Butternut Squash and Kale Pasta Bake Recipe

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National Pasta Day is on October 17th. But honestly, we don’t even need that as a reason to enjoy the Italian gift that keeps on giving — any day of the year!

I’ll be enjoying this delicious baked rigatoni no matter the occasion. It’s a creamy dish that brings together earthy kale with sweet butternut squash for a delightful combination. It’s topped with fontina cheese and a crusty layer of garlic bread crumbs which take it to a whole new level of flavor.

I decided to pair this dish with World Market’s Piccini Chianti Wine, which complements the dish quite well. Its tart, spicy bite cuts through the pasta’s rich flavor and provides a really balanced overall experience. So pick up a bottle, follow the recipe below, and you’ll be all set to celebrate all things Italian!

WorldMarket_Kristan_Raines_ButternutSquash_Pasta_Recipe (5)

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