There’s something about a big, bubbling pasta bake that instantly feels like a warm hug from your oven. This creamy butternut squash rigatoni bake? Oh, it’s exactly that — smooth, comforting, and just a little bit decadent with a touch of autumn sweetness. I’m talking tender rigatoni coated in a velvety squash sauce, topped with gooey, golden cheese that crisps up beautifully around the edges. Honestly, it’s one of those dishes that fills your kitchen with the most inviting aroma, and it’s stupidly easy to put together. If you like pasta bakes that feel like a special cozy night in but require almost no fuss, this recipe will be your new go-to.
While the squash roasts, bring a large pot of salted water to a boil and cook the rigatoni until just shy of al dente (about 1-2 minutes less than package instructions). Drain and set aside—remember, it’ll cook more in the oven, so you don’t want it mushy!
Step 3:
In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Toss in the garlic and dried sage, stirring for another minute until fragrant. If you’re using fresh sage, add it toward the end to keep the flavor bright.
Step 4:
Now, make a creamy sauce: melt butter in a saucepan over medium heat, then whisk in the flour to make a roux. Cook for 1-2 minutes, whisking constantly. Slowly add the milk, continuing to whisk until the sauce thickens — around 5 minutes. Stir in the roasted butternut squash and onions.
Step 5:
Transfer the sauce and veggies to a blender and puree until smooth (careful—it’s hot!). Return the sauce to the pan, add salt, pepper, Parmesan cheese, and a pinch of nutmeg if you want that cozy warmth. Toss the rigatoni in the sauce to coat it well.
Step 6:
Pour the creamy, squash-coated rigatoni into a greased 9×13 baking dish. Sprinkle the mozzarella and remaining Parmesan cheese evenly over the top. Bake at 375°F for 15-20 minutes until bubbly and golden on top. Let it cool for 5 minutes before diving in.
Variations & Tips
Swap rigatoni for penne or ziti if that’s what you have on hand.
Add cooked Italian sausage or crispy bacon for a meaty twist.
For a vegan version, use plant-based milk, vegan butter, and cheese substitutes.
If your squash isn’t sweet enough, add a small drizzle of maple syrup to the sauce for balance.
Don’t have a blender? Use an immersion blender right in the sauce pan.
How I Like to Serve It
This rigatoni bake shines on chilly fall nights, especially alongside a crisp green salad with tangy vinaigrette to cut through the richness. It’s a crowd-pleaser for family dinners or casual weekend gatherings where everyone can help themselves from the casserole dish. Leftovers reheat beautifully for next-day lunch, too!
Notes
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat covered with foil in a 350°F oven for about 15 minutes to keep it moist.
Closing: Creamy, cozy, and ridiculously easy, this butternut squash rigatoni bake is proof that homemade comfort food doesn’t have to be complicated.
