Introduction

This Baked 4 Cheese Butternut Squash Rigatoni is a comforting, cheesy pasta dish that blends the sweetness of roasted squash with a rich combination of cheeses. Perfect for cozy dinners, it’s hearty, flavorful, and easy to prepare.

A close-up view of baked rigatoni pasta in a round dish with a browned, melted cheese layer on top. The pasta is covered in creamy white sauce with bits of herbs scattered over the surface, adding green flecks. Some pieces of rigatoni are visible under the cheese with a slightly firm, ridged texture. The cheese has browned spots and a bubbly, stretchy texture in places. A fork is partially lifting some pasta from the dish, showing the creamy layers beneath. The dish is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat your oven to 425°F (220°C). On a baking sheet, toss together the olive oil, cubed butternut squash, halved shallot, smashed garlic, fresh oregano leaves, and a pinch each of chili flakes, kosher salt, and black pepper. Roast for 20 to 25 minutes until the squash is tender.
Step 2: Remove the garlic cloves from their skins. In a food processor, combine the roasted butternut squash, shallot, garlic, and ricotta cheese. Puree until smooth and season with salt and pepper to taste.
Step 3: In a large oven-safe skillet with sides, bring 3 1/2 cups of water to a boil. Add the rigatoni and cook, stirring often, until the pasta is al dente, about 8 minutes.
Step 4: Stir the pureed butternut squash mixture into the cooked pasta. Add the milk or cream, Italian seasoning, fresh baby spinach, and chopped sun-dried tomatoes. Stir gently to combine everything evenly.
Step 5: Mix in the shredded gouda and grated parmesan cheeses while the skillet is still on the heat, allowing the cheeses to melt into the sauce.
Step 6: Remove the skillet from heat and sprinkle the shredded fontina or provolone cheese evenly on top. Transfer the skillet to the oven and bake for 15 to 20 minutes, until the top cheese layer is melted and gooey.
Step 7: Let the dish sit for a few minutes after baking, then serve warm and enjoy!

Tips & Variations

For a richer sauce, use cream instead of milk. You can also add a pinch of nutmeg to enhance the flavors.
Swap kale or Swiss chard for baby spinach if preferred, adding it in the same step.
Try using smoked gouda for a deeper, smoky flavor.
If you want a crunchier topping, sprinkle breadcrumbs mixed with a little olive oil on top before baking.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm individual portions in the microwave or oven until heated through. Adding a splash of milk or cream helps restore creaminess during reheating.

How to Serve

The image shows a close-up of a baked pasta dish with rigatoni noodles covered in melted, slightly browned cheese. The top layer is a creamy golden cheese with some browned spots, sprinkled with fresh green herbs and black pepper. Beneath the cheese, the rigatoni noodles are visible, pale yellow with a smooth texture, mixed with pieces of dark green herbs and small chunks of sun-dried tomato. A silver fork is lifting some pasta from the dish, showing the gooey, stretchy cheese melting between the noodles. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen butternut squash for this recipe?

Yes, frozen cubed butternut squash can be used. Thaw it first and pat dry to remove excess moisture before roasting to ensure it caramelizes well.

Is it possible to make this dish vegan?

To make it vegan, substitute the ricotta and other cheeses with plant-based alternatives and use a non-dairy milk like almond or oat milk. Nutritional yeast can add a cheesy flavor to the sauce.