This baked four cheese butternut squash rigatoni is a creamy and indulgent pasta dish that combines the sweetness of roasted butternut squash with a rich blend of cheeses. Perfect for a cozy dinner, it brings comfort and flavor to your table.
The recipe is straightforward and can be prepared in under an hour, making it a great option for weeknight meals or special occasions.
Delightful Creamy Sauce
The star of this dish is the creamy butternut squash sauce, which brings a unique sweetness and richness to the rigatoni.
Roasting the butternut squash enhances its natural flavors, creating a smooth and velvety texture when blended with cheeses like ricotta and milk.
This sauce not only coats the pasta beautifully but also adds a comforting element that makes each bite satisfying.
Cheese Medley
A blend of four cheeses elevates this baked rigatoni to a whole new level.
Ricotta provides creaminess, while mozzarella contributes stretch and gooeyness.
Parmesan adds a sharp, nutty flavor, and gorgonzola introduces a delightful tang.
Together, they create a harmonious balance that complements the butternut squash perfectly.
Perfectly Baked
Baking the rigatoni is where the magic happens.
As the dish bakes in the oven, the cheeses melt and form a golden crust that is both inviting and irresistible.
The bubbling sauce and crispy top create a beautiful contrast in texture, making each serving a treat for the senses.
Serving Suggestions
This baked rigatoni is best served hot, garnished with fresh parsley for a pop of color and freshness.
Pair it with a crisp side salad to balance the richness of the pasta, and a glass of white wine to enhance the dining experience.
The combination of flavors and textures makes it a perfect dish for gatherings or cozy dinners at home.
Preparation Tips
Preparing this dish is straightforward, making it accessible for cooks of all skill levels.
Start by roasting the butternut squash while the pasta cooks to save time.
Ensure the pasta is cooked al dente, as it will continue to cook in the oven.
Mix everything well to ensure every piece of rigatoni is coated in that luscious sauce.
Nutrition and Serving Size
This recipe serves about six people, making it ideal for family meals or entertaining guests.
Each serving offers a satisfying balance of carbohydrates, protein, and fats, with approximately 450 calories.
It’s a hearty dish that will leave everyone feeling full and content.
Creamy Baked Butternut Squash Rigatoni with Four Cheeses
This dish features rigatoni pasta coated in a creamy butternut squash sauce, enhanced with a mix of four cheeses: ricotta, mozzarella, parmesan, and gorgonzola. Baked until bubbly and golden, it serves about 6 people and is perfect for sharing.
Ingredients
- 12 ounces rigatoni pasta
- 2 cups butternut squash, peeled and diced
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 1/2 cup crumbled gorgonzola cheese
- 1/2 cup milk
- 1/4 teaspoon nutmeg
- Fresh parsley for garnish (optional)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Roast the Squash: Toss the diced butternut squash with olive oil, salt, pepper, and garlic powder. Spread on a baking sheet and roast for 25-30 minutes until tender.
- Cook the Pasta: While the squash is roasting, cook the rigatoni according to package instructions until al dente. Drain and set aside.
- Blend the Sauce: In a blender or food processor, combine the roasted butternut squash, ricotta cheese, milk, and nutmeg. Blend until smooth and creamy.
- Combine: In a large bowl, mix the cooked rigatoni with the butternut squash sauce, mozzarella cheese, and half of the parmesan cheese until well combined.
- Bake: Transfer the mixture to a greased baking dish. Top with the remaining parmesan cheese and gorgonzola cheese. Bake for 20-25 minutes until bubbly and golden on top.
- Serve: Garnish with fresh parsley, if desired, and serve hot.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 6 servings
- Calories: 450kcal
- Fat: 20g
- Protein: 18g
- Carbohydrates: 50g