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.
Ingredients
Scale
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
Instructions
- Heat oven to 425°F, preparing a spacious baking surface for roasting vegetables.
- 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.
- 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.
- 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.
- Incorporate butternut squash puree into pasta, mixing thoroughly with milk, Italian seasoning, spinach, and sun-dried tomatoes.
- Introduce Gouda and Parmesan cheeses, stirring until completely melted and creating a smooth, creamy texture.
- Distribute Fontina cheese across pasta surface evenly. Transfer skillet directly into preheated oven, baking 15-20 minutes until cheese transforms into golden, bubbling perfection.
- Allow dish to rest momentarily after removing from oven. Optionally garnish with additional oregano or Parmesan for enhanced flavor profile.
- Experiment with alternative cheese varieties like mozzarella or Gruyère for personalized variation.
- 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