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Butternut Baked Ziti Recipe

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4.7 from 79 reviews

This Butternut Baked Ziti is a creamy, comforting pasta dish that combines roasted butternut squash with fire-roasted tomatoes, blended into a rich sauce and layered with mozzarella, parmesan, and ricotta cheeses. Baked to a bubbly golden perfection with a crisp breadcrumb topping, it’s a perfect hearty meal to warm up any dinner table.

Ingredients

Units Scale

Roasted Butternut Squash

  • 4 cups cubed butternut squash
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon freshly cracked pepper

Pasta and Sauce

  • 1 pound ziti pasta, cooked
  • 1 (14 ounce) can fire-roasted tomatoes
  • 2 garlic cloves, minced
  • 3/4 cup milk (any kind preferred)

Cheeses and Toppings

  • 8 ounces mozzarella cheese, freshly grated
  • 4 ounces parmesan cheese, freshly grated
  • 1 (8 ounce) container ricotta cheese
  • 1/4 cup seasoned fine breadcrumbs
  • 1/4 cup panko breadcrumbs

Instructions

  1. Roast the Butternut Squash: Preheat the oven to 425°F. Toss the cubed butternut squash with olive oil, salt, and freshly cracked pepper. Spread evenly on a baking sheet and roast for 20 to 25 minutes until tender and slightly caramelized on the edges.
  2. Cook the Pasta: While the squash roasts, cook the ziti pasta according to package instructions. Drain and run under cool water to stop cooking. Toss with a light spray of olive oil to prevent sticking and set aside.
  3. Prepare the Sauce: Lower oven temperature to 375°F and lightly spray a 9×13 inch baking dish with nonstick spray. Place roasted butternut squash, fire-roasted tomatoes, and minced garlic in a blender or food processor and puree until smooth and creamy.
  4. Heat the Puree: Transfer the blended sauce to a large saucepan or skillet. Stir in the ¾ cup of milk and heat over medium-low, stirring frequently to combine.
  5. Melt the Cheese into the Sauce: Gradually stir in about three-quarters of the mozzarella and parmesan cheese mixture, adding in small handfuls and stirring until fully melted before adding more. Season the sauce with an additional ¼ teaspoon salt and freshly cracked pepper to taste.
  6. Combine Pasta and Sauce: Add the cooked ziti to the sauce, stirring well to coat all the pasta evenly with the cheesy butternut sauce.
  7. Assemble the Baking Dish: Transfer the sauced ziti into the prepared baking dish. Spoon dollops of ricotta cheese intermittently throughout the pasta, folding spoonfuls in between layers to distribute evenly.
  8. Add Final Toppings: Sprinkle the remaining mozzarella and parmesan cheese over the top of the ziti, followed by a mixture of seasoned fine breadcrumbs and panko breadcrumbs for a crispy crust.
  9. Bake: Bake uncovered for 35 to 40 minutes at 375°F until the top is golden brown and bubbly.
  10. Serve: Remove from oven and let sit for a few minutes before serving. Enjoy your creamy, flavorful Butternut Baked Ziti!

Notes

  • Running cooked pasta under cold water prevents it from overcooking and sticking together.
  • You can substitute any kind of milk you prefer, including dairy-free alternatives.
  • Adjust seasoning in the sauce to taste; sometimes additional salt and pepper are needed after blending the ingredients.
  • For a crispier topping, lightly toast the breadcrumb mixture before sprinkling on top.
  • This dish can be prepared ahead and refrigerated before baking; add extra baking time if baking from cold.

Find it online: https://sofiabythestove.com/butternut-baked-ziti-recipe/