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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!
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, 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 pie 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
Servings: 8
Calories Per Serving: 314 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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.
The most delicious pasta dish I have ever made! I had butternut squash from my garden and followed the recipe exactly. You must make this! My boys are 12&13 and LOVED it.
Hey Jana,
Happy Sunday! I am so glad to hear that this recipe turned out well for you, thanks a bunch for making it:)
Hi! Can I use almond milk?
Hey Dani,
Sure, that will work for you! I hope you love this recipe, please let me know if you give it a try! xT
Delicious!!! I substituted the Gouda cheese with Monterey Jack since I was out. It is a bit more spicy but still wonderful!! Perfect fall dinner!
Hey Becky,
Awesome!! I am so glad to hear that you enjoyed this recipe, thanks for making it! Hope you’re off to a great weekend! xT
Made this tonight and it was absolutely incredible. Perfect fall dinner!
Hi Nicole,
Awesome!! I am so glad to hear that you enjoyed this recipe, thanks for making it! Hope you’re off to a great weekend! xT
Is the final 30 minute bake still at 425?
Hi Elizabeth,
Correct:) I hope this recipe turns out amazing for you, please let me know if you give it a try! xx
I sometimes have trouble figuring out quantities, when the recipe calls for, say, 4 cups of something. I prefer weights, so you can be precise. Just a thought.
Hi Lydia,
You can always switch your measurements to metric, but I don’t make my recipes in weights, so sorry! I hope you love the dish! xTieghan
One cup of cubed butternut squash is about 6 Oz. Got the information from Siri. Worked for me.
Thanks Anita!
What are your thoughts of just baking in casserole dish as opposed to your pie version? Thank you!
Hi Whitney,
That would also work well for you! Let me know if you give the recipe a try, I hope you love it! xx
This looks so great! What type of appetizers or salads would you suggest for a menu to pair with this?
Hey Irem,
Here are some recipes that you might enjoy with this pasta:
https://www.halfbakedharvest.com/goat-cheese-with-warm-candied-bacon/
https://www.halfbakedharvest.com/honey-whipped-feta/
https://www.halfbakedharvest.com/autumn-harvest-honeycrisp-apple-and-feta-salad/
https://www.halfbakedharvest.com/roasted-butternut-squash-and-pomegranate-salad/
Please let me know if you have any other questions! xTieghan
I am making this on Sunday for a birthday dinner. Do you have a suggestion for a good dessert pairing?
Hey Kandace,
How fun! Here are some dessert ideas for you:
https://www.halfbakedharvest.com/chocolate-chip-espresso-oatmeal-cookies/
https://www.halfbakedharvest.com/scotcheroos/
https://www.halfbakedharvest.com/roly-poly-pumpkin-cookies/
Please let me know if you have any other questions! xT
Wow! Stacking the rigatoni is a challenge. Not sure if the sauce actually went in the tubes. Baking it for tonight’s dinner so I hope it was worth the time spent!
Thanks for sharing your feedback, Ruth:)
Can I make this without the prosciutto? Or substitute with a different meat? I don’t eat pork.
It says in the post above the recipe that if you don’t like prosciutto, to simply omit it.
Hey Julie,
Absolutely, you can just skip the prosciutto or use another meat of your choice like turkey bacon. I hope you love this dish! xTieghan
I’d love to make this for company. Can it be made in advance, and if so, what are your suggestions?
Hey Laura,
Sure! I would make through step 5, cover and keep in the fridge, and then bake when you are ready to serve. I hope this dish turns out amazing for you! xTieghan
Could gruyere be used instead of gouda?
Hey Hilary,
Totally, gruyere would be delicious! I hope this recipe turns out amazing for you! xx
I’m not a fan of rigatoni. Do you think I could substitute linguine instead?
Hi Paula,
I would recommend sticking with a pasta like rigatoni that you can stack in the pan, please view the photo above for reference. I hope you love the recipe, please let me know if you have any other questions! xT
Looks amazing! Do you think this would work well with gf pasta?
Thanks Christa!! Yes, gluten free pasta will work well for you!! I hope you love the recipe! xx
This looks amazing! Do you think it would freeze well?
All the fall feels! Can I prepare in advance except the baking then freeze? If so, at what temperature should I bake it and for how long? Thank you!
Hey Teri,
Totally! I would just increase your bake time to about 1 hour. I hope you love this recipe, let me know how it turns out! xx
Thanks so much Betsy! Yes, I think this would be just fine to freeze! I hope you love the recipe! xx