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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.
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.
Table of Contents
- veggie broth or chicken stock
- rigatoni- or sub penne or ziti
- burrata or mozzarella cheese- fresh balls or grated
- grated pecorino or parmesan cheese
- crushed walnuts or pecans
See the recipe card below for a full list of ingredients and measurements.
How to Make Baked Rigatoni
Step One: Saute onion, garlic and butternut squash in olive oil.
Step Two: Add the sage and lacinato kale and wilt.
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!
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.
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.
Enjoy the Baked Rigatoni with a green salad! We enjoyed this with our Pear Arugula Salad
Leftovers are delicious for up to 4 days.
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.
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.
Yes, it can be made ahead, and reheated in a 350F oven, covered.
More Recipes You May Enjoy!
- 30 Comfort Food Recipes for Fall
- Roasted Butternut Squash Soup with Sage
- Gnocchi with Fennel, Spinach and Mushrooms
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.
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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. Pasta is cooked in a broth- studded with ricotta- so more like a baked pasta “casserole”.
- 3 tablespoons olive oil (or use 1/2 butter)
- 1 red onion,diced
- 4 garlic cloves, rough chopped
- 3–4 cups butternut squash, peeled, diced into 3/4 inch cubes
- 1–2 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
- 3–4 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)
- Preheat oven to 400F
- 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.
- To the same pan, pour in the broth and pasta and bring to a simmer, scraping up any browned bits.
- 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.
- Spoon the ricotta over the top in dollops, scatter with burrata (cut it up a bit) or mozzarella.
- Cover with the remaining butternut/kale mixture, arranging it a bit. Tuck any pasta that has risen, underneath to ensure it cooks properly.
- Sprinkle with pecorino and crushed nuts.
- 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.
- Uncover, tuck any pasta that has risen, down underneath so it softens, and continue baking until golden, 12-15-more minutes.
Leftovers reheat great and will keep up to 4 days in the fridge.
- 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