Baked 4 Cheese Butternut Squash Rigatoni

As a lover of comfort food, I can’t resist a warm bowl of Baked 4 Cheese Butternut Squash Rigatoni. It was a chilly autumn evening when I first whipped up this dish, craving something hearty yet satisfying. The vibrant orange of the butternut squash caught my attention at the farmer’s market, and I knew I had to incorporate it into my dinner plans. The thought of creamy cheeses melting together with tender pasta was simply irresistible. With the aroma filling my kitchen, I felt a wave of nostalgia wash over me, reminding me of family dinners where everyone enjoyed digging into a cheesy pasta bake.

Essential Ingredients for Baked 4 Cheese Butternut Squash Rigatoni

When it comes to crafting the perfect Baked 4 Cheese Butternut Squash Rigatoni, the ingredients play a crucial role. Each element comes together to create a dish that’s as delightful to eat as it is to make. The star of the show is the butternut squash, which adds a natural sweetness and creaminess, perfectly complemented by the blend of cheeses.

• 2 tablespoons extra virgin olive oil – A must for sautéing and adding richness.
• 2 cups cubed butternut squash – The star of this dish, providing sweetness and nutrition.
• 1 shallot, halved – Adds a mild onion flavor that enhances the overall taste.
• 6-10 cloves garlic, smashed – Brings a wonderful aroma and depth to the dish.
• 2 tablespoons fresh oregano leaves – A fresh herb that adds a lovely earthy note.
• Chili flakes – Just a pinch adds a subtle kick.
• Kosher salt – Essential for seasoning the dish perfectly.
• Black pepper – For a touch of spice and flavor.
• 1 cup ricotta cheese – Creates a creamy base for the sauce.
• 1 pound rigatoni or other short cut pasta – The perfect pasta shape to hold the sauce.
• 1 cup milk or cream – Adds creaminess to the sauce.
• 1 tablespoon Italian seasoning – A blend of herbs that elevates the flavor.
• 2 cups fresh baby spinach – A nutritious addition that wilts beautifully.
• 1/2 cup oil packed sun-dried tomatoes, chopped – Provides a tangy punch.
• 1/2 cup shredded gouda cheese – Melts beautifully for a creamy texture.
• 1/4 cup grated parmesan cheese – Adds a savory note to the dish.
• 1 cup shredded fontina or provolone cheese – Ties everything together with its melty goodness.

Recipe Steps for Baked 4 Cheese Butternut Squash Rigatoni

Making Baked 4 Cheese Butternut Squash Rigatoni is a joy, and I can assure you that the steps are straightforward! Follow along, and you’ll have a delicious dish ready in no time. Let’s get started!

1. Preheat your oven to 425° F. This step is essential as it prepares your oven for roasting the vegetables to perfection.
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. Ensure everything is well-coated in oil. Bake for 20 to 25 minutes, until the squash is tender and caramelized.
3. Once roasted, pop the garlic cloves out of their skins. Add the butternut squash, shallot, garlic, and ricotta to a food processor. Puree until smooth, seasoning with more salt and pepper to taste.
4. In a large, oven-safe skillet, bring 3 and a half cups of water to a boil. Add the rigatoni and cook, stirring often, until the pasta is al dente, about 8 minutes. Stir in the pureed butternut squash.
5. Add the milk or cream, Italian seasoning, spinach, and sun-dried tomatoes, stirring to combine everything well.
6. Next, stir in the gouda and parmesan until melted and creamy. Look for a smooth texture; it should coat the pasta nicely.
7. Remove the skillet from heat and top with fontina cheese. This will create a melty, gooey topping that’s hard to resist.
8. Place the skillet back in the oven and bake for 15 to 20 minutes, until the cheese is melted and bubbly. This step is crucial for achieving that golden, crispy top.
9. Once done, let it cool for a few minutes before serving. You can expect some delicious aromas wafting through your kitchen!
10. Dish it out and enjoy your homemade Baked 4 Cheese Butternut Squash Rigatoni with friends and family!

Ways to Adapt This Recipe

There are so many ways to play with the Baked 4 Cheese Butternut Squash Rigatoni recipe. Here are some fun adaptations you can try!

• Storage: Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven for best results.
• Freezing: You can freeze this dish before baking. Just cover it well and bake it straight from frozen, adding an extra 10 to 15 minutes to the cooking time.
• Pairing: Serve with a side salad topped with fresh greens and a light vinaigrette for a refreshing contrast.
• Vegetable Variations: Feel free to add other seasonal vegetables, such as kale or mushrooms, to the mix for added flavor and nutrition.
• Cheese Swaps: Experiment with different cheeses like cheddar or asiago for a unique taste.
• Herb Infusions: Add fresh herbs like basil or thyme to elevate the flavors further.

What to Pair With Baked 4 Cheese Butternut Squash Rigatoni

When it comes to serving Baked 4 Cheese Butternut Squash Rigatoni, the options are as delightful as the dish itself. Here are some great pairings:

• Fresh Green Salad: A simple salad with mixed greens and a tangy vinaigrette balances the richness of the dish.
• Crusty Garlic Bread: Nothing beats the combination of cheesy pasta with warm, crispy garlic bread.
• Roasted Veggies: Pair with a side of roasted vegetables for an extra boost of nutrition and flavor.
• Seasonal Fruit: Fresh fruits like pear or apple add a refreshing touch to your meal.
• Wine Pairing: Opt for a light white wine or a delicate red to complement the flavors without overpowering them.
• Occasions: Perfect for family dinners, potlucks, or cozy nights in front of the fire.

FAQ

Conclusion

The Baked 4 Cheese Butternut Squash Rigatoni is truly a special dish; it combines the sweetness of squash with the richness of cheese in a way that warms the heart and soul. I encourage you to try making this recipe for your next gathering or cozy night in. It’s sure to become a favorite among family and friends, bringing smiles and full bellies to your table.

Baked 4 Cheese Butternut Squash Rigatoni

The ultimate comfort food, Baked 4 Cheese Butternut Squash Rigatoni is creamy, cheesy, and full of flavor. This easy weeknight dinner is perfect for chilly nights and will have everyone coming back for seconds!

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Prep Time 25 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: Italian

Calories: 550

Ingredients Equipment Method Notes

Ingredients

  

• 2 tablespoons Extra Virgin Olive Oil
• 2 cups Butternut Squash
• 1 Shallot
• 6-10 cloves Garlic
• 2 tablespoons Fresh Oregano Leaves
• Chili Flakes
• Kosher Salt
• Black Pepper
• 1 cup Ricotta Cheese
• 1 pound Rigatoni
• 1 cup Milk
• 1 tablespoon Italian Seasoning
• 2 cups Fresh Baby Spinach
• 1/2 cup Sun-Dried Tomatoes
• 1/2 cup Shredded Gouda Cheese
• 1/4 cup Grated Parmesan Cheese
• 1 cup Shredded Fontina Cheese

Equipment

• Food Processor
• Oven
• Baking Sheet
• Skillet
• Large Pot
• Grater
• Chef's Knife
• Wooden Spoon

Method

 

1. Preheat your oven to 425° F. This step is essential as it prepares your oven for roasting the vegetables to perfection.
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. Ensure everything is well-coated in oil. Bake for 20 to 25 minutes, until the squash is tender and caramelized.
3. Once roasted, pop the garlic cloves out of their skins. Add the butternut squash, shallot, garlic, and ricotta to a food processor. Puree until smooth, seasoning with more salt and pepper to taste.
4. In a large, oven-safe skillet, bring 3 and a half cups of water to a boil. Add the rigatoni and cook, stirring often, until the pasta is al dente, about 8 minutes. Stir in the pureed butternut squash.
5. Add the milk or cream, Italian seasoning, spinach, and sun-dried tomatoes, stirring to combine everything well.
6. Next, stir in the gouda and parmesan until melted and creamy. Look for a smooth texture; it should coat the pasta nicely.
7. Remove the skillet from heat and top with fontina cheese. This will create a melty, gooey topping that’s hard to resist.
8. Place the skillet back in the oven and bake for 15 to 20 minutes, until the cheese is melted and bubbly. This step is crucial for achieving that golden, crispy top.
9. Once done, let it cool for a few minutes before serving. You can expect some delicious aromas wafting through your kitchen!
10. Dish it out and enjoy your homemade Baked 4 Cheese Butternut Squash Rigatoni with friends and family!

Notes

• Tip 1: Store leftovers in an airtight container in the refrigerator for up to three days.
• Tip 2: You can freeze this dish before baking.
• Tip 3: Serve with a side salad topped with fresh greens.
• Tip 4: Feel free to add other seasonal vegetables.
• Tip 5: Experiment with different cheeses for a unique taste.

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Meet Piper Cross

I am obsessed with using fresh, seasonal produce to make meals shine. I believe a squeeze of citrus or a handful of herbs can change everything. I cooked and photographed this dish with a focus on vibrant colors and natural textures, ensuring it looks as good as it tastes when you make it.