Dreamy Creamy Butternut Squash Rigatoni Bake Recipe

Comfort arrives in unexpected ways with this creamy butternut squash rigatoni bake that promises warmth and satisfaction.

Seasonal ingredients blend into a magical culinary experience waiting to unfold.

Smooth butternut squash creates a velvety sauce that hugs each pasta tube with incredible richness.

Pasta lovers will adore how simple ingredients transform into something extraordinary.

Nutty parmesan and fragrant herbs dance across your plate, creating layers of delectable flavor.

Crispy breadcrumb topping adds delightful texture that makes each bite irresistible.

An easy meal perfect for cozy evenings when you crave something both nourishing and indulgent.

Let’s dive into this delicious adventure that will become your new favorite dinner solution.

Why Butternut Squash Rigatoni Bake Is Irresistible

• Simplify Cooking Process: One-pan method eliminates multiple dishes, reducing kitchen cleanup and making meal preparation stress-free.
• Customize with Ease: Flexible recipe allows swapping cheeses and adding proteins like chicken or bacon, perfect for adapting to personal taste preferences.
• Packed with Nutrition: Butternut squash provides rich vitamins and fiber, while spinach adds extra nutrients, creating a wholesome meal that feels indulgent yet healthy.
• Crowd-Pleasing Comfort: Creamy texture and cheesy goodness make this dish universally appealing, ideal for family dinners or casual gatherings with friends.

Ingredients for Butternut Squash Rigatoni Bake

• Butternut Squash: A sweet and creamy vegetable that provides a rich, smooth base for the pasta sauce.
• Rigatoni Pasta: A hearty tube-shaped pasta that holds the creamy sauce beautifully.
• Ricotta Cheese: A soft, creamy cheese that adds smoothness and depth to the butternut squash puree.

• Gouda Cheese, Parmesan Cheese, Fontina Cheese: A trio of cheeses that create a luxurious, melty, and flavorful topping for the pasta bake.

• Olive Oil, Shallot, Garlic, Oregano, Chili Flakes, Salt, Pepper: Seasonings that add warmth, depth, and a subtle kick to the dish.
• Italian Seasoning: A blend of herbs that brings traditional Mediterranean flavors to the pasta.
• Spinach, Sun-Dried Tomatoes: Colorful additions that provide extra nutrition and bursts of flavor.

• Milk, Cream: Liquids that help create a smooth and rich sauce for the pasta.

How to Prepare Butternut Squash Rigatoni Bake

Step 1: Warm Up the Oven

Fire up your oven to a toasty 425°F (220°C) and get ready for some serious cooking magic.

Step 2: Roast the Veggie Goodness

• Olive oil
• Butternut squash
• Shallot
• Garlic
• Oregano
• Chili flakes
• Salt
• Pepper

Spread everything evenly and let it roast for 20-25 minutes until the squash becomes super tender and golden.

Step 3: Create a Silky Smooth Puree

• Roasted squash
• Shallot
• Ricotta

Blend until the mixture looks creamy and dreamy.

Season with salt and pepper to make the flavors pop.

Step 4: Cook the Pasta

In a large oven-safe skillet, bring water to a rolling boil.

Toss in the rigatoni and cook for about 8 minutes, stirring frequently, until it reaches that perfect al dente texture.

Step 5: Mix in the Flavor Makers

Stir the luscious butternut squash puree into the cooked pasta.

• Milk or cream
• Italian seasoning
• Spinach
• Sun-dried tomatoes

Blend everything until it’s well combined and looking irresistible.

Step 6: Cheese It Up

Sprinkle in Gouda and Parmesan cheeses, stirring until they melt into a creamy, gooey sauce that hugs every pasta nook and cranny.

Step 7: Bake to Bubbly Perfection

Top the pasta with Fontina cheese and slide the skillet into the oven.

Bake for 15-20 minutes until the cheese turns golden and bubbles with excitement.

Step 8: Serve and Celebrate

Pull the skillet out and let it cool for a moment.

Sprinkle some extra oregano or Parmesan on top if you’re feeling fancy.

Dive right in and enjoy every cheesy, creamy bite!

Step 9: Customize Your Creation

Feel free to swap cheeses or add your favorite protein like chicken or crispy bacon to make this dish totally yours.

Tips to Perfect Butternut Squash Rigatoni Bake

• Spread the butternut squash in a single layer to ensure even caramelization and prevent steaming, which helps develop rich, deep flavors.
• Stir pasta frequently during cooking to prevent sticking and achieve that ideal al dente consistency that holds sauce beautifully.
• Allow cheeses to sit at room temperature before adding to help them melt more smoothly and create a creamy, luxurious sauce.
• Fold in cooked chicken, crispy bacon, or plant-based protein like chickpeas to transform this dish into a complete meal with extra nutrition.
• Enhance the sauce's complexity by adding a splash of white wine or a pinch of nutmeg during the blending process for a gourmet touch.

Flavor Twists for Butternut Squash Rigatoni Bake

• Vegan Butternut Squash Pasta Delight: Replace dairy cheeses with nutritional yeast and cashew cream, using plant-based milk and vegan ricotta alternative for a creamy, dairy-free version.
• Gluten-Free Comfort Bowl: Swap rigatoni with gluten-free pasta made from rice, chickpea, or quinoa flour, ensuring the same rich texture and flavor profile.
• Protein-Packed Mediterranean Edition: Incorporate grilled chicken, crispy pancetta, or plant-based protein like roasted chickpeas to boost nutritional value and add extra layers of flavor.
• Low-Carb Cauliflower Remix: Replace pasta with riced cauliflower or spiralized zucchini noodles, maintaining the creamy butternut squash sauce while reducing carbohydrate content for a lighter meal option.

Serving Ideas for Butternut Squash Rigatoni Bake

• Cozy Family Dinner Delight: Serve this rich pasta bake as a comforting main course for weekend gatherings with loved ones.
• Elegant Appetizer Twist: Cut into smaller portions and plate as a sophisticated starter during dinner parties, garnished with fresh herbs.
• Lunch Meal Prep Magic: Pack individual servings in sealed containers for a delicious work or school lunch that reheats beautifully.
• Vegetarian Protein Boost: Top with roasted pine nuts or crispy chickpeas to enhance nutrition and add delightful crunch to the creamy dish.

How to Store Butternut Squash Rigatoni Bake

• Store leftovers in an airtight container within 2 hours of cooking. Keeps fresh for 3-4 days in the refrigerator.
• Transfer cooled pasta to freezer-safe containers. Will maintain quality for up to 2 months. Avoid freezing if spinach looks wilted.
• Preheat to 350°F, cover dish with foil to prevent drying. Warm for 15-20 minutes until heated through. Add splash of milk to restore creaminess.
• Place portion in microwave-safe dish. Heat in 30-second intervals, stirring between each. Add small amount of milk or cream to prevent pasta from becoming tough.

FAQs

• Can I make this recipe vegetarian?

Yes, simply skip adding chicken or bacon. The recipe is already vegetarian-friendly with cheese and vegetables.

• Is this dish kid-friendly?

Absolutely! The creamy texture and mild flavors make it perfect for children. The butternut squash adds nutrition without a strong vegetable taste.

• How difficult is this recipe for beginners?

This recipe is quite beginner-friendly. It requires basic cooking skills like roasting vegetables, blending, and mixing ingredients. The steps are straightforward and easy to follow.

• Can I prep this dish ahead of time?

You can roast the butternut squash and make the puree in advance. Store it in the refrigerator and assemble the dish when ready to bake, which saves time during meal preparation.

Creamy Butternut Squash Rigatoni Bake Recipe

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4.8 from 31 reviews

• Total Time: 1 hour 5 minutes
• Yield: 4 1x

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Description

Comfort meets elegance in this Butternut Squash Rigatoni Bake, where roasted squash and pasta intertwine with rich, velvety cheese. Hearty Italian-inspired flavors invite familiar warmth, promising delicious moments savored at your family table.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 1 pound rigatoni or other short-cut pasta
• 2 cups cubed butternut squash
• 1 cup ricotta cheese
• 1 cup milk or cream
• 1 cup shredded Fontina or Provolone cheese

Seasoning and Herbs:

• 2 tablespoons fresh oregano leaves
• 1 tablespoon Italian seasoning
• 1 pinch of chili flakes
• Kosher salt and black pepper (to taste)

Additional Ingredients:

• 2 tablespoons olive oil
• 1 shallot (halved)
• 6–10 garlic cloves (smashed)
• 2 cups fresh baby spinach
• 1/2 cup oil-packed sun-dried tomatoes (chopped)
• 1/2 cup shredded Gouda cheese
• 1/4 cup grated Parmesan cheese

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Instructions

1. Heat oven to 425°F, preparing a spacious baking surface for roasting vegetables.
2. Combine butternut squash, shallots, and garlic with olive oil, oregano, and chili flakes on baking sheet. Roast for 20-25 minutes until vegetables become tender and caramelized.
3. Extract roasted garlic from skins and transfer with squash, shallots, and ricotta into food processor. Blend until achieving a silky, uniform puree. Adjust seasoning with salt and pepper.
4. Select a large oven-safe skillet and pour water to boil. Add rigatoni, stirring frequently and cooking approximately 8 minutes until reaching al dente consistency.
5. Incorporate butternut squash puree into pasta, mixing thoroughly with milk, Italian seasoning, spinach, and sun-dried tomatoes.
6. Introduce Gouda and Parmesan cheeses, stirring until completely melted and creating a smooth, creamy texture.
7. Distribute Fontina cheese across pasta surface evenly. Transfer skillet directly into preheated oven, baking 15-20 minutes until cheese transforms into golden, bubbling perfection.
8. Allow dish to rest momentarily after removing from oven. Optionally garnish with additional oregano or Parmesan for enhanced flavor profile.
9. Experiment with alternative cheese varieties like mozzarella or Gruyère for personalized variation.
10. Enhance protein content by incorporating cooked chicken or crispy bacon crumbles.

Notes

• Use freshly roasted butternut squash for the most vibrant and sweet flavor profile, ensuring deeper caramelization by cutting squash into uniform small cubes.
• Choose high-moisture ricotta for an extra creamy and silky sauce texture that blends seamlessly with roasted vegetables.
• Consider removing seeds from spinach before adding to prevent watery consistency and maintain the dish’s rich, creamy structure.
• Try dairy-free alternatives like cashew cream or coconut milk for lactose-intolerant or vegan dietary needs, which maintain similar richness and creaminess.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Dinner
• Method: Roasting
• Cuisine: Italian

Nutrition

• Serving Size: 4
• Calories: 520 kcal
• Sugar: 4 g
• Sodium: 320 mg
• Fat: 22 g
• Saturated Fat: 9 g
• Unsaturated Fat: 12 g
• Trans Fat: 0.1 g
• Carbohydrates: 55 g
• Fiber: 5 g
• Protein: 22 g
• Cholesterol: 50 mg