5 from 12 votes
Butternut Squash Pasta Bake
Butternut Squash Pasta Bake combines rigatoni pasta with a rich tomato and basil sauce, a creamy cheese and squash filling, and a topping of mozzarella and Parmigiano Reggiano. This casserole blends sweet roasted butternut squash with tangy cheese and aromatic sage, baked until bubbling and golden. It offers a hearty and comforting pasta dish with layers of flavor and texture.
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
Servings:
8
Course:
Others
Cuisine:
Italian
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.
Cup of Yum
Notes
- This recipe is credited to Chef Steve Petusevsky from relish.com.