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The cheesiest, creamiest, sauciest, Butternut Squash Rigatoni Pasta Pie. Greatest for nights whenever you’re craving Italian, but in addition craving fall flavors. Butternut squash roasted with garlic, shallots, and recent sage is pureed right into a creamy cheese sauce with buttery gouda cheese. The sauce is baked into the rigatoni for a enjoyable, saucy pasta pie. Crispy-salty prosciutto provides a bit of crunch on high. Roll your eyes again GOOD!

Properly, isn’t this enjoyable? Once I began making this I used to be so nervous. I simply wasn’t positive how it might end up. Generally dishes like this may be wonderful, and higher than I envisioned. Different occasions they’re disastrous.

However this turned out! And it’s so good, even higher than I dreamt up in my head.

So I’m so excited to share!

Previous to this recipe, I’d solely made a rigatoni pasta pie as soon as earlier than. It was again through the 1st or 2nd yr of HBH. It was additionally a butternut squash pie however with gorgonzola and a distinct technique of cooking. It’s an outdated, outdated recipe. I’m positive it’s simply positive, scrumptious even, however that is higher.

My model at the moment is simpler, creamier, and has just a few totally different flavors. However most significantly, it’s simply scrumptious.

The main points

I did my greatest to maintain this straightforward and decrease the steps. This will look a bit of fancy, but it surely’s fast and truthfully enjoyable to make.

The guts of the pasta is absolutely all within the butternut squash. It’s in season all through fall and at all times so scrumptious when roasted up. Roast the squash, garlic, and herbs collectively on the identical sheet pan. Because the squash roasts, the garlic caramelizes, and the herbs infuse all the things with taste.

Toss the squash with garlic, shallots, sage, a small drizzle of honey, chili flakes, salt, and pepper.

Whereas the squash roasts, boil the pasta. You’ll want to save a few of the water for thinning the butternut sauce.

When the squash has completed roasting, puree all the things on the pan with a splash of milk, sizzling pasta cooking water, and gouda cheese till clean. You are able to do this in a meals processor or blender.

At this level, organize the noodles upright in a spring-form pan. In the event you don’t have a spring kind pan, no massive deal, simply use an everyday baker with a flat backside. Pour the sauce over the noodles and let it sink down into each nook and cranny.

It will appear to be plenty of sauce, however that is the actual secret. A lot butternut cheese sauce!

High the pie with extra cheese after which some prosciutto. In the event you’re not a prosciutto fan merely omit it.

Bake till the cheese is melty and the sauce is effervescent up. The prosciutto needs to be good and crispy too! The perimeters of the pasta ought to have a bit of crust and all the things will scent scrumptious.

The cheese sauce actually melts into the pasta making each chew much more excellent than you may think about. Like mac and cheese meets ravioli. Belief me, it’s so good!

In search of different butternut squash recipes? Listed below are just a few concepts: 

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, when you make this Butternut Squash Rigatoni Pasta Pie make sure to go away a remark and/or give this recipe a score! Above all, I like to listen to from you guys and at all times do my greatest to reply to every remark. And naturally, when you do make this recipe, don’t overlook to tag me on Instagram! Trying by way of the images of recipes you all have made is my favourite!

Butternut Squash Rigatoni Pasta Pie

Prep Time 30 minutes

Prepare dinner Time 1 hour

Complete Time 1 hour 30 minutes

Servings: 8

Energy Per Serving: 560 kcal

Dietary data is barely an estimate. The accuracy of the dietary data for any recipe on this web site is just not assured.

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• 1. Preheat oven to 425° F.2. On a baking sheet, toss collectively the butternut squash, garlic, shallots, sage, olive oil, honey, and a pinch every of chili flakes, salt, and pepper. Bake Quarter-hour, toss, then bake one other 10-Quarter-hour, till the squash is tender.3. In the meantime, convey a big pot of salted water to a boil. Prepare dinner the pasta in keeping with bundle instructions till al dente. Simply earlier than draining, take away 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 meals processor. Pour over 1 cup sizzling pasta water and puree till clean. Season with salt and pepper. Skinny the sauce with extra pasta water. 5. Grease a 9-inch spring kind pan with olive oil. Prepare the rigatoni within 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. Prepare the prosciutto over the cheese. High with oregano. Bake 25-Half-hour, till the sauce is bubbly. Let sit 5 minutes earlier than serving, then devour.