Baked Rigatoni with Sausage
Ingredients
- 1 small butternut squash, peeled, seeded, and cut into ¾-inch pieces (4 cups)
- 1 pound cherry tomatoes
- 12 ounces merguez or hot Italian sausage links (about 4)
- 6 small shallots, peeled and halved
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- Kosher salt and freshly ground pepper
- 1 pound rigatoni
- ¼ cup packed shredded fresh basil, plus whole leaves for serving
- 12 ounces mozzarella, grated (1 ½ cups)
Organization Tags
Tags easily organize your Recipe Library
Comments