Baked Mezzi Rigatoni Pasta with Butternut Squash Sauce Provola Cheese

SERVE 2

• 1 cup (200 grams) of Rummo Mezzi Rigatoni
• 2 tablespoons of Bio Orto Extra Virgin Olive Oil
• 1 Cup Bio Orto Butternut Squash Sauce
• Provolone cheese (or any cheese that melts well in the oven)
• Sea Salt & Black Pepper

DIRECTIONS

1. Fill a large pot 3/4 full with water; bring to a boil. Add a couple tablespoons salt and the Angel Hair pasta and cook about 3 minutes less than package directions.
2. I a baking tray mix the drained pasta with the Butternut squash sauce, the olive oil some salt & pepper and the sliced cheese (don’t forget to put a couple slices also on top!).
3. Bake in the oven at 350 degrees for about 20 minutes.
4. Enjoy!

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