni pie

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This cheesy rigatoni pie with fried sage is a perfect comfort dish for the fall. Check out the recipe on this episode of Best Bites!

Ingredients:

  • 1 pound rigatoni pasta the biggest variety you can find
  • 4 cups cubed butternut squash about 1 small butternut squash
  • 2 tablespoons olive oil
  • salt + pepper
  • 4-6 ounces gorgonzola plus more for topping
  • 8 ounces burrata cheese may sub fresh mozzarella
  • 1 egg beaten
  • 1/2 cup milk I used 2 percent
  • 1 tablespoon butter
  • 1/2 onion chopped
  • 2 cloves garlic minced or grated
  • 3 cups chicken broth
  • 1 bunch sage, divided
  • 1/4 teaspoon cayenne pepper or to your liking
  • 1/8 teaspoon nutmeg
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup shredded mozzarella cheese
  • 8 pepperoni rounds optional

Instructions:

  1. Preheat oven to 400 degrees F.
  2. Peel the squash, deseed and cut into cubes. Place them on a baking sheet. Coat them with olive oil, salt and pepper. Roast the squash at 400 degrees for 45 minutes until it is tender. Remove and allow to cool for 15 minutes or so.
  3. In the meantime, cook the rigatoni until it's slightly underdone. Drain and rinse with cool water and set aside. Lightly oil an 8 or 9-inch spring form pan (I used an 8 inch).
  4. Once the squash is ready, transfer squash to a food processor add the egg, gorgonzola cheese, burrata cheese and the milk. Puree until smooth.
  5. Heat the butter in a large skillet over medium-high. Add the onion and cook until the onion is soft, about 5 minutes. Add the garlic and cook another minute. Transfer the butternut squash puree to the skillet, add 2 cups of the chicken broth, the cayenne, 1 tablespoons chopped sage, nutmeg, crushed red pepper flakes, salt and pepper. Whisk to combine and cook about 2 minutes. If the sauce seems too thick add more chicken broth to thin, I used the full 3 cups.
  6. Spoon about a 1/4 cup of the sauce into the bottom of the spring form pan. Grab the rigatoni and pack the rigatoni in the pan, standing on their ends. Pour the remaining sauce over the pasta. Push the sauce down into the holes as best you can. Cover with the mozzarella cheese.
  7. Place in the oven for 15 minutes. Remove and top with the pepperonis, and bake another 10 to 15 minutes, or until cheese is browned and bubbly. Let sit 15 minutes before slicing and serving.
  8. While the pie sits fry the sage, melt 1 tablespoon butter in a sauce pan. Add sage leaves. Cook on medium-low for 1 minute, flip and cook one more minutes or until the sage has darkened in color, but is not burnt. Remove from the heat and place the fried sage leaves on the top of the pie. Serve!

Check out these other fall recipes we love!

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Fall recipes we're making

Hearty Minestrone Soup

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Five-Spice Sweet Potato Pie

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Simple Pumpkin Waffles

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Fire Roasted Pecan Pie with Brown Butter Almond Cake

Brown Butter Almond Cake Ingredients:

  • 1 ¼ cup Almond flour
  • 1 1/8 cup Cake flour
  • 1 1/8 cup Sugar
  • ½ tsp Salt
  • ½ cup Brown butter (room temp)
  • 4 egg whites
  • 1 Tbsp Vanilla extract

Pecan Pie Filling Ingredients:

  • 1 cup Sugar
  • ¾ cup Dark corn syrup
  • ¾ cup Light corn syrup
  • 5 eggs
  • ¼ cup Unsalted butter
  • 1 vanilla bean
  • 1 ½ cup Pecans (rough chopped)
  • ½ tsp Kosher salt
  • 3 Tbsp Bourbon

Crème Fraiche Crème Anglaise Ingredients:

  • 2 cups Milk
  • 1 ¼ cup Heavy cream
  • 9 Egg yolks
  • ¾ cup + 2 Tbsp – Sugar
  • 2 Vanilla beans
  • 1 tsp Kosher salt
  • 1 cup Crème fraiche

Instructions:

1. Preheat oven to 350 degrees Fahrenheit

2. To make the pecan pie filling, heat sugar, light and dark syrups, and vanilla to simmer. Remove from heat and add bourbon. Whisk the hot sugar mix into eggs while whisking. Add butter and salt.

3. To make the brown butter almond cake, mix all dry ingredients in a mixer with paddle attachment. Add in room temperature butter and continue to mix in slow speed. Then add egg whites and vanilla and mix until well incorporated.

4. Place cake batter in piping bag and pipe ½ inch thick in 1 8-inch pie dish or a 3” ramekin in diameter.

5. Place pecans on a sheet pan, and torch to char with TS4000 Bernzomatic torch. Then place pecans over brown butter cake batter in ramekins and pour sugar syrup to cover. Torch away air bubbles. Bake for 25-35 minutes.

OPTIONAL: Top off the dessert with a crème fraiche crème anglaise

1. To make the crème place milk, sugar, heavy cream, and vanilla beans into a stainless-steel pan and bring to a raging boil. While milk is heating place yolks, and salt in a container/bowl big enough to fit milk mix as well.

2. Have a hand blender on hand and ready, once milk mix comes to a raging boil, place handheld blender into the yolks mix and buzz milk mix into yolks. Strain using a chinois and add crème fraiche. Let cool before topping on pastry.

Squash Soup with Pumpkin Seeds

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Roasted Nectarines and Whipped Burrata (Paired with Meiomi Sparkling or Rosé)

INGREDIENTS

• (4) Nectarines (sliced in half)
• (1) Tsp Salted honey
• (1) Tbs finely chopped dried cranberries
• (¼) cup balsamic vinegar
• (1) Tsp Thyme, chopped
• (1) Burrata
• (1)-(2) Tbs Heavy cream

RECIPE

1. Pre-heat oven to 200 degrees
2. Cranberry Honey Balsamic Vinegar: Whisk salted honey, cranberries, balsamic vinegar and chopped thyme in a small bowl. Stream oil into the mixture while whisking continually until the oil emulsifies into the vinegar. Set aside.
3. Whipped Burrata: Place burrata in a food processor.
4. Add heavy cream and process. Consistency should be creamy. Pour into pastry bag.
5. Brush nectarines lightly with olive oil and roast in oven for 25 minutes
6. Pipe whipped burrata onto plate and spread into even layer in a circle. Plate grilled nectarines on whipped burrata and drizzle honey-balsamic-thyme mixture on top.
7. Enjoy!

Gingerbread Pancakes with Warm Lemon Sauce

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Warm and Savory White Bean and Carrot Quinoa Salad

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Pumpkin Risotto With Grana Padano

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Cranberry Walnut Cinnamon Rolls

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