Baked 4 Cheese Butternut Squash Rigatoni Recipe
This Baked 4 Cheese Butternut Squash Rigatoni recipe combines the creamy sweetness of roasted butternut squash with a blend of four luscious cheeses. Tossed with rigatoni pasta and fresh spinach, then baked to perfection, it makes a comforting, hearty dish perfect for cozy dinners.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
Roasted Butternut Squash Mixture
- 2 tablespoons extra virgin olive oil
- 2 cups cubed butternut squash
- 1 shallot, halved
- 6–10 cloves garlic, smashed
- 2 tablespoons fresh oregano leaves
- Pinch of chili flakes
- Kosher salt, to taste
- Black pepper, to taste
Cheese and Pasta Ingredients
- 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 and Roast: Preheat your oven to 425° F. On a baking sheet, combine the olive oil, cubed butternut squash, halved shallot, smashed garlic cloves, fresh oregano leaves, chili flakes, kosher salt, and black pepper. Toss everything together to coat evenly. Roast in the oven for 20 to 25 minutes until the squash is tender and starting to caramelize.
- Prepare Puree: Once roasted, remove the garlic cloves from their skins. In a food processor, add the roasted butternut squash, shallot, peeled garlic, and ricotta cheese. Puree until the mixture is smooth and creamy. Season with salt and black pepper to taste.
- Cook Pasta and Combine: 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 al dente, about 8 minutes. Stir the butternut squash puree into the pasta, then add milk or cream, Italian seasoning, fresh baby spinach, and chopped sun-dried tomatoes, stirring to combine everything evenly. Stir in shredded gouda and grated parmesan cheese until melted and well mixed.
- Bake: Remove the skillet from heat. Sprinkle the shredded fontina or provolone cheese evenly on top. Place the skillet into the oven and bake for 15 to 20 minutes, or until the cheese is melted, bubbly, and golden. Serve hot and enjoy your creamy, cheesy baked rigatoni!
Notes
- Use oil-packed sun-dried tomatoes for more flavor and moisture.
- If you don’t have fresh oregano, dried oregano can be substituted but use half the amount.
- For a lighter dish, substitute milk for cream.
- Any short pasta shape like penne or ziti works well instead of rigatoni.
- Let the baked pasta rest 5 minutes before serving for easier slicing and plating.
Keywords: butternut squash pasta, baked rigatoni, four cheese pasta, vegetarian pasta bake, creamy baked pasta, fall pasta recipe
