This no-boil, Baked Rigatoni with Butternut Squash, Kale, Sage and Pecans is a cozy fall dinner that takes 30 minutes of hands-on time before baking in the oven. A hearty one-pan, vegetarian meal.

This No-Boil, Baked Rigatoni with Butternut Squash, Kale, Sage and Pecans can be made in one pan, with 30 minutes of hands-on time before baking in the oven. A cozy vegetarian dinner, perfect for fall.

It takes a snowflake two hours to fall from cloud to earth. Can’t you just see its slow, peaceful decent?

—Amy Krouse Rosenthal

Full of fall flavors, this Baked Rigatoni highlights butternut squash and kale, and couldn’t be any more comforting.

It’s made in one pan and requires no pasta boiling. You’ve told us how much you’ve enjoyed our other no-boil, Baked Ziti with Mushrooms and Spinach, so here’s another version and with a fall spin on it.

ingredients in baked pasta with butternut squash

Think of this like a pasta bake, or pasta “casserole”. The pasta is cooked in broth, studded with ricotta, rather than a creamy sauce.

Ingredients in Baked Rigatoni

  • olive oil
  • onion
  • fresh garlic cloves
  • butternut squash
  • fresh sage
  • lacinato kale
  •  veggie broth or chicken stock
  • rigatoni – or sub penne or ziti
  • seasonings: salt, pepper and nutmeg
  • whole milk ricotta
  • burrata or mozzarella cheese- fresh balls, or grated
  • grated pecorino or parmesan cheese
  • crushed walnuts or pecans 

How to Make Baked Rigatoni

Step One: Saute onion, garlic and butternut squash in olive oil.

sautéing onion, garlic and butternut squash

Step Two: Add the sage and lacinato kale and wilt.

wilting the sage

Step Three: Set the butternut squash mixture aside on another plate. Pour in the broth and add the dry rigatoni and push it down under the broth.

TIP: Season the broth with salt and pepper- you want this to be really flavorful!

adding broth and pasta to the pan

Step Four: Add half of the butternut /kale mixture, tucking the pasta underneath – then dollops of ricotta over the top, then the burrata (or mozzarella) then top it with the remaining butternut squash/ kale mixture. Sprinkle with pecorino and top with the crushed nuts.

Cover tightly with a lid or tightly with foil.

layering the cheese over top

Step Five: Bake covered – it is imperative you have a tight seal- at 400F for 25 minutes. Uncover, and tuck any pasta that has floated to the top, down underneath, and continue baking 15-20 minutes until golden.

This No-Boil, Baked Rigatoni with Butternut Squash, Kale, Sage and Pecans can be made in one pan, with 30 minutes of hands-on time before baking in the oven. A cozy vegetarian dinner, perfect for fall.

Enjoy the Baked Rigatoni with a green salad! We enjoyed this with our Pear Arugula Salad

Leftovers are delicious for up to 4 days.

FAq’s

What will the consistency be like?

Think of this like a pasta bake or pasta “casserole”. The dry pasta is cooked in a broth, studded with ricotta. It is not a “saucy” pasta dish.

Can this be made vegan?

I have not attempted to make this vegan- but I’m sure it can be converted. Try this with our Tofu Ricotta and use vegan Mozzarella. Perhaps a bit of nutritional yeast in the broth too.

Can this be made ahead?

Yes, it can be made ahead, and reheated in a 350F oven, covered.

This No-Boil, Baked Rigatoni with Butternut Squash, Kale, Sage and Pecans can be made in one pan, with 30 minutes of hands-on time before baking in the oven. A cozy vegetarian dinner, perfect for fall.

More Recipes you may enjoy!

This No-Boil, Baked Rigatoni with Butternut Squash, Kale, Sage and Pecans can be made in one pan, with 30 minutes of hands-on time before baking in the oven. A cozy vegetarian dinner, perfect for fall.

On the homefront: I woke up to our first snow! Our dog Lumi (which means snow in Finnish) looks astonished and paws at it so curiously. The morning is deeply quiet, the sun has not risen yet, and there is a stillness here that feels like no other time of day.

Today I leave for Finland for my aunt Anja’s 90th bday party. My friend Jill is coming with and we are making it a sort of “sauna trip”. I’ll keep you posted. 😉

Enjoy this recipe for Baked Rigatoni and let us know your thoughts in the comments below!

Have a lovely week.

xoxo

Sylvia

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This No-Boil, Baked Rigatoni with Butternut Squash, Kale, Sage and Pecans can be made in one pan, with 30 minutes of hands-on time before baking in the oven. A cozy vegetarian dinner, perfect for fall.

Baked Rigatoni with Butternut Squash, Kale, Sage and Pecans

  • Author: Sylvia Fountaine | feasting at home
  • Prep Time: 30
  • Cook Time: 40
  • Total Time: 1 hour 10 minutes
  • Yield: 6 1x
  • Category: pasta, vegetarian, fall dinner
  • Method: baked
  • Cuisine: American
  • Diet: Vegetarian

Description

This No-Boil, Baked Rigatoni with Butternut Squash, Kale, Sage and Pecans can be made in one pan, with 30 minutes of hands-on time before baking in the oven. A cozy vegetarian dinner, perfect for fall.  Pasta is cooked in a broth- studded with ricotta- so more like a baked pasta “casserole”. 


Ingredients

Units Scale
  • 3 tablespoons olive oil (or use 1/2 butter)
  • 1 red onion,diced
  • 4 garlic cloves, rough chopped
  • 34 cups butternut squash, peeled, diced into 3/4 inch cubes
  • 12 tablespoons fresh sage, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1 bunch lacinato kale, thick stems removed, torn into bite-sized pieces.
  • 3 cups veggie broth or chicken stock ( I used water with 2 teaspoons vegetable bouillon paste)
  • Salt and pepper to taste
  • 8 ounces dry pasta- penne, ziti, rigatoni, etc. ( about 3 1/4 cups)
  • 16 ounces whole milk ricotta
  • 34 ounces fresh burrata or mozzarella cheese ball, or sub grated mozzarella
  • 1/4 cup grated pecorino or parmesan
  • 1/4 cup chopped pecans (or walnuts)

Instructions

  1. Preheat oven to 400F
  2. In a large, 12-inch, oven-proof skillet or braiser, saute onion in olive oil over medium-high heat for 3 minutes, stirring until fragrant. Add garlic, butternut squash, sage, and salt, lower heat to medium, and saute for 5 minutes, until about halfway cooked. Stir in nutmeg and kale, saute for 1-2 minutes until slightly wilted. Scoot this all to a plate and set aside. 
  3. To the same pan, pour in the broth and pasta and bring to a simmer, scraping up any browned bits.  
  4. Season the broth with salt and pepper – you want this to taste quite flavorful. Spoon in half of the butternut-kale mixture over the pasta.
  5. Spoon the ricotta over the top in dollops, scatter with burrata (cut it up a bit) or mozzarella.
  6. Cover with the remaining butternut/kale mixture, arranging it a bit. Tuck any pasta that has risen, underneath to ensure it cooks properly.
  7. Sprinkle with pecorino and crushed nuts.
  8. Cover tightly with a lid, or use parchment and foil (parchment will prevent foil from touching food) and place in the 400F oven for 25 minutes. You must have a tight seal here for the pasta to cook.
  9. Uncover, tuck any pasta that has risen, down underneath so it softens, and continue baking until golden, 12-15-more minutes. 

Notes

Leftovers reheat great and will keep up to 4 days in the fridge. 

Nutrition

  • Serving Size: 1 ½ cups
  • Calories: 501
  • Sugar: 7.1 g
  • Sodium: 684.4 mg
  • Fat: 25 g
  • Saturated Fat: 10.2 g
  • Carbohydrates: 51.1 g
  • Fiber: 4.8 g
  • Protein: 20.6 g
  • Cholesterol: 52.7 mg

Keywords: Baked Rigatoni, Butternut Squash Pasta, Baked pasta with butternut squash, no boil baked rigatoni, no boil baked pasta, fall pasta

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Comments

  1. We liked this recipe! It was fun to put together and the flavors were great!
    Good for the kiddos too.

  2. Made this last night. I feel like all I do is repeat myself on this site because- once again- this meal was SO delicious! Thank you.

  3. So delicious! Hearty and satisfying. Loved all the textures too! Like Jenna, I did not tuck the pasta and it turned out great. Looking forward to making this again!

  4. I make roasted brussels sprouts all the time, but the dressing with fig jam really elevates the flavor. The extra minute it takes to make the dressing is well worth it and I’ll repeat the recipe many times this season.

  5. Perfect for the rainy night tonight. Very comforting and not too heavy, good seasonal flavors. I subbed spinach for kale. I wasn’t good about tucking the pasta back under but didn’t have any issues with it cooking.

  6. Sylvia! I made the baked Rigatoni with Butternut Squash last night and it was amazing. ❤️ Thank you sharing these recipes and making me feel like a pro.
    -PT

  7. This genuinely pains me because I LOVE this site and have never had a fail…until this one. So many things went awry including my pasta being mush swimming in 2″ of unabsorbed broth after 25 minutes. We managed to scrape off the cheese and veg and serve it with some fresh, traditionally cooked pasta. Delicious flavors but something about the method just didn’t work in my kitchen.

  8. This was easy and flavorful, my husband said to please make it again! Used penne pasta, Kabacha squash and walnuts. It did not feel overly rich, which I enjoyed. Delish!

  9. Sylvia
    Thank you so much for your weekend recipes they are one of my favourite parts of the weekend!
    None of your recipes fail & they are fab a HUGE thank you from England ❤️

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Hi, I'm Sylvia!

Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen.

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