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Butternut Squash Baked Ziti Recipe

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3.9 from 11 reviews

This creamy and comforting Butternut Squash Baked Ziti combines tender roasted butternut squash with a luscious ricotta and sage-infused sauce, layered with tender pasta and a blend of melted mozzarella, sharp cheddar, and Parmesan cheeses. Finished with a crunchy Panko topping and baked to golden perfection, this dish offers a delightful mix of fall flavors perfect for a cozy family meal.

Ingredients

Vegetables and Herbs

  • 4 cups cubed butternut squash
  • 1 shallot, minced
  • 4 cups packed spinach
  • 1 teaspoon minced fresh sage leaves
  • 1/2 teaspoon dried thyme
  • 5 cloves garlic, minced

Dairy

  • 1 cup ricotta cheese
  • 3/4 cup heavy cream (can use half and half or whole milk)
  • 1 1/2 cups shredded mozzarella cheese, divided
  • 1 cup shredded extra sharp white cheddar cheese
  • 1/4 cup Parmesan cheese
  • 2 tablespoons butter

Pantry Staples

  • 1 tablespoon olive oil
  • Kosher salt and black pepper, to taste
  • 16 ounces ziti pasta (can use penne or other small pasta)
  • 1/2 cup reserved pasta water
  • Crushed red pepper flakes, to taste
  • 1/3 cup Panko breadcrumbs

Instructions

  1. Preheat and Prepare Baking Dish: Preheat your oven to 400 degrees F. Grease a 9x13-inch baking dish with cooking spray and set it aside for later use.
  2. Roast Butternut Squash: Spread the cubed butternut squash on a large baking sheet. Drizzle with olive oil and toss to coat. Season with kosher salt and black pepper to taste. Roast for 20 to 25 minutes until the squash is tender. Remove from oven and reduce the oven temperature to 375 degrees F.
  3. Cook Pasta: Meanwhile, bring a large pot of salted water to a boil. Cook the ziti pasta according to package instructions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta well. You may drizzle the pasta with a little olive oil and toss to prevent sticking while preparing the sauce.
  4. Prepare Butternut Squash Sauce: In a blender, combine the roasted butternut squash, ricotta cheese, and reserved pasta water. Blend until smooth and creamy. Season the mixture with salt and pepper to taste.
  5. Sauté Aromatics and Greens: Using the same pot you cooked the pasta in, melt the butter over medium heat. Add the minced shallot, spinach, fresh sage, and dried thyme. Cook until the spinach is wilted. Add the minced garlic and cook for an additional 1 minute. Turn off the heat.
  6. Combine Sauce and Pasta: Pour the blended butternut squash sauce into the pot with the sautéed greens. Stir in the heavy cream and crushed red pepper flakes to taste. Add the cooked pasta and gently stir until evenly coated. Mix in 3/4 cup of shredded mozzarella cheese and the shredded white cheddar cheese. Season with salt and pepper as desired.
  7. Assemble the Casserole: Transfer the pasta mixture into the prepared baking dish, spreading it evenly with a spatula. Sprinkle the remaining 3/4 cup mozzarella cheese, the Parmesan cheese, and the Panko breadcrumbs over the top.
  8. Bake and Broil: Bake in the preheated 375 degrees F oven for 20 minutes until the cheese is melted and bubbly. Then switch the oven to broil and broil for 1 to 2 minutes to brown the cheese topping lightly. Remove from oven and let the baked ziti rest for about 5 minutes before serving.

Notes

  • You can substitute penne or other similarly sized pasta for the ziti if preferred.
  • For a lighter version, use half-and-half or whole milk instead of heavy cream.
  • Make sure to reserve pasta water to thin out the sauce if it’s too thick after blending.
  • Adjust crushed red pepper flakes to your preferred level of heat or omit for a milder dish.
  • Letting the baked ziti sit for a few minutes after baking helps the sauce set and makes it easier to serve.
  • Panko breadcrumbs add a delightful crunch but can be omitted or replaced with gluten-free breadcrumbs for dietary needs.

Find it online: https://recipeplenty.com/butternut-squash-baked-ziti-recipe/