Butternut Squash Pasta Bake
User Reviews
5
Butternut Squash Pasta Bake
Description
This bake starts with rigatoni cooked al dente and a sauce made by sautéing onion and garlic, then simmering crushed tomatoes with fresh basil. The cheese filling blends ricotta, eggs, minced sage, lemon rind, nutmeg, salt, pepper, and pureed butternut squash to create a creamy, herb-infused layer.
The pasta is layered with half the sauce, followed by the cheese and squash mixture, remaining sauce, then topped with mozzarella and Parmigiano Reggiano. Baking covered and then uncovered encourages bubbling, melty cheese and a slightly browned topping.
Served as a filling main dish, it showcases the natural sweetness of squash balanced by the savory cheese and fresh herbs. The texture includes tender pasta and creamy filling with a golden cheese crust.
The recipe benefits from baking times which allow flavors to meld and the casserole to set. Fresh sage and lemon rind add distinctive aroma and brightness.
Ingredients
- 1/2 pound rigatoni pasta cooked al dente
SAUCE
- 1 Tablespoon olive oil
- 1 onion chopped, medium
- 3 garlic minced, cloves
- 1 plum tomato 28 ounce can, chopped with juice
- 1/2 cup basil chopped, fresh
CHEESE FILLING
- 3 cups ricotta cheese low-fat
- 2 egg
- 1/4 cup sage fresh, minced
- 1 Tablespoon lemon rind grated
- 1/8 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 large butternut squash cooked and pureed
TOPPING
- 1 cup mozzarella cheese shredded
- 1/2 cup Parmigiano Reggiano cheese grated
Instructions
- Preheat oven to 375 degrees
- Prepare pasta and set aside. Prepare squash and set aside.
- For sauce, heat olive oil in a large saucepan over medium heat. Add onions and saute for 1-2 minutes. Add garlic and saute until onion is soft. Add tomatoes and bring to a boil. Reduce heat and simmer for 15 minutes. Add basil and set aside.
- For cheese filling, combine ricotta, eggs, sage, lemon peel, nutmeg, salt and pepper in a large bowl. Add squash and combine all ingredients together.
- To assemble, Put half of the sauce into the bottom of a 13" x 9" baking dish. Spread pasta evenly in the baking dish. Spoon cheese/squash filling over the pasta.
- Top with remaining sauce and finish topping the dish with the mozzarella and Parmigiano Reggiano cheeses. Cover with foil and bake 45 to 50 minutes. Uncover and bake an additional 10 minutes.
Notes
- This recipe is credited to Chef Steve Petusevsky from relish.com.
User Reviews
Overall Rating
5
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