This creamy butternut squash baked ziti is made with canned squash, sage, and ricotta for an easy fall comfort food casserole the whole family will love.
This creamy canned butternut squash baked ziti is a cozy twist on a classic pasta casserole. I used a can of butternut squash in this recipe; no peeling or chopping is needed! If you can’t find canned butternut squash, canned pumpkin will also work in this recipe.
I wanted to come up with a butternut pasta recipe that was easier than making butternut squash ravioli, which you sometimes find in Italian restaurants this time of year. If you’re looking for an easy fall dinner recipe, this butternut squash baked ziti is simple enough for weeknights but special enough for Sunday dinner.
Ingredients
Ziti Pasta– or another short pasta- ziti, penne, or rigatoni
Unsalted butter
Onion, finely chopped
Garlic, minced
Fresh sage, chopped (or 1 tsp dried)
1 can of butternut squash puree– you can also use canned pumpkin
Heavy cream
Salt (to taste)
Freshly ground black pepper
Parmesan cheese
ricotta cheese
pasta water or milk ( optional)
Shredded mozzarella cheese
Equipment Needed
Large saucepan
Pot or pan for boiling pasta
Spatula
Oven
Cutting Board and knife
Instructions
Preheat oven to 375°F. Grease a 9×13 baking dish.
Cook penne in salted water until just al dente. Drain, reserving 1 cup of pasta water.
In a large skillet, melt butter over medium heat. Add the onion and sauté for 3–4 minutes, until softened. Stir in the garlic and sage; cook for about a minute.
Stir in canned butternut squash puree and heavy cream. Simmer 3–4 minutes, stirring until smooth.
Season with salt, nutmeg, and black pepper. Add the pasta water to loosen up the sauce.
Toss cooked penne with the butternut squash sauce until coated. Spread half the pasta into the baking dish.
Mix ricotta cheese with Parmesan. Drop spoonfuls of ricotta across the pasta. Layer the rest of the pasta on top, then add more ricotta dollops.
Sprinkle the remaining ½ cup of Parmesan and the mozzarella over the top.
Cover with foil and bake 20 minutes. Remove the foil and bake for an additional 10–15 minutes, until the cheese is golden and bubbly.
Let rest 5 minutes before serving.
Creamy Butternut Squash Baked Ziti
This creamy butternut squash baked ziti is made with canned squash, sage, and ricotta for an easy fall comfort food casserole the whole family will love.
Ingredients
- 1 lb Penne pasta
- 2 tbsp Unsalted butter
- 1/4 cup Chopped onion
- 1 tsp Minced garlic
- 2 tsp Fresh Sage chopped
- 1 can ( 15 ounce) Butternut squash puree or canned pumpkin
- 1 cup heavy cream
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp ground nutmeg
- 1/2 cup grated parmesan cheese
- 1 cup ricota cheese
- 2 cups shredded mozzarella
Optional
- pasta water or milk to add moisture to pasta before baking
Instructions
-
Preheat oven to 375°F. Grease a 9x13 baking dish.
-
Cook penne in salted water until just al dente. Drain, reserving 1 cup of pasta water.
-
In a large skillet, melt butter over medium heat. Add the onion and sauté for 3–4 minutes, until softened. Stir in the garlic and sage; cook for 1 minute.
-
Stir in canned butternut squash puree and heavy cream. Simmer 3–4 minutes, stirring until smooth.
-
Season with salt, nutmeg, and black pepper. Add some pasta water or milk to the sauce to thicken it up
-
Toss cooked penne with the butternut squash sauce until coated. Spread half the pasta into the baking dish.
-
Add parmesan cheese to the Ricotta. Drop spoonfuls of ricotta across the pasta. Layer the rest of the pasta on top, then add more ricotta dollops.
-
Sprinkle the remaining ½ cup of Parmesan and the mozzarella over the top.
-
Cover with foil and bake 20 minutes. Remove the foil and bake for 10–15 minutes. Cheese should be golden and bubbly.
Optional Add In’s
Cooked Italian sausage (mild or spicy)
Crispy pancetta or bacon crumbles
Shredded rotisserie chicken
Ground turkey
Fresh spinach or kale (stir into the sauce to wilt)
Sautéed mushrooms
If you like this recipe, you should also try:
Storage: You can store the leftovers in the fridge in an airtight container for up to 5 days. You can reheat the leftovers by heating them up in the microwave.
The dollops of ricotta throughout the casserole make every bite creamy and satisfying, making this an easy weeknight meal option that is both easy and comforting. The combination of sage, nutmeg, ricotta, mozzarella, and Parmesan makes this baked pasta feel gourmet but family-friendly.
Did you make this easy Canned Butternut Squash Alfredo Baked Ziti? I would love to hear how this turned out for you! Please comment below this blog post or tag me on social media and let me know how this works for you. You can find me on Facebook, Instagram, Twitter, and Pinterest.
