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This elegant Butternut Squash and Paccheri Pasta Bake will take centre stage at your next family gathering or celebratory meal. A comforting and eye pleasing pasta dish made with oven roasted butternut squash, baby arugula and a creamy cheese sauce with a hint of rosemary.
This was a special request from hubby after returning home one evening with the latest “Bon Appétit” magazine.
It featured a baked pasta dish made with peas and mint which greatly resembled a cake.
I’ve made a few changes to the recipe. Mainly I replaced the peas with some seasonal, sweet oven roasted butternut squash which I then tossed with the cooked pasta. I also substituted the mint with some chopped rosemary however sage would work wonderfully as well.
Since I couldn’t come across Fontina cheese, I replaced it with freshly grated Asiago cheese. It’s a wonderful cow’s milk cheese and it melted beautifully in the silky smooth sauce. The aromas in this oven baked pasta dish are simply wonderful!
This deep dish pasta is fairly easy to put together but does require a few simple steps. They’re quite easily achievable, I might add.
And, will have your guests thinking you’ve laboured all day but you and I know differently!
How to Roast Butternut Squash for Paccheri Pasta Bake
First peel, chop and prep the butternut squash.
- Chop the butternut squash into half inch cubes.
- Place the chopped squash on a parchment lined baking sheet.
- Toss together with a drizzle of olive oil and salt and pepper to your taste.
- Spread out in one single layer and bake in a preheated oven at 400 degrees F for about 20 minutes or till fork tender.
While the butternut squash bakes you can start on the creamy cheese sauce.
How to Make an Italian Creamy Cheese Sauce
- Melt a 1/4 cup of butter in a large sauce pot and over medium heat.
- Add in the all purpose flour and cook while whisking for 2 minutes.
- Slowly whisk in the milk.
- Reduce the heat slightly and let the sauce simmer til thickened, for about 20 minutes. Whisk often so the sauce doesn’t stick to the bottom of the pot.
- Remove the sauce pot from the heat and whisk in the Asiago cheese and 1 cup of the Parmesan cheese.
- Whisk in the lightly beaten egg and season with salt and pepper to your taste.
- Cover the sauce pot to keep warm and set aside while you cook the pasta.
PREP YOUR SPRINGFORM PAN BEFORE BAKING
While I was tempted at first to line my springform pan with parchment paper for easier release of this pasta dish recipe, I’m glad I didn’t.
This simple technique of first buttering the pan, and then sprinkling it all around with Parmesan cheese will give you that beautiful crusty exterior we all love so much. In every single slice!
There won’t be any fighting for the crusty end pieces with this dish for sure!
- Cook and drain the pasta.
- In a large bowl, toss the pasta with the roasted butternut squash, arugula, parsley and rosemary.
- Stir in the cheese sauce until well combined.
- Transfer half of the pasta mixture into the prepared springform pan.
How to assemble the Paccheri pasta with ricotta
- Mix together the ricotta and lemon zest in a small bowl.
- Spoon half of the ricotta lemon mixture over the pasta.
- You can either spread the ricotta mixture over the pasta or leave it dotted, as in the photo below.
- Top with the remaining pasta mixture while spreading it out evenly.
- Spoon the remaining ricotta mixture over the second layer of pasta.
- Sprinkle the top with 1/3 cup of grated Parmesan cheese.
- Place the springform pan over a baking sheet (this will avoid any mess from the juices leaking out of the bottom of the springform pan).
- Bake in a preheated oven at 375 degrees F, for about 45 minutes.
- Or, until the top is golden brown and crispy.
- Let the baked pasta dish cool for about a half hour before releasing from the pan.
- Then run an off set spatula or butter knife around the inside edges of the springform pan to remove any sticky areas and carefully release the pasta from the pan.
- Cut into wedges and serve while still warm.
This deep dish pasta recipe will serve 6 to 8 people depending on the size of each serving.
So, if you have a birthday coming up soon and you love a meatless pasta dish once in a while, then this vegetarian paccheri pasta recipe is definitely for you!
But why wait for your birthday! Make it this weekend, take a photo and tag @marisasitaliankitchen on Instagram so I can see your creation!
Happy cooking!
This post was originally published Oct 27, 2017 and republished October Oct 8, 2020 with new photos and content.
Butternut Squash Paccheri Pasta Bake
Equipment
- 9 inch springform pan for easy release or any other deep dish baking pan.
Ingredients
FOR ROASTING THE BUTTERNUT SQUASH
- 4 cups diced butternut squash
- olive oil for drizzling over butternut squash
FOR THE CREAMY CHEESE SAUCE
- 1/4 cup unsalted butter plus more for greasing the pan
- 1/3 cup plus 1 1/2 cups grated Parmesan cheese (divided)
- 1/4 cup all purpose flour
- 1 litre milk (I used 3.5 % full fat milk)
- 1 cup grated Asiago cheese
- 1 large egg (lightly beaten)
- fine sea salt or kosher salt (to your taste)
- freshly ground pepper (to your taste)
TO ASSEMBLE THE PASTA
- 500 grams paccheri pasta or rigatoni
- 4 cups baby arugula (roughly chopped)
- 1 cup chopped fresh parsley
- 1/2 teaspoon chopped fresh rosemary
- 1 cup ricotta cheese
- 1/2 teaspoon grated lemon zest
Instructions
ROASTING THE BUTTERNUT SQUASH
- Preheat oven to 400 degrees F.
- Place the chopped butternut squash on a parchment lined baking sheet.
- Drizzle with olive oil, a dash of salt and pepper and bake for about 15 to 20 minutes or until fork tender.
- Set the cooked butternut squash aside while continuing with the rest of the recipe.
CREAMY CHEESE SAUCE
- In a large saucepan, melt 1/4 cup of the butter over medium heat.
- Add the all purpose flour to the melted butter and cook while whisking for 2 minutes.
- Slowly whisk in the milk.
- Reduce the heat slightly and let he sauce simmer while whisking often, until the sauce has thickened, for about 20 minutes.
- Remove the saucepan from the heat and whisk in the Asiago cheese and 1 cup of the Parmesan cheese.
- Whisk in the lightly beaten egg and season with salt and pepper.
- Cover the saucepan to keep warm and set aside while you cook the pasta and prep the springform pan.
PREPPING THE PAN
- Butter a 9 inch springform pan with softened butter.
- Sprinkle the pan all over with 1/3 cup of grated Parmesan cheese and set aside.
COOK THE PASTA
- Bring a large pot of salted water to a boil and cook the pasta just until al dente or firm to the bite.
- Drain the pasta and transfer to a large bowl.
ASSEMBLING THE DEEP DISH PASTA
- Add the cooked butternut squash, arugula, parsley and rosemary to the pasta bowl.
- Stir in the cheese sauce until well combined.
- Preheat the oven to 375 degrees F.
- Transfer half of the pasta mixture to the prepared springform pan.
- In a small bowl, mix together the ricotta cheese and lemon zest then spoon half of this mixture over the pasta.
- Transfer the remaining pasta into the pan and spoon the remaining ricotta mixture over the pasta.
- Sprinkle with 1/2 cup of grated Parmesan cheese and bake for about 45 minutes or until the top is golden brown and crispy.
- Let the baked pasta rest for about 1/2 hour then run a knife alongside the inside of the pan before releasing the pasta from the pan.
- Cut into wedges and serve.
Nutrition
Wow, that looks so delicious!
Thanks so much, I must saw it’s a real crowd pleasing pasta dish!
No doubt!
This looks stunning Marissa, what is arugula? And can you substitute asiago cheese as I have never seen this in France.
Hi Linda, you might be more familiar with Roquette in France. They are little peppery green leaves often used in salads but the baby arugula is milder in peppery taste. You can substitute Asiago cheese with fontina cheese. Or try the more common variety like Romano cheese. It’s an elegant pasta dish full of flavour you’ll love it! Thanks for dropping by!
Ah yes roquette, difficult to get out of season here. I’m not sure that I can get any of those cheeses…..is it a hard cheese? could I use something like comte?
I have my squash ready to go.
Sorry I am so out of the loop Marisa, I have been so busy and hardly put any posts up – I am going to try and put a Butternut Squash recipe up today or tomorrow xx
Oh my! That looks so fantastic. Butternut squash is a fall staple in my kitchen and I’m always thinking of new ways to use it.
This is really a wonderful way of using butternut squash, I hope you get to to try it! This dish screams special occasion!
I’ve never seen a pasta bake like this before! Those flavours sound delish too – I’ve pinned this for later!
The flavours are really wonderful and it turned out just beautiful and really easy to put together! I’m glad you like it!
I saw this on your Instagram the other day and was drooling. It looks sooo delicious ?
Natalie this pasta bake makes such a pretty presentation and yes it’s really delicious! Thanks for dropping by!
What a work of art, Marisa! And wonderful substitutions.
Thanks Kathryn! There are a few steps involved but their so simple and straight forward and packs a whole lot of flavour!
I wish I was invited to your hubby’s birthday weekend dinners! Happy belated birthday, by the way! I LOVE profiterole cake (I always get that one when celebrating my birthday in Italy) and I LOVE this pasta bake. The flavors are incredible, butternut squash, rosemary, Asiago, ricotta, arugula. Plus, in that beautiful shape, with the crispy edges, wow!
How wonderful indeed it would be if you lived close enough to join us…we could have made a party out of both your beet gnocchi and this butternut squash paccheri? I’m sure it would have been a blast!
I would so wish I lived closer! 🙂
I’ve had pasta with butternut squash before but never like this! What a wonderful combination of flavors and the presentation is incredible, perfect for a celebration.
What other way to celebrate for pasta lovers, right? It’s so worth the few extra steps to put together and it sure makes everyone feel extra special! Thanks for dropping by Nadia!
We have never made anything remotely close to this but so eager to try! Not sure if you saw on my instastories, but I picked my very last harvest of arugula yesterday and I surely am not in the mood for a salad!
Oh how I wish I had a handful of garden grown arugula…they’re they best! Hope you get to try this pasta bake…heading over to view your instastory?
Asiago cheese is slightly less hard then Parmesan but then again it depends on how long it’s aged. I’m not familiar with Comte cheese although here in Quebec it’s quite popular but I would say if it melts into a creamy sauce then do try it. You might also be familiar with fondue cheeses such as gruyere which should work as well or simply opt for a béchamel sauce. Enjoy Linda and I’m looking forward to your butternut squash recipe! xx
I love butternut squash and this looks incredible! My kids saw the photo and bolted over to the computer to get a closer look! I can’t wait to make this!
Kelly this pasta dish never fails to impress and truly stands out on a celebratory dinner! Hope you get to try it!
This recipe sounds delicious. Can it be made ahead? I’m making it this evening to bring to my family for Thursday. I should that’s ok. Thank you
I’ve never made this pasta dish days in advance but don’t see why not. Another alternative to consider is to freeze the assembled pasta turn bake the day you plan to serve it…if your not scrambling for oven space that is!
Hope this helps and feel free to chime back in and let me know how it turns out!
This was delicious! Thank you for sharing! Very important to let it sit the full half hour before cutting into it. That was the hardest part!
Yes I can relate. The aromas are heavenly…so happy to hear you love this dish!
Nice post !
Thanks so much Mr. Nick!