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Butternut Squash Paccheri Pasta Bake
Ingredients
- 4 cups diced butternut squash
- olive oil for drizzling over butternut squash
- ¼ cup unsalted butter plus more for greasing the pan
- ⅓ cup plus 1½ cups grated Parmesan cheese, divided
- ¼ cup all purpose flour
- 4 cups whole milk
- 1 cup grated Asiago cheese
- 1 large egg (lightly beaten)
- fine sea salt or kosher salt (to your taste)
- freshly ground pepper (to your taste)
- 500 grams paccheri pasta or rigatoni
- 4 cups baby arugula
- 1 cup chopped fresh parsley
- ½ teaspoon chopped fresh rosemary
- 1 cup ricotta cheese
- ½ teaspoon grated lemon zest
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