Print

Creamy Butternut Squash Rigatoni Bake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Creamy Butternut Squash Rigatoni Bake is a cozy, cheesy pasta casserole featuring roasted butternut squash blended into a velvety sauce, tossed with rigatoni, and baked to golden, bubbly perfection. A wholesome yet indulgent comfort dish that’s perfect for fall and winter dinners, meatless meals, or make-ahead gatherings.

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)

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Toss butternut squash with 1 tablespoon olive oil, salt, and pepper. Roast on a baking sheet for 25–30 minutes until fork-tender.
  3. Cook rigatoni until al dente. Drain and set aside.
  4. In a saucepan, heat remaining olive oil over medium heat. Sauté onion until soft, about 5 minutes. Add garlic and cook 1 minute more.
  5. Add roasted squash and broth. Simmer for 5 minutes.
  6. Blend the mixture until smooth using an immersion or traditional blender.
  7. Return to pan. Stir in cream and half the Parmesan. Season with salt, pepper, and optional red pepper flakes.
  8. In a large bowl, combine pasta and sauce. Pour into a greased 9×13-inch baking dish.
  9. Top with mozzarella and remaining Parmesan cheese.
  10. Bake for 20–25 minutes until bubbly and golden. Broil for 2–3 minutes if desired.
  11. Let rest 5 minutes before serving. Garnish with fresh herbs.

Notes

  • Frozen squash works—roast longer to reduce moisture.
  • Top with breadcrumbs before baking for crunch.
  • Swap mozzarella for fontina or Gruyère for a richer flavor.
  • Use plant-based cream and cheese for a vegan version.

Nutrition

Find it online: https://cookedbymaya.com/creamy-butternut-squash-rigatoni-bake/