Creamy Butternut Squash Rigatoni Bake

There’s something undeniably cozy about a bubbling pasta bake coming out of the oven—especially when it’s drenched in a creamy, velvety butternut squash sauce. This Creamy Butternut Squash Rigatoni Bake is a celebration of fall flavors, pairing roasted squash with garlic, herbs, and cheese to create a satisfying dish that’s both hearty and nourishing.

Behind the Recipe

This recipe was born one chilly evening when comfort food was the only answer to a long day. I had a butternut squash, a box of rigatoni, and not much else. Roasting the squash brought out its sweetness, and blending it with garlic and cream created a sauce so rich and flavorful, it felt indulgent and wholesome all at once. One baked rigatoni tray later—and it was officially a staple.

Recipe Origin or Trivia

Butternut squash has long been a fall favorite, often used in soups and risottos. Here, it takes center stage in a sauce inspired by béchamel but lighter and full of natural sweetness. Rigatoni, with its ridged surface and hollow core, is perfect for catching all that luscious sauce, while baking adds that golden, cheesy finish we all crave.

Why You’ll Love Creamy Butternut Squash Rigatoni Bake

Vegetarian-Friendly: A hearty meatless option.
Fall-Inspired: Packed with seasonal flavor.
Comforting: Creamy, cheesy, baked goodness.
Family-Friendly: Mild, sweet flavor that pleases all ages.
Great for Leftovers: Tastes even better the next day.
Make-Ahead: Assemble in advance, bake when ready.

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Chef’s Pro Tips for Perfect Results

• Roast the squash until caramelized for maximum flavor.
• Blend the sauce until silky smooth to mimic a classic Alfredo feel.
• Undercook the pasta slightly before baking so it doesn’t go mushy.
• Add a hint of nutmeg to deepen the squash’s sweetness.
• Top with breadcrumbs and cheese for a satisfying crunch.

Kitchen Tools You’ll Need

• Sheet pan (for roasting squash)
• Blender or food processor (for sauce)
• Large pot (for boiling pasta)
• 9×13-inch baking dish
• Wooden spoon or spatula

Ingredients

For the Squash Sauce:

• 1 medium butternut squash, peeled and cubed (about 4 cups)
• 4 cloves garlic, unpeeled
• 2 tbsp olive oil
• 1 cup vegetable broth
• 1 cup heavy cream (or half-and-half)
• ½ cup grated Parmesan cheese
• ½ tsp salt
• ¼ tsp black pepper
• ¼ tsp ground nutmeg (optional)

For the Pasta Bake:

• 1 lb rigatoni pasta
• 1½ cups shredded mozzarella cheese
• ¼ cup grated Parmesan (extra for topping)
• ½ cup breadcrumbs (optional topping)

Ingredient Substitutions

• Heavy Cream: Use whole milk or a dairy-free alternative.
• Rigatoni: Penne or ziti work just as well.
• Parmesan: Nutritional yeast for a dairy-free twist.
• Breadcrumbs: Crushed crackers or panko.

Instructions

1. Roast the Squash: Preheat oven to 400°F. Toss cubed squash and garlic with olive oil. Spread on a sheet pan and roast 25–30 minutes until tender and caramelized.
2. Boil the Pasta: While squash roasts, boil rigatoni until al dente (2 minutes shy of package directions). Drain and set aside.
3. Make the Sauce: Squeeze roasted garlic from skins. Blend squash, garlic, broth, cream, Parmesan, salt, pepper, and nutmeg until smooth and creamy.
4. Assemble the Bake: Mix pasta with sauce and half the mozzarella. Transfer to baking dish. Top with remaining cheese, Parmesan, and breadcrumbs.
5. Bake to Golden: Bake at 375°F for 25–30 minutes until bubbly and golden on top. Broil 2 minutes if needed.
6. Serve and Enjoy: Let rest 5 minutes, then dig in.

Texture & Flavor Secrets

The sauce is creamy yet light, with a gentle sweetness from the squash and richness from the cream and cheese. Rigatoni captures the sauce perfectly, and that crispy top layer? Pure joy in every bite.

Cooking Tips & Tricks

• Use pre-cut squash to save time.
• For extra protein, add white beans or spinach.
• Add a drizzle of browned butter on top before baking.

What to Avoid

• Don’t skip roasting—boiled squash lacks flavor.
• Avoid overcooking pasta before baking.
• Don’t overload with cheese—balance is key.

Nutrition Facts (approx. per serving)

Serving Size: 1 generous scoop
Calories: 410
Carbs: 50g
Fat: 20g
Protein: 14g
Fiber: 4g

Prep & Storage Tips

Assemble the night before and refrigerate. Bake straight from fridge with 10 extra minutes. Store leftovers in an airtight container up to 3 days. Reheat in oven or microwave with a splash of cream.

Serving Suggestions

Serve with a crisp green salad or roasted broccoli. Add garlic bread for the ultimate comfort meal.

Leftover Ideas

• Make pasta-stuffed peppers.
• Add broth to turn leftovers into soup.
• Use as filling for savory crepes or lasagna.

Variations to Try

• Add bacon or pancetta for a smoky twist.
• Top with goat cheese instead of mozzarella.
• Make it vegan with cashew cream and dairy-free cheese.

FAQs

Q: Can I freeze it? Yes! Freeze before baking or after fully cooled.

Q: Can I use frozen squash? Absolutely. Roast directly from frozen, adding 5–7 minutes.

Q: What herbs work well? Sage, thyme, or rosemary all pair beautifully.

Q: Can I make it gluten-free? Yes, just use GF pasta and breadcrumbs.

Conclusion

Creamy Butternut Squash Rigatoni Bake is the perfect blend of wholesome and indulgent, comforting and elegant. Whether you’re feeding a crowd or meal prepping for the week, it’s a dish that will leave everyone asking for seconds.

Watch How To Make Creamy Butternut Squash Rigatoni Bake