Holiday Baked Rigatoni with Butternut Squash and Sage Brown Butter
A rich and elegant baked pasta featuring sweet roasted butternut squash, nutty brown butter infused with crispy sage, and a creamy ricotta sauce bound together with Parmesan. This showstopping dish strikes the perfect balance between comfort and sophistication, making it ideal for holiday gatherings or special dinners. The pasta becomes tender and golden under a breadcrumb topping, while the flavors meld together in the oven.
- Prep
- 30 min
- Cook
- 45 min
- Wait
- 50 min
- Total
- 2 hr 5 min
- Makes
- 6 servings (about 1½ cups each)
Steps
Before you start
- Preheat oven to 375°F (190°C) for roasting squash before assembling
- Have all ingredients measured and prepped; this recipe moves quickly once you start
- Use fresh sage if possible—dried sage will be more muted
- Read through the entire recipe first to understand the timing
Roast the butternut squashOven 375°F / 190°C
- Preheat oven to 375°F (190°C).
- Toss the butternut squash cubes with 2 tbsp (30 ml) olive oil, ½ tsp (3 g) kosher salt, and ¼ tsp (0.5 g) black pepper on a baking sheet.
- Spread in a single layer.
- Roast for 25–30 minutes, stirring halfway through, until the squash is tender and caramelized at the edges.
- Set aside.
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Ready when: Squash cubes are fork-tender with golden-brown caramelized edges
Tip: Do not overcrowd the pan; arrange squash in a single layer so it caramelizes rather than steams
Cook the rigatoni
- Bring a large pot of salted water (about 4 quarts / 3.8 liters) to a rolling boil.
- Add the rigatoni and cook for 2 minutes less than the package directions (usually about 8–10 minutes).
- The pasta should be slightly al dente since it will continue cooking in the oven.
- Drain in a colander and set aside.
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Ready when: Pasta bends slightly when pressed between your fingers but is still firm in the center
Tip: Undercook the pasta slightly to prevent mushiness in the final bake
Brown the butter with sage
- In a large saucepan over medium heat, melt 6 tbsp (85 g) cold butter with the sage leaves and minced garlic.
- Stir frequently for 5–7 minutes, watching for the butter solids to turn golden brown and smell nutty.
- You should see brown specks in the bottom of the pan.
- Once the sage leaves are crispy and the garlic is fragrant (but not burned), pour into a bowl and set aside, making sure to collect all the brown solids.
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Ready when: Butter is amber-colored with a nutty aroma; sage leaves are crispy and golden; garlic is fragrant and light brown
Tip: Watch carefully—brown butter can burn quickly. Once it smells nutty and rich, remove from heat immediately
Make the ricotta mixture
- In a large bowl, combine the room-temperature ricotta, 1 cup (100 g) finely grated Parmesan, nutmeg, ¾ tsp (5 g) kosher salt, and ½ tsp (1 g) black pepper.
- Stir until smooth.
- Add the roasted butternut squash and the brown butter mixture (including all the brown solids, crispy sage, and garlic).
- Fold gently until just combined.
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Ready when: Mixture is evenly combined with no streaks of ricotta; squash is distributed throughout
Tip: Fold gently to keep the squash pieces intact and avoid overworking the mixture
Combine pasta and sauce
- Add the cooled rigatoni to the ricotta mixture and fold gently until the pasta is evenly coated.
- Do not overmix.
- Transfer to a 9×13-inch (23×33 cm) baking dish and spread in an even layer.
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Ready when: Pasta is evenly distributed and coated throughout; no dry spots visible
Tip: If the mixture seems too thick, let the pasta cool slightly before combining so it won't break apart
Prepare the breadcrumb topping
- In a small bowl, toss together ¾ cup (60 g) panko breadcrumbs, 2 tbsp (28 g) melted butter, and ½ cup (50 g) coarsely grated Parmesan until the mixture is crumbly and all the breadcrumbs are coated with butter.
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Ready when: Breadcrumbs are evenly coated with butter and cheese; no dry spots remain
Tip: Use your fingertips to break up any clumps for a more even, craggy texture on top
Add topping and bakeOven 400°F / 205°C
- Sprinkle the breadcrumb mixture evenly over the pasta in the baking dish.
- Increase oven temperature to 400°F (200°C) and bake for 20–25 minutes, until the top is golden brown and crispy, and the pasta bubbles slightly at the edges.
- If the topping is browning too quickly, tent loosely with foil.
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Ready when: Topping is deep golden brown and crispy; sauce bubbles gently at the edges of the dish
Tip: Tent loosely with foil if the breadcrumbs brown too quickly to prevent burning while the pasta finishes cooking
Rest and serve
- Remove from the oven and let rest for 5 minutes before serving.
- This allows the sauce to set slightly and makes it easier to scoop without falling apart.
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Ready when: Surface has cooled enough to handle the baking dish; sauce is no longer actively bubbling
Tip: A 5-minute rest is crucial for helping the creamy sauce bind and making clean servings possible
Good to know
Tips
- The brown butter is the star of this dish—don't skip the browning step or rush it. The nutty flavor is essential to the recipe's identity.
- Room-temperature ricotta mixes much more smoothly than cold ricotta and results in a creamier sauce. Remove it from the fridge 30 minutes before using.
- For a more decadent version, stir a few tablespoons of heavy cream into the ricotta mixture before combining with the pasta.
- Fresh sage is worth sourcing for this recipe. If you must use dried, use only ½ teaspoon and add it to the brown butter at the very start so it rehydrates in the heat.
Make ahead
The assembled (but not yet baked) pasta dish can be covered with plastic wrap and refrigerated for up to 24 hours. Before baking, add 5–10 minutes to the total bake time since it will be cold. You can also prepare the roasted squash and brown butter separately up to 1 day ahead and store separately; combine as directed when ready to assemble.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350°F (175°C) oven, covered loosely with foil, for 15–20 minutes until warmed through. Do not microwave, as the pasta will dry out. The dish does not freeze well due to the ricotta base, which can become grainy upon thawing.
Substitutions
- whole milk ricotta → Mascarpone or a mix of cream cheese and Greek yogurt. Use equal amounts by volume. Mascarpone will make the dish richer; the yogurt blend will add tang and keep it slightly lighter
- fresh sage leaves → Fresh thyme, rosemary, or a combination of both. Use the same amount of leaves. These herbs will provide a different but equally delicious herbaceous flavor
- butternut squash, peeled, seeded, and cut into ½-inch (1.3 cm) cubes → Roasted pumpkin, sweet potato, or delicata squash. Use the same weight and cut to similar sizes. Pumpkin and sweet potato will be slightly sweeter; delicata can be roasted skin-on
- panko breadcrumbs → Regular breadcrumbs or crushed croutons. Panko creates a crispier, lighter texture, but regular breadcrumbs work fine and may brown faster; watch carefully
