If you’re craving a hearty, creamy, and cheesy pasta dish perfect for cozy evenings, this Creamy Butternut Squash Rigatoni Bake is your answer. It’s a flavorful celebration of fall with roasted butternut squash, creamy ricotta, vibrant spinach, and a blend of melty cheeses. Whether it’s for a family dinner or a potluck, this dish will win everyone’s heart!
Why You’ll Love This Recipe:
This recipe is a dream for pasta lovers and comfort food enthusiasts alike. Here’s why:
- Simple Ingredients: Common pantry staples and fresh seasonal produce.
- Perfect for Fall: Butternut squash takes center stage, delivering a natural sweetness and creaminess.
- Customizable: Add proteins like chicken or shrimp or swap out cheeses to suit your taste.
- Make-Ahead Friendly: Easy to prepare in advance and reheat when needed.
Ingredients:
- 2 tablespoons olive oil
- 2 cups cubed butternut squash
- 1 shallot halved
- 6-10 garlic cloves smashed
- 2 tablespoons fresh oregano leaves
- Pinch of chili flakes
- Kosher salt and black pepper to taste
- 1 cup ricotta cheese
- 1 pound rigatoni or other short-cut pasta
- 1 cup milk or cream
- 1 tablespoon Italian seasoning
- 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
- 1 cup shredded Fontina or Provolone cheese
Instructions:
Roast the Vegetables:
- Preheat your oven to 425°F (220°C).
- On a baking sheet, toss together the olive oil, butternut squash, shallot, garlic, oregano, chili flakes, salt, and pepper. Spread evenly and roast for 20-25 minutes until the squash is tender
Make the Butternut Squash Puree:
- Remove the garlic cloves from their skins and transfer them along with the roasted squash, shallot, and ricotta to a food processor. Blend until smooth. Season with salt and pepper to taste.
Cook the Pasta:
- In a large, oven-safe skillet with sides, bring 3 1/2 cups of water to a boil. Add the pasta and cook, stirring often, for about 8 minutes or until al dente.
Combine the Ingredients:
- Stir the butternut squash puree into the cooked pasta. Add the milk or cream, Italian seasoning, spinach, and sun-dried tomatoes, mixing until combined.
- Stir in the Gouda and Parmesan cheeses until melted and creamy.
Bake the Dish:
- Remove the skillet from heat and sprinkle the Fontina cheese evenly over the top. Transfer the skillet to the oven and bake for 15-20 minutes until the cheese is melted and bubbly.
Serve and Enjoy:
- Remove from the oven and let cool slightly before serving. Garnish with additional oregano or Parmesan if desired. Dig in and savor the cheesy, creamy goodness!
Recipe Notes and Tips:
- Cheese Swaps: Feel free to use mozzarella, Gruyère, or a sharp cheddar instead of Fontina or Gouda.
- Protein Additions: Stir in shredded cooked chicken, turkey, or crispy bacon for a heartier meal.
- Vegan Adaptation: Substitute ricotta and cheeses with plant-based alternatives, and use almond milk or coconut cream.
- Make-Ahead Tip: Prepare the dish up to the baking step, cover tightly, and refrigerate. When ready to bake, pop it in the oven for an easy, stress-free meal.
Storing and Reheating Leftovers:
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze individual portions in freezer-safe containers for up to 3 months.
- Reheating: Reheat in the oven at 350°F (175°C) until warmed through, or use a microwave for a quicker option.
Perfect Pairings:
- Salad: A light arugula salad with a lemon vinaigrette balances the richness of the pasta.
- Bread: Serve with crusty garlic bread for an extra indulgent touch.
- Drink: Pair with a crisp white wine like Sauvignon Blanc or a warm apple cider for fall vibes.
Frequently Asked Questions (FAQ):
Can I use frozen butternut squash?
Yes! Thaw and pat dry before roasting to avoid excess moisture.
What’s the best pasta for this dish?
Rigatoni works best, but penne, fusilli, or even shells are great substitutes.
How do I make this gluten-free?
Use gluten-free pasta and ensure your other ingredients, like the cheeses, are gluten-free.
Creative Variations to Try:
One of the best things about this Creamy Butternut Squash Rigatoni Bake is its flexibility. Here are a few fun ways to make this recipe your own:
1. Add a Crunchy Topping
Take the dish to the next level by sprinkling breadcrumbs or panko mixed with a little melted butter and Parmesan on top before baking. This adds a golden, crispy layer that complements the creamy pasta beautifully.
. Experiment with Vegetables
Not a fan of spinach or looking to clear out your fridge? Substitute spinach with kale, Swiss chard, or even roasted broccoli. Adding caramelized onions or sautéed mushrooms can also deepen the flavors.
3. Spice It Up
If you like a little heat, increase the chili flakes or drizzle the finished dish with hot honey or sriracha. For a smoky twist, add a pinch of smoked paprika to the squash puree.
4. Gluten-Free and Low-Carb Options
To make this recipe gluten-free, use your favorite gluten-free pasta. For a low-carb alternative, swap the pasta with zucchini noodles or spaghetti squash. Adjust the sauce consistency if needed to coat the lighter noodles.
Why This Recipe is Perfect for Any Occasion:
This creamy pasta bake isn’t just another casserole; it’s a crowd-pleaser with endless versatility. Here’s why:
- Family-Friendly: Kids love the creamy, cheesy goodness, and parents love the hidden vegetables!
- Make-Ahead: Perfect for meal prep. Assemble the dish and refrigerate it to bake later for a hassle-free dinner.
- Festive Touch: It’s elegant enough to serve at gatherings or holiday dinners as a show-stopping side dish.
- Vegetarian Delight: A meat-free dish packed with nutrients, fiber, and protein from the squash, spinach, and ricotta.
More Recipe Suggestions:
Creamy Roasted Butternut Squash Bake
Stuffed Acorn Squash with Parmesan, Cream Cheese and Spinach
One Pot Spicy Pesto Cheese Baked Rigatoni
Creamy Coconut White Fish Stew
Creamy Butternut Squash Rigatoni Bake
Equipment
Ingredients
- 2 tablespoons olive oil
- 2 cups cubed butternut squash
- 1 shallot halved
- 6-10 garlic cloves smashed
- 2 tablespoons fresh oregano leaves
- Pinch of chili flakes
- Kosher salt and black pepper to taste
- 1 cup ricotta cheese
- 1 pound rigatoni or other short-cut pasta
- 1 cup milk or cream
- 1 tablespoon Italian seasoning
- 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
- 1 cup shredded Fontina or Provolone cheese
Instructions
Roast the Vegetables:
- Preheat your oven to 425°F (220°C).
- On a baking sheet, toss together the olive oil, butternut squash, shallot, garlic, oregano, chili flakes, salt, and pepper. Spread evenly and roast for 20-25 minutes until the squash is tender.
Make the Butternut Squash Puree:
- Remove the garlic cloves from their skins and transfer them along with the roasted squash, shallot, and ricotta to a food processor. Blend until smooth. Season with salt and pepper to taste.
Cook the Pasta:
- In a large, oven-safe skillet with sides, bring 3 1/2 cups of water to a boil. Add the pasta and cook, stirring often, for about 8 minutes or until al dente.
Combine the Ingredients:
- Stir the butternut squash puree into the cooked pasta. Add the milk or cream, Italian seasoning, spinach, and sun-dried tomatoes, mixing until combined.
- Stir in the Gouda and Parmesan cheeses until melted and creamy.
Bake the Dish:
- Remove the skillet from heat and sprinkle the Fontina cheese evenly over the top. Transfer the skillet to the oven and bake for 15-20 minutes until the cheese is melted and bubbly.
Serve and Enjoy:
- Remove from the oven and let cool slightly before serving. Garnish with additional oregano or Parmesan if desired. Dig in and savor the cheesy, creamy goodness!
Notes:
- Substitute any of the cheeses with your favorites, such as mozzarella or Gruyère.
- Add protein like cooked chicken or crispy bacon for a heartier dish.
