Butternut Squash Baked Ziti

During the fall months, I love butternut squash everything: soup, salad, ravioli, enchiladas, and this Butternut Squash Baked Ziti.

Classic Baked Ziti is one of our families favorite meals, but during the fall months, we like to make this butternut squash version. It is the perfect dish for easy weeknight dinners, dinner parties, or serving as a side dish at Thanksgiving.

The baked pasta is creamy, cheesy, and has the most luxurious butternut squash sauce. There are three kinds of cheese (mozzarella, white cheddar, and Parmesan) and a crispy panko topping that is the perfect finishing touch.

This baked ziti is the ultimate fall comfort food. Cozy up to a bowl and enjoy every single bite!

Ingredients

• Olive oil– toss the squash in olive oil before roasting.
• Butternut squash– peel, remove seeds, and cut the squash into cubes with a sharp knife. You can also buy pre-cut squash from most grocery stores that is prepped and ready to go!
• Ziti– can use penne or other small pasta instead of ziti.
• Ricotta cheese– to make the sauce super creamy and cheesy!
• Pasta water– make sure you reserve ½ cup of the starchy pasta water to make the sauce! It is magic water!
• Butter– a little butter to make the sauce super rich.
• Shallot– look for shallot in the produce section by the onions and garlic.
• Spinach– I love adding in spinach, bring on the veggies! Kale works well too!
• Herbs– fresh sage leaves and dried thyme compliment the squash nicely.
• Garlic– lots of garlic!
• Heavy cream– can use half and half or milk too.
• Nutmeg– optional, but I like to add just a pinch!
• Crushed red pepper flakes– to add a little heat!
• Cheese– a mix of shredded mozzarella, sharp white cheddar, and Parmesan cheese.
• Panko breadcrumbs– the panko adds a nice crunchy topping!

How to Make Butternut Squash Baked Ziti

• Place the cubed butternut squash on a large baking sheet. Drizzle with olive and toss well. Season with salt and pepper, to taste. Roast for 20 to 25 minutes (400 degrees F) or until squash is tender. Remove from the oven. Reduce the oven temperature to 375 degrees F.
• While the squash is roasting, in a large pot of boiling salted water, cook the pasta to al dente, according to package instructions. Reserve ½ cup of the pasta water and then drain well. You can drizzle with a little olive oil and toss so the pasta doesn't stick while you make the sauce.

• Place the roasted butternut squash, ricotta, and reserved pasta water in the blender. Blend until smooth. Season with salt and pepper, to taste.
• Use the same large pot you cooked the pasta in to make the sauce. Heat the butter over medium heat. Add the shallot, spinach, sage, and thyme. Cook until spinach is wilted. Add the garlic and cook for 1 minutes. Turn off the heat.

• Pour the butternut squash mixture into the pot. Stir in the heavy cream. Add a little pinch of nutmeg, if desired, and the crushed red pepper flakes. Add the pasta to the pot and gently stir until coated. Stir in ¾ cup of mozzarella cheese and the white cheddar cheese. Season with salt and pepper, to taste.

• Pour the pasta into a greased 9×13-inch baking dish. Spread evenly with a spatula. Top with remaining mozzarella cheese, Parmesan cheese, and Panko.
• Bake for 20 minutes or until cheese is melty and bubbly. Turn the oven to broil and broil just for a minute or two so the cheese can brown a little. Remove from the oven and let sit for about 5 minutes. Serve and enjoy!

Variations

If you want to play around with this recipe, here are a few ideas.

• Add Italian sausage. Cook the sausage before adding the shallot, spinach, and herbs. Drain off any excess fat and then add the other ingredients.
• You can also add cooked chopped bacon or pancetta.
• Use a different combination of cheeses. Fontina, Gruyere, and smoked mozzarella are all good options.
• You can use cottage cheese instead of ricotta cheese.
• Add caramelized onions.
• Add basil and fresh parsley if you want more herbs.

Serving Suggestions

This fall baked ziti is very satisfying and comforting, but if you want to serve a full spread, here are some recipes that go well with the pasta.

• Simple Arugula Salad
• Simple Kale Salad
• Easy Spinach Salad
• Garlic Bread
• Apple Cheddar Biscuits
• Easy Skillet Chicken Thighs
• Lemon Butter Chicken

Storing Leftovers

The leftovers are SO good! Let the pasta cool and store in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or in the oven in a 350 degree F oven.

More Baked Pasta Recipes

• Baked Ziti
• Baked Mac and Cheese
• Vegetable Lasagna
• Butternut Squash Mac and Cheese
• 4-Ingredient Ravioli Lasagna
• Sheet Pan Pasta Bake with Chicken and Kale

Email Yourself This Recipe

Just enter your email and get it sent to your inbox! Plus, you'll get NEW recipes from us every week!

Email *

Save Recipe

Vegetarian

Butternut Squash Baked Ziti

Butternut Squash Baked Ziti- baked pasta with a creamy butternut squash sauce, lots of cheese, and a crunchy panko topping. Serve with garlic bread and a simple salad for the perfect fall meal.

4.60 from 42 votes

PrintSave RecipeReview

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Cuisine Italian

Servings 10

Cook ModePrevent your screen from going dark

Ingredients

  

1x2x3x

• 1 tablespoon olive oil
• 4 cups cubed butternut squash
• Kosher salt and black pepper, to taste
• 16 ounces ziti, can use penne or other small pasta
• 1 cup ricotta cheese
• 1/2 cup reserved pasta water
• 2 tablespoons butter
• 1 shallot, minced
• 4 cups packed spinach
• 1 teaspoon minced fresh sage leaves
• 1/2 teaspoon dried thyme
• 5 cloves garlic, minced
• 3/4 cup heavy cream can use half and half or whole milk
• Pinch of nutmeg, optional
• Crushed red pepper, flakes, to taste
• 1 1/2 cups shredded mozzarella cheese, divided
• 1 cup shredded extra sharp white cheddar cheese
• 1/4 cup Parmesan cheese
• 1/3 cup Panko breadcrumbs

Instructions

 

• Preheat oven to 400 degrees F. Grease a 9×13-inch baking dish with cooking spray and set aside.
• Place the cubed butternut squash on a large baking sheet. Drizzle with olive and toss well. Season with salt and pepper, to taste. Roast for 20 to 25 minutes or until squash is tender. Remove from the oven. Reduce the oven temperature to 375 degrees F.
• While the squash is roasting, in a large pot of boiling salted water, cook the pasta to al dente, according to package instructions. Reserve ½ cup of the pasta water and then drain well. You can drizzle with a little olive oil and toss so the pasta doesn't stick while you make the sauce.
• Place the roasted butternut squash, ricotta, and reserved pasta water in the blender. Blend until smooth. Season with salt and pepper, to taste.
• Use the same large pot you cooked the pasta in to make the sauce. Heat the butter over medium heat. Add the shallot, spinach, sage, and thyme. Cook until spinach is wilted. Add the garlic and cook for 1 minutes. Turn off the heat.
• Pour the butternut squash mixture into the pot. Stir in the heavy cream. Add a little pinch of nutmeg, if desired, and the crushed red pepper flakes. Add the pasta to the pot and gently stir until coated. Stir in ¾ cup of mozzarella cheese and the white cheddar cheese. Season with salt and pepper, to taste.
• Pour the pasta into the prepared baking dish. Spread evenly with a spatula. Top with remaining mozzarella cheese, Parmesan cheese, and Panko.
• Bake for 20 minutes or until cheese is melty and bubbly. Turn the oven to broil and broil just for a minute or two so the cheese can brown a little. Remove from the oven and let sit for about 5 minutes. Serve and enjoy!

Nutrition

Calories: 451kcal, Carbohydrates: 45g, Protein: 18g, Fat: 22g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Cholesterol: 65mg, Sodium: 292mg, Potassium: 451mg, Fiber: 3g, Sugar: 4g, Vitamin A: 7768IU, Vitamin C: 16mg, Calcium: 314mg, Iron: 2mg

Keywords butternut squash, ziti

Have you tried this recipe?

Leave a comment below and share a photo on Instagram. Tag @twopeasandpod and hashtag it with #twopeasandtheirpod