Prepare to be amazed by the most Instagram-worthy pasta dish you'll ever create! This Butternut Squash Rigatoni Pasta Pie is not just a meal—it's a culinary masterpiece that will transform your dinner table into a gourmet experience. Imagine a stunning pasta "wall" packed with creamy butternut squash, rich cheeses, and aromatic sage, all baked to golden perfection. This isn't just another pasta recipe; it's a show-stopping dish that will have your family and friends begging for seconds and asking, "How on earth did you make this?"
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 12 oz rigatoni pasta
- 2 cups butternut squash, cubed
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon sage
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9-inch springform pan with olive oil, ensuring the sides and bottom are well-coated.
- Bring a large pot of salted water to a boil. Add rigatoni pasta and cook for 2 minutes less than the package instructions, keeping the pasta al dente. Drain and set aside to cool slightly.
- In a separate pan, roast cubed butternut squash with a drizzle of olive oil, salt, and pepper. Roast for 20 minutes until tender and slightly caramelized, stirring occasionally.
- Mash the roasted butternut squash into a smooth puree. Mix with ricotta cheese, chopped sage, salt, and pepper to create a creamy sauce.
- Stand rigatoni pasta vertically in the prepared springform pan, tightly packed side by side. This will create a beautiful pasta "wall" effect.
- Pour the butternut squash and ricotta mixture between the pasta tubes, ensuring it fills all the gaps.
- Top the pasta pie with shredded mozzarella and grated Parmesan cheese, covering the entire surface.
- Bake in the preheated oven for 25-30 minutes until the cheese is golden and bubbly, and the edges are crisp.
- Remove from oven and let rest for 10 minutes. Carefully release the springform pan's sides.
- Slice and serve hot, garnishing with fresh sage leaves if desired. Enjoy your Butternut Squash Rigatoni Pasta Pie!
Tips
- • For the most picture-perfect pasta pie, choose rigatoni pasta with clear, defined tubes that will stand upright easily. • Make sure to slightly undercook the pasta initially, as it will continue cooking in the oven. • When standing the pasta vertically, pack them tightly to create a solid "wall" that holds the filling. • Use a springform pan for easy removal and a dramatic presentation. • Let the pie rest for 10 minutes after baking to help it set and make slicing easier. • For extra flavor, try roasting the butternut squash with a sprinkle of fresh thyme or rosemary alongside the sage. • If the top browns too quickly, cover loosely with aluminum foil to prevent burning.
Nutrition Facts
Calories: 340kcal
Carbohydrates: g
Protein: g
Fat: 16g
Saturated Fat: g
Cholesterol: 55mg
