Summer Crab and Squash Rigatoni Bake
Indulge in the flavors of summer with this vibrant American dish, featuring succulent crab, tender yellow squash, and al dente rigatoni, all baked to perfection in a rich and creamy bechamel sauce. This hearty recipe is perfect for a warm evening, bringing together the best of the season's ingredients. With its golden crust and savory aroma, it's sure to become a favorite.
- Prep
- 15 min
- Cook
- 25 min
- Total Time
- 40 min
- Servings
- 4
- Difficulty
- medium
- Cuisine
- American
- american
- slot-machine-generated
- crab
- yellow squash
- rigatoni
Ingredients
- 1cupjumbo lump crab meat, fresh, gently flaked
- 2mediumyellow squash, sliced into 1/4 inch thick rounds
- 8ozrigatoni, dried
- 4tbspunsalted butter, divided
- 1smallonion, diced
- 3clovesgarlic, minced
- 2tbspall-purpose flour, for roux
- 1cupwhole milk, for bechamel sauce
- 1cupgrated cheddar cheese, divided
- to tastesalt
- to tasteblack pepper
- 1/4cupfresh parsley, chopped, for garnish
Nutrition
420
105 per serving
32g
64% DV
20g
29% DV
30g
10% DV
Macronutrient Breakdown
- Fiber
- 4g
% Daily Values based on a 2000 calorie diet
Step-by-Step
- 1
Preheat the oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the rigatoni according to package instructions until al dente. Reserve 1 cup of pasta water before draining the rigatoni.
8mboiling - 2
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the diced onion and cook, stirring occasionally, until it's translucent and starting to caramelize, about 5 minutes.
5mmedium heat - 3
Add the minced garlic to the skillet with the onion and cook for 1 minute, stirring constantly to prevent burning.
1mmedium heat - 4
Add the sliced yellow squash to the skillet, season with salt and pepper, and continue to cook, stirring occasionally, until the squash is tender and lightly browned, about 5 minutes.
5mmedium heat - 5
In a medium saucepan, melt the remaining 2 tablespoons of butter over medium heat. Whisk in the flour to make a roux, cooking for 1-2 minutes or until it's lightly golden and has a nutty aroma.
2mmedium heat - 6
Slowly pour in the whole milk, whisking continuously to avoid lumps. Bring the mixture to a simmer and cook until it thickens, about 5 minutes. Remove from heat and stir in half of the grated cheddar cheese until melted and smooth. Season the bechamel sauce with salt and pepper to taste.
5mmedium heat - 7
In a large bowl, combine the cooked rigatoni, the squash and onion mixture, and the jumbo lump crab meat. Pour the bechamel sauce over the top and toss gently to combine, adding some reserved pasta water if the mixture seems too thick.
3m - 8
Transfer the rigatoni mixture to a baking dish and top with the remaining cheddar cheese. Bake in the preheated oven for 15-20 minutes, or until the top is golden brown and the sauce is bubbly.
15m375°F (190°C)