BAKED PENNE WITH SQUASH AND GOAT CHEESE
Provided by Giada De Laurentiis
Categories main-dish
Time 1h10m
Yield 8 servings
Number Of Ingredients 15
Steps:
- For the topping: Preheat the oven to 400 degrees F.
- Mix together the panko, olive oil and salt in a small bowl. Set aside.
- For the pasta: Heat a large ovenproof braiser over medium heat. Melt the butter in the braiser and add the shallots, pepper flakes and 1/2 teaspoon salt. Cook until the shallots begin to soften, about 2 minutes. Whisk in the flour and stir to cook out some of the raw flour taste, about 2 minutes. Slowly begin to add the milk, adding a small amount at a time and whisking after each addition, until smooth. Bring to a simmer, then reduce the heat to maintain a simmer for 5 minutes. Stir in the goat cheese, 1 cup mozzarella and the squash. Season with the remaining 1 1/2 teaspoons salt.
- Meanwhile, bring a large pot of water to a boil over high heat. Season well with salt. Cook the pasta for about 6 minutes (it should still be very firm). Using a pasta spider, remove the pasta directly to the sauce but do not yet stir it in. Sprinkle the plain pasta with the Parmesan and stir to combine. Add the broccoli rabe to the pasta water and cook for 30 seconds. Use the pasta spider to drain well, then add to the pasta. Stir to evenly distribute. Sprinkle the top with the remaining 1/2 cup mozzarella and the panko mixture. Bake until bubbly all over, 20 to 25 minutes. Switch to the broiler and broil for 5 minutes to brown the top, if desired.
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Robert Landers
[email protected]Overall, a good recipe but not exceptional. The squash was a bit too mushy for my liking. I think roasting the squash separately before adding it to the pasta would give it a better texture.
Juliet White
[email protected]This dish was a bit bland for my taste. I would recommend adding more spices or herbs to give it a more robust flavor.
Florence Kokwele
[email protected]Not a fan of goat cheese but still wanted to try this recipe. I used ricotta cheese instead and it was still amazing! The creamy texture and tangy flavor of the tomatoes were a perfect match.
Ramesh sitaula
[email protected]I'm always looking for new vegetarian recipes and this one didn't disappoint. The combination of flavors and textures was divine. Will definitely be adding this to my regular recipe rotation.
chad martin
[email protected]This recipe is a lifesaver on busy weeknights. Minimal prep work and minimal cleanup. Plus, it's healthy and satisfying. A win-win!
Konjit Temam
[email protected]I made a few substitutions based on what I had on hand. Used butternut squash instead of acorn squash and feta cheese instead of goat cheese. It still turned out delicious! So versatile and easy to customize.
Abegaz “Bob” Ethele
[email protected]This dish was a hit at my dinner party! The presentation was beautiful and the flavors were outstanding. The goat cheese added a sophisticated touch and the squash gave it a hearty and comforting feel. Highly recommend!
Muhammad Shayan
[email protected]Followed the recipe to a T and it turned out great! My family loved it, even my picky kids. The leftovers were just as good the next day. Will definitely be making this again.
Randall Walton
[email protected]I had some hesitation trying this recipe because I'm not a big fan of squash. But I was pleasantly surprised! The squash added a subtle sweetness and texture that complemented the creamy goat cheese and tangy tomatoes. Definitely a keeper!
Latasha Eve
[email protected]This baked penne dish was an absolute delight! The combination of squash, goat cheese, and spices created a harmonious flavor profile that tantalized my taste buds. The pasta was cooked to perfection, with a delightful al dente texture. I highly reco