Description
A comforting and creamy baked pasta dish featuring roasted butternut squash, rich ricotta, and mozzarella, perfect for a cozy weeknight dinner.
Ingredients
Scale
- 1 medium butternut squash, peeled, seeded, and cubed (about 4 cups)
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 1 pound rigatoni pasta
- 2 tablespoons butter
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1/2 cup heavy cream
- 1 cup grated Parmesan cheese, divided
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 teaspoon ground nutmeg
- 1/4 cup chopped fresh sage (optional)
Instructions
- Preheat oven to 400°F (200°C). Toss cubed butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and lightly browned. Remove from oven and reduce oven temperature to 375°F (190°C).
- While squash roasts, cook rigatoni in a large pot of salted boiling water until al dente (about 1 minute less than package directions). Drain and set aside.
- In a large saucepan, melt butter over medium heat. Add garlic and cook for 1 minute. Whisk in flour and cook for 1-2 minutes until golden. Gradually whisk in milk and heavy cream, stirring constantly until smooth and thickened (about 5 minutes).
- Remove saucepan from heat. Stir in 3/4 cup Parmesan cheese, ricotta cheese, nutmeg, salt, and pepper until smooth. Add roasted butternut squash (reserve 1/2 cup for topping if desired) and gently mash some of the squash into the sauce for a creamy texture.
- Combine the sauce with the cooked rigatoni. Transfer the mixture to a greased 9×13-inch baking dish. Top with mozzarella cheese, remaining 1/4 cup Parmesan, and reserved squash cubes if using.
- Bake for 20-25 minutes until bubbly and golden on top. If using sage, sprinkle over the top during the last 5 minutes of baking. Let rest for 5 minutes before serving.
Notes
For a vegan version, substitute olive oil for butter, use unsweetened almond milk and plant-based cream, and use vegan cheeses. Roasting the squash can be done up to 2 days ahead.
Nutrition
- Calories: 520
- Sugar: 8g
- Fat: 24g
- Carbohydrates: 62g
- Protein: 22g