Baked Four Cheese Butternut Squash Rigatoni is delicious!
This creamy Butternut Squash Pasta Bake blends roasted butternut squash, rich cheeses, sun-dried tomatoes, and fresh spinach into a hearty, comforting dish that’s perfect for cozy dinners. Bubbly, cheesy, and packed with bold, savory flavors, it’s a guaranteed crowd-pleaser for any night of the week!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Pasta, Main Course
- Method: Roasting, Baking
- Cuisine: American, Italian-Inspired
Ingredients
2 tablespoons extra virgin olive oil
2 cups cubed butternut squash
1 shallot, halved
6–10 cloves garlic, smashed
2 tablespoons fresh oregano leaves
Chili flakes, to taste
Kosher salt, to taste
Black pepper, to taste
1 cup ricotta cheese
1 pound rigatoni or other short-cut pasta
1 cup milk or cream
1 tablespoon Italian seasoning
2 cups fresh baby spinach
1/2 cup oil-packed sun-dried tomatoes, chopped
1/2 cup shredded gouda cheese
1/4 cup grated parmesan cheese
1 cup shredded fontina or provolone cheese
Instructions
Preheat the oven to 425°F (218°C). On a baking sheet, toss the cubed butternut squash, halved shallot, and smashed garlic cloves with olive oil, oregano, chili flakes, salt, and pepper. Roast for 20–25 minutes until tender.
Remove garlic from their skins. In a food processor or blender, purée the roasted squash, shallot, garlic, and ricotta until smooth. Season with salt and pepper to taste.
In a large oven-safe skillet with high sides, bring 3½ cups of water to a boil. Add rigatoni and cook, stirring often, until just al dente, about 8 minutes. Do not drain the water.
Stir the butternut squash purée into the skillet along with the milk or cream, Italian seasoning, spinach, and chopped sun-dried tomatoes. Stir until fully combined.
Add the shredded gouda and grated parmesan cheese, mixing until melted and creamy.
Remove from heat. Top evenly with shredded fontina or provolone cheese.
Bake uncovered for 15–20 minutes, until bubbly and golden brown on top.
Garnish with extra oregano or fresh basil if desired and serve hot.
Notes
If you prefer a richer sauce, use heavy cream instead of milk.
Swap fontina cheese with mozzarella for a more familiar cheesy stretch.
Roast the squash ahead of time to save prep time on busy evenings.
Add cooked Italian sausage for a meaty variation.
Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently before serving.