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This simple Creamy Baked 4 Cheese Butternut Squash Rigatoni is the perfect dinner. Quick, easy, cheesy, and so delicious! Roasted butternut squash with shallots, garlic, and herbs in a creamy 4-cheese, sun-dried tomato, spinach sauce. Cooked together with rigatoni pasta, then finished in the oven for a simple, delicious fall dinner. Truly one of those pasta bake dinners that everyone at the table will love. Great for a weeknight, but equally fancy enough to serve up at your next dinner party too. You can’t go wrong with this Tuscan-style butternut squash pasta dish.
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Sometimes I look back at older recipes and I wonder what I was thinking when I decided to make and share that recipe. And then sometimes I look back and think, wow I need to make this!
This is a pasta that I looked way, way, way back for. I was going through recipes for our HBH 10-year anniversary when I came across this recipe and thought, yummm!
I looked at the recipe and thought, wow I could make that so much more efficiently than it’s written. So that’s just what I did! I had all the ingredients with me at the time and decided to just go for it.
It turned out so delicious, I just had to re-share it!!
Here are details
First, you’ll want to roast up the squash. Start by tossing the squash, shallots, and garlic with lots of fresh oregano, chili flakes, salt, and pepper on a sheet pan.
Once the squash has finished roasting, blend it with the garlic and ricotta cheese until smooth. You can do this in a food processor or blender.
Now the pasta, take a big oven-safe skillet with sides and add a few cups of water. Just enough to cook the pasta. Once the water is boiling, add the pasta. Cook until the pasta is just al dente, but don’t drain it! Simply stir in the butternut squash mixture, milk, lots of spinach, the sun-dried tomatoes. And finish with a mix of gouda and parmesan cheese.
Toss everything until it is creamy. Top with fontina cheese and bake until melty and the sauce is bubbling up.
I usually top with fresh herbs, then serve it up! DELICIOUS!
This is my ideal fall dinner, and I even got the picky eaters to dive right into this! It’s all that delicious cheese and creamy butternut squash in a Tuscan-style sauce. You just cannot turn away from that combo!
Looking for more comfort pasta recipes? Here are a few ideas:
Creamy Sun-Dried Tomato Chicken Pasta
Pesto Tortellini Zuppa Toscana
Creamy Roasted Garlic Butternut Squash Pasta
One Pot French Onion Pasta with Crispy Prosciutto
Basil Parmesan Pasta with Crispy Chicken, Prosciutto, and Arugula
Lastly, if you make this Baked 4 Cheese Butternut Squash Rigatoni 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!
Baked 4 Cheese Butternut Squash Rigatoni.
Ingredients
- 2 tablespoon extra virgin olive oil
- 2 cups cubed butternut squash
- 1 shallot, halved
- 6-10 cloves garlic, smashed
- 2 tablespoons fresh oregano leaves
- chili flakes
- kosher salt
- black pepper
- 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
- 1. Preheat oven to 425° F.2. On a baking sheet, toss together the olive oil, butternut squash, shallot, garlic, oregano, and a pinch each of chili flakes, salt, and pepper. Bake 20-25 minutes, until the squash is tender.3. Pop the garlic cloves out of their skin. Add the butternut squash, shallot, garlic, and ricotta to a food processor. Puree until smooth. Season with salt and pepper.4. In a large, oven-safe skillet with sides, bring 3 1/2 cups water to a boil, add the pasta, and cook, stirring often, until the pasta is al dente, 8 minutes. Stir in the pureed butternut squash. Add the milk/ cream, Italian seasoning, spinach, and sun-dried tomatoes, stirring to combine. Stir in the gouda and parmesan until melted. 5. Remove from the heat and top with the fontina cheese. Bake 15-20 minutes, until the cheese is melted and gooey. Eat!
Notes
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.
I doubled the amount of butternut squash, just because I didn’t want to waste the extra squash. It turned out great.
Hey Linda,
Happy Friday!! I am thrilled to hear that this recipe was a winner, thanks a bunch for making it! 👻
Made this dish tonight. Unfortunately the four cheeses make the dish too rich and with the milk overwhelm the butternut squash. Beautiful pictures but would not recommend. Maybe cut back on cheese
Hi Lisa,
So sorry to hear this recipe was not enjoyed, thanks for giving it a try! xx
What kind of meat would go best with this dish?
Thanks!
Hey Alexandra,
I think ground sausage would work well for you! Please let me know if you have any other questions! xT
Hi, I need to make this for possibly 15 people??? Do you recommend making two separate recipes? I was concerned about cooking two pounds of pasta????
Thanks
Gale
Hey Gale,
Yes, I would do 2 batches for the best results:) I hope this recipe turns out amazing for you, please let me know if you give it a try! xTieghan
I have the same question! 12-15 women coming for dinner so I’m thinking I should make two. Also, any suggestions for what to serve with it? A good Fall salad and bread (obviously!) but I need a Fall dessert recipe!
Here are some ideas for you:
https://www.halfbakedharvest.com/apple-and-kale-salad/
https://www.halfbakedharvest.com/pull-apart-parmesan-sage-butter-brioche-rolls/
https://www.halfbakedharvest.com/pumpkin-butter-bars/
I do love this recipe…I’d just make a few modifications next time. The water wasn’t enough for my pasta. I ended up using a good quality farfalle because that’s what we had. It all absorbed and the pasta still had a slight crunch. I ended up adding about 1/2-3/4 C more water and turned the heat back on to let absorb. I was afraid just the milk and remaining oven time wouldn’t be enough to cook the pasta further while still creating a sauce. I also preferred the flavor of the squash ricotta prior to adding in the Italian seasoning-next time I’d leave it out bc the natural roasted flavor with the herbs and garlic was delicious on its own. Otherwise really easy and delicious and will make again!
Hey Caitlin,
Thanks so much for making this dish and sharing your review! I’m so glad it was enjoyed for the most part! Hope you’re off to a great Tuesday! xx
Hi Tieghan. Is there anything i can use to replace the garlic? My mum hates garlic so i generally omit it but it can make recipes quite bland! Any suggestions? Thanks.
Hey Leah,
How about a little shallot? That would be a good combo! Let me know if you give the recipe a try, I hope you love it! xx
Hi. Did you remove the text feature in your recipe?
Hi Merrill,
So sorry, I am not sure what you mean? Please let me know how I can help!! xx
Questions…it doesn’t say to drain pasta before adding the purée? I’m assuming you do??? Additionally, I’m reading in the comments about adding pepperoni, however, do not see that in the list of ingredients.
Love your recipes! 💕
Hi Teri,
No need to drain the pasta, the water will cook down and anything left will be come part of the sauce. This is an older recipe that I revamped….hence the old comments:) But I took the pepperoni out, if you want to add some on the top go for it!! Let me know if you give the recipe a try:) xT
Is the pasta drained after reaching al dente?
Hi Teri and Ellen,
It mentions in the main post “Once the water is boiling, add the pasta. Cook until the pasta is just al dente, but don’t drain it! Simply stir in the butternut puree, milk, lots of spinach, the sun-dried tomatoes. And finish with a mix of gouda and parmesan cheese.”
The pasta water will be part of the sauce base, so don’t drain it – but be sure to use only the recommended amount of water when you boil the pasta – 3.5 cups. I’m super excited about trying this one – love butternut squash! 🙂
Thanks Aline!!
Hi Ellen,
Nope, no need to drain the water, you should have very little left which will become part of the sauce:) I hope you love this recipe, please let me know if you give it a try! xT
Suggestion: Could you please create a delicious giant sausage roll? Maybe with a unique chutney or something? Also could you create a babka wreath?
Hi Misse,
I’ll have to add those to my list, thanks for the suggestions! xT
Skipped the mozzarella and Parmesan and pepperoni and it was phenomenal. Felt so rich but not heavy at all. Loved the sun dried tomatoes to make it more meaty and the addition of the spinach to add some green. My first half baked harvest recipe but not my last.
Hey there,
I love to hear that this recipe was enjoyed, I truly appreciate you giving it a try!!? xTieghan
Hi! Is there a variation to do this as a bake without boiling the pasta? I love some of your other pasta bakes that omit that step! Thanks, can’t wait to try this – butternut squash is so yummy.
Hey Kendall,
Sorry I have not tested that with this recipe, I would follow the instructions as is:) I hope you love the recipe, please let me know if you have any other questions! xTieghan
How can I make this ahead of time for someone?
Hi Amanda! Just prepare this through the final step, add the mozzarella, but do not bake. Instead cover, and keep in the fridge for up to 4 days. When ready to bake, remove from the fridge and bake at 375 for 20-30 minutes, until the cheese is melted and the pasta hot. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
This looks incredible! Quick question – could I make the day before, put it in the fridge and then bake the next day?
HI! Yes, that will be just great! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?
Made this with with Butterkaas instead of fontina because my store didn’t have it. Topped it with crispy bacon & prosciutto instead of pepperoni. Served with a loaf of rosemary sourdough. Pretty good! Maybe a little sugar in the butternut cheese sauce would bring up the squash & roasted garlic flavor a little bit more?
HI! Sure if you feel the squash needs a bit more flavor. I would add a teaspoon of honey personally. Please let me know if you have any other questions. So glad you love this recipe. Thanks so much! xTieghan