Name: Creamy Butternut Squash Rigatoni Bake
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: For the pasta bake:; 12 oz rigatoni pasta; 4 cups butternut squash, peeled and cubed; 2 tablespoons olive oil; Salt and black pepper, to taste; 1 small onion, chopped; 2 cloves garlic, minced; 1 cup vegetable or chicken broth; 3/4 cup heavy cream or milk; 1/2 cup grated Parmesan cheese; 1 cup shredded mozzarella cheese; 1 teaspoon fresh sage or thyme (optional); 1/4 teaspoon red pepper flakes (optional)

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Creamy Butternut Squash Rigatoni Bake is a cozy, satisfying pasta dish that brings together tender rigatoni, velvety roasted squash sauce, and bubbling cheese in one deliciously baked casserole. I love how the natural sweetness of the squash balances with savory herbs and creamy cheese to create a comforting meal that feels both wholesome and indulgent.

Why You’ll Love This Recipe

I love this recipe because it’s rich and flavorful without being heavy. The roasted butternut squash creates a silky, slightly sweet sauce that clings perfectly to the rigatoni, and baking it with a layer of cheese on top gives it that irresistible golden crust. It’s a great way to sneak in veggies, and it works beautifully as a meatless main or a hearty side dish. Plus, it’s perfect for fall and winter dinners—or anytime I want to warm up with something delicious from the oven.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Rigatoni pasta
Butternut squash, peeled and cubed
Olive oil
Salt and black pepper
Onion, chopped
Garlic, minced
Vegetable broth or chicken broth
Heavy cream or milk
Parmesan cheese, grated
Mozzarella cheese, shredded
Fresh sage or thyme (optional)
Red pepper flakes (optional for a bit of heat)

Directions

I preheat the oven to 400°F (200°C).
I toss the butternut squash cubes with olive oil, salt, and pepper, then roast them on a baking sheet for 25–30 minutes until tender and caramelized.
While the squash is roasting, I cook the rigatoni until just al dente, then drain and set aside.
In a saucepan, I sauté the onion in olive oil until soft, then add garlic and cook for another minute.
I add the roasted squash and broth to the pan and let it simmer for a few minutes.
I use an immersion blender (or transfer to a blender) to puree the mixture until smooth and creamy.
I stir in the cream and half of the Parmesan cheese, then season with salt, pepper, and optional red pepper flakes.
I combine the cooked pasta with the sauce and pour it into a greased baking dish.
I top it with mozzarella and the remaining Parmesan cheese.
I bake for 20–25 minutes until bubbly and golden on top. For extra browning, I broil it for 2–3 minutes at the end.
I let it cool slightly before serving, garnished with fresh herbs if using.

Servings and Timing

This recipe makes about 4 to 6 servings and takes around 20 minutes to prep, 30 minutes to roast, and another 20–25 minutes to bake—ready in about 1 hour and 15 minutes total.

Variations

Add protein: I stir in cooked chicken, sausage, or white beans for a heartier dish.
Vegan version: I use plant-based milk and cheese, and skip the cream or replace it with coconut cream.
Gluten-free: I use gluten-free rigatoni or another short pasta that holds up well when baked.
Crunchy topping: I sprinkle breadcrumbs mixed with olive oil and herbs on top before baking for a crispy crust.
Extra veggies: I mix in sautéed spinach, kale, or mushrooms for added texture and flavor.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it in the oven at 350°F until heated through or microwave individual portions for 1–2 minutes. I sometimes add a splash of milk or broth to loosen the sauce if it thickens.

FAQs

Can I use frozen butternut squash?

Yes, I thaw it and roast it the same way. It may release more moisture, so I roast it until lightly caramelized.

Can I make this ahead of time?

Absolutely. I assemble the dish, cover it, and refrigerate for up to 24 hours before baking. I just add 5–10 extra minutes to the baking time if it’s cold from the fridge.

What type of cheese works best?

I love using a mix of mozzarella for meltiness and Parmesan for sharpness. Gruyère or fontina are also great options.

Can I freeze this bake?

Yes. I cool it completely, then wrap it tightly and freeze for up to 2 months. I reheat it in the oven from frozen or thaw overnight first.

What can I serve with this?

I usually serve it with a green salad, roasted Brussels sprouts, or garlic bread for a full, comforting meal.

Conclusion

Creamy Butternut Squash Rigatoni Bake is one of those dishes I make on repeat when I want a cozy, flavorful meal that’s easy to love. The combination of roasted squash, creamy sauce, and cheesy baked pasta hits every comfort food note while still feeling wholesome and seasonal. Whether I serve it as a weeknight dinner or a side at a holiday table, it always gets devoured.