Butternut Sage Baked Pasta

Chiara Manni
Mom of one human and one furry baby. Career in tech in the California Bay Area, but born and raised in Italy. Foodie at heart.
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Updated: 9/23/2020

This earthy baked pasta is more sophisticated than the typical marinara-baked versions and makes a lovely main for fall and winter.

Serves: 8 Save

Ingredients (17)

Butternut Squash

  • 1 Butternut Squash
  • ½ cup Water

Tomato Sauce

  • 1 T Olive Oil
  • 1 Onion
  • 2 Garlic Cloves
  • 28 oz Canned Diced Tomatoes
  • ½ cup Chopped Basil

Cheese Filling

  • 3 cup Low Fat Ricotta Cheese
  • 2 Eggs
  • ¼ cup Minced Sage
  • 1 T Dried Minced Lemon Peel
  • ¼ tsp Ground Nutmeg
  • 1 tsp Salt
  • 1 tsp Freshly Ground Black Pepper

To Assemble

  • ½ lb Penne Pasta
  • or ½ lb Rigatoni
  • 1 cup Shredded Mozzarella Cheese
  • ½ cup Grated Parmigiano Reggiano Cheese

Ingredient Facts and Health Benefits

Discover fascinating facts and health benefits about some of the ingredients in the recipe, including other delicious recipes!

Directions

  1. Preheat oven to 375F.
  2. To make squash: Place butternut squash halves, cut side down, in a baking pan. Add 1/2 cup water and bake 35 to 40 minutes until tender. Cool and then scoop squash flesh from shell. Set aside.
  3. To make sauce: Heat olive oil in a large nonreactive saucepan over medium heat. Add onions and garlic and saute until soft. Add tomatoes, bring to a boil, reduce heat and simmer 15 minutes. Add the basil; set aside.
  4. To make filling: Combine ricotta, eggs, sage, lemon peel, nutmeg, salt and pepper in a large bowl with a wooden spoon. Add cooked butternut squash and combine well. Filling can be chunky; it doesn't have to be mixed until smooth.
  5. To assemble: Ladle half the sauce onto bottom of a 9-by-13-inch baking dish. Place pasta in baking dish and spread evenly. Spoon squash filling over the pasta (it doesn't have to be an even layer; it can look like little pillows, and you may leave small mounds with some pasta peeking out).
  6. Ladle remaining sauce over squash and top with mozzarella and Parmigiano-Reggiano. Cover with aluminum foil and bake 45 to 50 minutes. Uncover and bake an additional 10 minutes until golden brown. Allow to rest 10 minutes before serving.