Butternut Sage Baked Pasta

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


  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.