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The cheesiest, creamiest, sauciest, Butternut Squash Rigatoni Pasta Pie. Best for nights when you’re craving Italian, but also craving fall flavors. Butternut squash roasted with garlic, shallots, and fresh sage is pureed into a creamy cheese sauce with buttery gouda cheese. The sauce is baked into the rigatoni for a fun, saucy pasta pie. Crispy-salty prosciutto adds a little crunch on top. Roll your eyes back GOOD!
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Well, isn’t this fun? When I started making this I was so nervous. I just wasn’t sure how it would turn out. Sometimes dishes like this can be amazing, and better than I envisioned. Other times they’re disastrous.
But this turned out! And it’s so good, even better than I dreamt up in my head.
So I am so excited to share!
Prior to this recipe, I’d only made a rigatoni pasta pie once before. It was back during the 1st or 2nd year of HBH. It was also a butternut squash pie but with gorgonzola and a different method of cooking. It’s an old, old recipe. I’m sure it’s just fine, delicious even, but this is better.
My version today is easier, creamier, and has a few different flavors. But most importantly, it’s just delicious.
The details
I did my best to keep this easy and minimize the steps. This may look a little fancy, but it’s quick and honestly fun to make.
The heart of the pasta is really all in the butternut squash. It’s in season throughout fall and always so delicious when roasted up. Roast the squash, garlic, and herbs together on the same sheet pan. As the squash roasts, the garlic caramelizes, and the herbs infuse everything with flavor.
Toss the squash with garlic, shallots, sage, a small drizzle of honey, chili flakes, salt, and pepper.
While the squash roasts, boil the pasta. Be sure to save some of the water for thinning the butternut sauce.
When the squash has finished roasting, puree everything on the pan with a splash of milk or heavy cream, hot pasta cooking water, and gouda cheese until smooth. You can do this in a food processor or blender.
At this point, arrange the noodles upright in a spring-form pan. If you don’t have a spring form pan, no big deal, just use a regular baker with a flat bottom. Pour the sauce over the noodles and let it sink down into every nook and cranny.
It is going to seem like a lot of sauce, but this is the real secret. So much butternut cheese sauce!
Top the creamy butternut squash rigatoni with more cheese and then some prosciutto. If you’re not a prosciutto fan simply omit it.
Bake until the cheese is melty and the sauce is bubbling up. The prosciutto should be nice and crispy too! The edges of the pasta should have a little crust and everything will smell delicious.
The cheese sauce really melts into the pasta making every bite even more perfect than you can imagine. Like mac and cheese meets ravioli. Trust me, it is so good!
Looking for other butternut squash recipes? Here are a few ideas:
Creamy Roasted Garlic Butternut Squash Pasta
Rosemary Roasted Butternut Squash Pizza
Roasted Butternut Squash and Spinach Lasagna
Butternut Squash Pasta Carbonara with Rosemary Bacon
Fall Harvest Roasted Butternut Squash and Pomegranate Salad
Hasselback Butternut Squash with Sage Butter and Prosciutto Breadcrumbs
Lastly, if you make this Butternut Squash Rigatoni Pasta Pie be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Butternut Squash Rigatoni Pasta Pie
Ingredients
- 2 tablespoons extra virgin olive oil
- 4 cups cubed butternut squash
- 4 cloves garlic smashed,
- 1 shallot, halved
- 2 tablespoons chopped fresh sage
- chili flakes
- kosher salt + black pepper
- 1 teaspoon honey
- 1 cup milk
- 1 1/2 cups shredded gouda cheese
- 2 tablespoons salted butter
- 1 cup shredded mozzarella cheese
- 1 pound rigatoni pasta
- 8 slices prosciutto
- 1 tablespoon fresh oregano leaves
Instructions
- 1. Preheat oven to 425° F.2. On a baking sheet, toss together the butternut squash, garlic, shallots, sage, olive oil, honey, and a pinch each of chili flakes, salt, and pepper. Bake 15 minutes, toss, then bake another 10-15 minutes, until the squash is tender.3. Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Just before draining, remove 1 1/2 cups of the pasta cooking water. Drain.4. Add the roasted butternut squash, garlic, shallots, milk, gouda cheese, and butter, to a food processor. Pour over 1 cup hot pasta water and puree until smooth. Season with salt and pepper. Thin the sauce with additional pasta water. 5. Grease a 9-inch spring form pan with olive oil. Arrange the rigatoni in the pan, standing on their ends. Pour the butternut sauce over the pasta, pushing the sauce into the holes, filling them up. I used ALL the sauce. Sprinkle over the mozzarella. 6. Arrange the prosciutto over the cheese. Top with oregano. Bake 25-30 minutes, until the sauce is bubbly. Let sit 5 minutes before serving, then devour.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Delicious fall dinner! I only put the prosciutto on half since I am vegetarian but I liked that the pasta got lightly browned on the top. I made mine in a baking dish and used an immersion blender to make the sauce. I would definitely make this again and even the family members who don’t like butternut squash enjoyed it!
Hey Kimberly,
Thanks so much! Love to hear this dish was enjoyed, I appreciate you making it and your feedback!
Looks amazing! What can I substitute the prosciutto for the added crunch? I have vegetarian friends coming over.
Thanks!
Thanks so much, Veronica! I would just omit it, no big deal:) I hope you love this recipe!
Totally delicious!
Hey Karen,
Perfect!! Love to hear this recipe was enjoyed, I appreciate you making it and your comment! xT
How many days ahead can I make this and leave in the refrigerator?
Hi Nicole,
A day in advance would be just fine for you to do! Please let me know if you have any other questions! xT
delicious and very nice presentation
Thanks so much! So glad you enjoyed this dish! Have a great weekend! xT
Hey there just wondering if I bake first before I freeze it or after thank you
Hi Lorna,
I would bake after you freeze it:) Please let me know if you have any other questions, I hope you love this recipe! xT
Made this once before and everyone loved it from the picky eaters to the foodies! Would like to add it to Thanksgiving but wondering if it would be okay to prep it the night before, refrigerate and bake next day?
Hey Jenn,
Happy Sunday!🍂🍁 Thanks a lot for trying this recipe and your comment, love to hear it turned out well! Totally, that will work nicely for you! x
Do you think grilled shrimp would work with this? Thanks
Hey Lorna,
Sure you could add that if you wanted:) Please let me know if you have any other questions, I hope you love this recipe! xT
Can you make this and freeze it?
Hey Lorna,
Totally, that will work nicely for you! Please let me know if you have any other questions, I hope you love this recipe! xT
Thank you
Made this last night for me and my boyfriend. I’m picky about herbs and spices so I only put a small amount of sage, and skipped the oregano and chili flakes. I also didn’t have rigatoni, so I used rotini and just mixed the pasta and the sauce together in the pasta pot and dumped it into the springform pan (the lazy way!). This was really yummy and I’m guessing that it will taste really great after sitting for a night in the fridge, too. Next time, I think I’d like to try using cooked bacon and mix it with the pasta so the delicious bit of saltiness appears in every bite! I loved the crunchy, cheesy top. Served with a nice green salad for a yummy meal on a cold night.
Hey Kathryn,
Happy Sunday!! Thanks so much for giving this recipe a try, I appreciate you making it and your feedback! x