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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.

Servings 6

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

  1. Preheat oven to 375°F. Grease a 9x13 baking dish.

  2. Cook penne in salted water until just al dente. Drain, reserving 1 cup of pasta water.

  3. 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.

  4. Stir in canned butternut squash puree and heavy cream. Simmer 3–4 minutes, stirring until smooth.

  5. Season with salt, nutmeg, and black pepper. Add some pasta water or milk to the sauce to thicken it up

  6. Toss cooked penne with the butternut squash sauce until coated. Spread half the pasta into the baking dish.

  7. 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.

  8. Sprinkle the remaining ½ cup of Parmesan and the mozzarella over the top.

  9. Cover with foil and bake 20 minutes. Remove the foil and bake for 10–15 minutes. Cheese should be golden and bubbly.