Description
A rich and cozy pasta bake made with creamy butternut squash sauce, perfectly cooked rigatoni, and a golden, cheesy crust—perfect for chilly evenings or comforting gatherings.
Ingredients
- Rigatoni: 12 ounces
- Butternut Squash: 3 cups, peeled and cubed
- Garlic: 3 cloves, minced
- Onion: 1 small, diced
- Vegetable Broth: 1 cup
- Heavy Cream: ¾ cup
- Parmesan Cheese: ¾ cup grated
- Mozzarella Cheese: 1 cup shredded
- Olive Oil: 2 tablespoons
- Nutmeg: ¼ teaspoon
- Salt: 1 teaspoon
- Black Pepper: ½ teaspoon
- Fresh Sage (optional): 1 tablespoon chopped
Instructions
- Boil the Pasta: Cook rigatoni until al dente, then drain and set aside.
- Roast the Squash: Toss butternut squash with olive oil, salt, and pepper. Roast at 400°F for 25 minutes until tender.
- Prepare the Sauce: In a skillet, sauté onion and garlic until soft. Add roasted squash and broth, simmer for 5 minutes, then blend until smooth.
- Add Cream & Cheese: Return the blended mixture to skillet, stir in cream, nutmeg, and half the Parmesan. Season to taste.
- Combine & Assemble: Mix sauce with cooked rigatoni. Transfer to a greased baking dish and top with mozzarella and remaining Parmesan.
- Bake: Bake at 375°F for 20–25 minutes until bubbly and golden on top.
- Serve: Garnish with fresh sage and enjoy warm.
Notes
- Use pre-cut squash to save time on prep.
- Add red pepper flakes for a touch of heat.
- Substitute half-and-half for heavy cream for a lighter version.
- Freeze leftovers in individual portions for easy meals.
Nutrition
- Serving Size: 1 portion
- Calories: 460
- Sugar: 6g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 55mg
Keywords: butternut squash pasta, creamy rigatoni bake, vegetarian pasta, fall comfort food, pasta casserole