Italian Baked Pasta with Butternut Squash and Sausage
This Italian Baked Pasta recipe with Butternut Squash and Sausage combines roasted butternut squash, savory Italian sausage, fresh sage and rigatoni tossed in a creamy Parmesan sauce. Topped with mozzarella and baked until golden and bubbly, it's a hearty, comforting dinner perfect for fall and winter.
Ingredients
- 1 medium butternut squash (about 2 pounds), peeled, seeded and cut into ½-inch cubes
- 2 Tbsp. extra virgin olive oil, divided
- 1 lb. sweet Italian sausage, casings removed
- 2 garlic cloves, minced
- 1 Tbsp fresh sage, chopped
- 1 Lb. rigatoni pasta you can use any short past shape
- 1 cup chicken broth
- 2 cups cups milk
- 1 cup freshly grated Parmigiano Reggiano, divided
- 2 cups shredded mozzarella cheese
- salt and pepper totaste
- Fresh sage leaves for garnish (optional)
Instructions
- Roast the butternut squash: Preheat oven to 400°F. Place the cubed butternut squash on a parchment-lined baking sheet. Drizzle with 1 tablespoon olive oil and toss to coat. Spread into a single layer and roast for 20–25 minutes, or until tender and lightly caramelized. Remove and set aside.
- Cook the sausage: Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Remove the sausage from its casings and add to the skillet. Break it apart with a wooden spoon and cook until browned and cooked through, about 7–9 minutes.
- Add aromatics: Add the chopped onion and cook for 3–4 minutes until softened. Stir in the garlic and fresh sage and cook for another 30 seconds until fragrant.
- . Prepare the cream sauce: Pour in the chicken broth and milk. Stir to combine and bring to a gentle simmer. Add 1 cup of the grated Parmesan cheese. Stir until incorporated and allow the sauce to simmer for 3–5 minutes until slightly thickened. Season to taste.
- Cook the pasta: Meanwhile, bring a large pot of salted water to a boil. Cook the rigatoni until about 2 minutes shy of al dente according to package directions. Drain, reserving a little pasta water.
- Combine: Add the cooked pasta and roasted butternut squash to the sausage sauce. Gently toss until everything is coated. If the sauce seems too thick, add a splash of reserved pasta water.
- Assemble: Reduce oven temperature to 375°F. Transfer the pasta mixture to a greased 9-by-13-inch baking dish. Sprinkle the mozzarella evenly over the top, followed by the remaining ½ cup Parmesan cheese.
- Bake: Bake uncovered for 20–25 minutes, or until the cheese is melted, golden and bubbling around the edges. Let rest for 5–10 minutes before serving. Garnish with fresh sage if desired.
Notes
Chef's Tip: Don't overcook the butternut squash when roasting. You want it tender but still holding its shape so you get delicious pieces of squash throughout the baked pasta.