Here’s a dish to add to your cooking-for-a-crowd repertoire. It’s an adaptation of a long-time favorite butternut squash-sage sauce, which I typically toss with rotini (or other pasta) and serve with parmesan. Here, the par-cooked pasta is tossed with the sauce and a mix of mozzarella and parmesan, then baked in a hot oven until the the tips are crispy and the cheese has melted. It’s delicious.
Find the recipe over on Food52.