- 1 32-ounce carton butternut squash soup
- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 garlic cloves, chopped
- 1 tablespoon Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- 1 cup grated Parmesan cheese
- 1 cup breadcrumbs
- 1 pound pre-roasted chicken, shredded
- 1 cup of ricotta cheese
- 3 cups cooked rigatoni
- 8 tablespoons unsalted butter
- 15 sage leaves
Preheat to 350°F.
In a medium pot over medium heat, bring butternut squash soup to a boil. Lower heat and reduce, about 15 minutes.
In a large saucepan over medium heat, heat olive oil. Sauté onion and garlic until translucent and not browned. Stir in Italian seasoning, red pepper flakes and chicken, for 2 minutes.
In a mixing bowl, combine Parmesan and breadcrumbs together.
In a 13x9” baking dish, mix butternut squash sauce, half of the ricotta cheese, the rigatoni, and chicken until just combined. Dot with remaining ricotta and spread an even layer of Parmesan bread crumbs over top. Bake until cheese is melted through and breadcrumbs are golden brown, about 20 minutes.
Meanwhile, melt butter in a small saucepan over medium high heat. Crisp sage leaves, about 8 minutes. Remove with a slotted spoon onto a paper towel-lined plate.
Crumble sage on top of baked pasta and serve.