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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 butternut squash+gouda+sage combo was to die for. Found it was easiest to tilt my pan up almost vertical while adding the noodles to the pan. Loved this and will definitely make again!
Hi Amy,
Perfect!! I am so glad to hear that this recipe was a hit, thanks so much for trying it out! xT
The flavors in this pasta are delicious. I did have a difficult time getting the rigatoni to stand on its end so I just ended up mixing the sauce with the pasta instead. The butternut squash sauce is sweet so next time I will probably fold in some sauteed pancetta rather than (or maybe in addition to) the prosciutto. Still delicious!
Hey Tracey,
Happy Friday🍁 I appreciate you making this recipe and love to hear that it turned out well for you! xT
Loved it! Perfect pasta dish for our suddenly Fall weather. I could eat the sauce on anything, or on its own.
Hi Jennie,
Wonderful!! I love to hear that this recipe was a winner, thanks so much for making it and sharing your review! xT
Delicious! We didn’t add enough chili flakes, so ate it with a few drops of a chipotle hot sauce. It makes for amazing leftover if it even makes it to the next day!
Hi Rachel,
Perfect! So glad to hear that this recipe was enjoyed, thanks for making it! xx
This is going to be one of those “I didn’t really make the recipe as written…” reviews…
First, I used havarti (instead of gouda) because I had that on hand
Second, somehow I ran out of BUTTER
Third, I quickly realized that I do not have the patience to stack all those cute little rigatoni vertically so I just mixed everything together like mac and cheese
BUT we did follow the very last step…we devoured this! So good, even with a few modifications.
Hey Bethany,
Happy Wednesday! I love to hear that this recipe was tasty for you, thanks so much for making it! Thanks for sharing what worked well for you:) xx
Made this last night for our daughters birthday dinner where she requested fall comfort meal. Well this was a HUGE HIT! Everyone raved! Thank you for all the wonderful recipes! ❤️
Hi Heather,
Amazing! Thanks so much for making this dish, I am so glad it was enjoyed! Happy Birthday to your daughter! xx
This was a HUGE crowd pleaser and the perfect fall dish. Plus, it was super satisfying to line the pan with the rigatoni – who knew? Thank you!!
Hi there,
Happy Monday!! I truly appreciate you trying this recipe and sharing your feedback, so glad it was enjoyed! xx
Loved this dish! It was easy, creamy, delicious and the perfect meal to welcome autumn! Served 7 adults with a little left over.
I used gluten free rigatoni. The dish was delicious and looked beautiful! Thank you Tieghan!
Hi Mary Jo,
Awesome!! I love to hear that this recipe turned out well for you, thanks for making it! xx
Hey Suzanne,
Wonderful! I love to hear that this recipe was enjoyed, thanks so much for trying it out! xT
So good! Family loved it!
Hey Lori,
Perfect! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xx
Is there a way to make this recipe a day prior and cook it the next day?
Hi Hannah,
I would make through step 5, cover and pop in the fridge, and then bake as directed the next day. I hope you love this recipe! xT
Propping one edge of the pan up a few inches made standing the pasta up simple and quick. I didn’t put enough chili flakes in but we loved this recipe anyway!
Yes. Assemble the entire dish. Cover with foil and pop it in the fridge. Take it out of the fridge about an hour before your bake it off (so you don’t have to extend the baking time). Then pop it in the oven and bake per directions. You could probably freeze it as well and bake later just like you can with lasagna. Mangia Bene!
Hey Eva,
Thanks for sharing this tip and making this dish, I am so glad your family enjoyed it:) xT
How would using acorn squash compare? I have one from my produce box that I need to use 🙂 thanks!
Hey Lauren,
It would work, I think butternut squash is a creamier option:) Let me know if you give the recipe a try! xx
Hi Tieghan,
This recipe is amazing! Not only was it delicious but it was very impressive looking on the dinner table.
Hey Andrea,
Happy Monday!! I truly appreciate you trying this recipe and sharing your feedback, so glad it was enjoyed! xx
Perfect fall recipe! The flavours are amazing. The caramelized roasted squash adds sweetness, while the crispy prosciutto balances out the savoury saltiness. It was super easy to assemble as well. Amazing recipe as always Tieghan 🙂
Hey Ashley,
Thanks so much for your kind message and giving this recipe a try, I love to hear that it was enjoyed! xT
Unbelievably delicious! Turned out perfect. I used habanero olive oil for a little bit of kick to go with the sweetness of the butternut squash. Also used fresh mozzarella, shaved thin and placed on top before adding the prosciutto. Definitely a recipe to repeat.
Hi Jennifer,
Amazing!! So glad to hear that you enjoyed this recipe, thanks so much for making it! xx