Baked Squash & Goat Cheese Pasta w/ Giada De Laurentiis | Giada's Holiday Handbook

This comforting pasta dish is mixed with squash, broccoli rabe and goat cheese for extra creaminess. Plus, bake it with breadcrumbs so it gets nice and crispy on top. Subscribe ► http://foodtv.com/YouTube Get the recipe ► https://foodtv.com/2JmojZs Giada's Holiday Handbook is the ultimate resource for creative and doable entertaining ideas. In each episode, Giada tackles an entertaining or holiday-focused theme, and offers a clever plan for pulling off the perfect party. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Baked Penne with Squash and Goat Cheese RECIPE COURTESY OF GIADA DE LAURENTIIS Level: Easy Total: 1 hr 10 min Active: 35 min Yield: 8 servings Ingredients Topping: 1/2 cup panko breadcrumbs 2 tablespoons olive oil 1/4 teaspoon kosher salt Pasta: 4 tablespoons (1/4 cup) unsalted butter 2 shallots, chopped 1/4 teaspoon red pepper flakes 2 teaspoons kosher salt, plus additional for the pasta water 1/4 cup all-purpose flour 4 cups whole milk 8 ounces goat cheese 1 1/2 cups shredded mozzarella One 10-ounce delicata squash, halved lengthwise, seeds discarded and sliced into 1/4-inch half-moons 1 pound penne rigate pasta 1/2 cup freshly grated Parmesan 1 pound broccoli rabe, trimmed and chopped into 1-inch pieces Directions Special equipment: a pasta spider 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. https://www.instagram.com/giadadelaurentiis https://www.facebook.com/giada/ https://twitter.com/GDeLaurentiis Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #BakedPennewithSquashandGoatCheese #GiadasHolidayHandbook #FoodNetwork Baked Squash & Goat Cheese Pasta w/ Giada De Laurentiis | Giada's Holiday Handbook | Food Network https://youtu.be/6Ui30RlV2_4