Description
A comforting and creamy baked ziti recipe featuring a smooth butternut squash sauce blended with herbs and garlic, layered with ricotta and mozzarella cheeses, then baked to golden perfection. This hearty vegetarian pasta dish is perfect for fall and wholesome family dinners.
Ingredients
Scale
Butternut Squash & Sauce
- 1 medium butternut squash, peeled and cubed
- 2 tbsp olive oil
- Salt & pepper, to taste
- 3 cloves garlic, minced
- 1/2 tsp dried thyme
- 1/2 tsp dried sage
- 1 cup vegetable broth
- 1/2 cup milk (or plant-based alternative)
Pasta & Cheese
- 12 oz ziti pasta
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Garnish
- Fresh parsley (optional)
Instructions
- Preheat and Roast Squash: Preheat your oven to 400°F (200°C). Toss the peeled and cubed butternut squash with olive oil, salt, and pepper, then spread it on a baking sheet and roast for 25 minutes until the squash is tender and slightly caramelized.
- Make Squash Sauce: Transfer the roasted squash to a blender and add minced garlic, dried thyme, dried sage, vegetable broth, and milk. Blend until you achieve a smooth, creamy sauce.
- Cook Pasta: Bring a large pot of salted water to a boil and cook the ziti pasta until al dente according to package instructions. Drain the pasta and return it to the pot.
- Combine Pasta and Sauce: Stir the butternut squash sauce and ricotta cheese into the cooked pasta, mixing well to ensure everything is evenly coated and creamy.
- Assemble in Baking Dish: Grease a 9×13-inch baking dish lightly, then transfer the pasta mixture into it. Evenly sprinkle shredded mozzarella and grated Parmesan cheese over the top.
- Bake and Brown: Bake the assembled ziti at 375°F (190°C) for 20 minutes until bubbly. Then switch the oven to broil and broil for 2-3 minutes until the cheese topping is golden and slightly crisp. Keep a close eye to avoid burning.
- Garnish and Serve: Remove from the oven, let the dish cool slightly for easier serving, garnish with fresh parsley if desired, and enjoy your creamy butternut squash baked ziti.
Notes
- You can substitute plant-based milk and cheese alternatives to make this recipe vegan.
- Roasting the squash ahead of time can save prep time on the day of cooking.
- If you prefer a thinner sauce, add more vegetable broth or milk while blending.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat thoroughly before serving.
- Fresh herbs like basil or oregano can be added for additional flavor variation.
