RACHAEL RAY BUTTERNUT SQUASH PASTA RECIPES

Steps:

• Heat a pot of water to boil for the pasta. Salt the water then add the pasta and cook to al dente or, with a bite to it.
• While pasta cooks, heat a medium heavy bottomed pot over medium heat. Add the extra-virgin olive oil and butter. When the butter melts into the oil, add the thyme and grate the onion directly into the pot with a hand held grater or Microplane. Cook the grated onion in butter and oil 1 to 2 minutes, then add flour and cook together 1 to 2 more minutes. Whisk in stock, then combine with butternut squash until warmed through and smooth. Stir in cream or half-and-half and bring sauce to a bubble. Stir in cheeses in a figure 8 motion and season the completed sauce with salt, nutmeg and pepper. Taste to adjust seasonings.
• Drain cooked pasta well and combine with sauce. Serve alongside chicken sammies and top with thyme leaves picked from remaining sprigs (Boo would also have a little extra sprinkle of that cheese, please!)

Steps:

• Combine spinach, ricotta cheese, egg, nutmeg and half of the Parm cheese
•     Preheat oven to 375°F
•    Heat a saucepot with EVOO over medium-low heat and melt butter into oil
• Add onions and garlic, season with salt and soften 10 minutes
• Add tomatoes and break up canned cherry tomatoes or soften fresh 10 minutes more
• Add passata, basil and sugar and simmer 20 to 30 minutes
• Listicle: Rachael Ray 9" x 13" Ceramic Baker In a 9-by-13-inch casserole, arrange a layer of tomato sauce, pasta, ricotta and spinach, pasta, sauce, then repeat
•  Top layer is mozzarella and remaining Parm
• Cover and cook 45 minutes, then uncover and brown
• Cool 20 minutes, cut and serve