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Cheesy Butternut Squash Penne With Italian Sausage #Ragu

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“Ragú® Recipe Contest Entry. Tangy cheeses and earthy sausage compliment a creamy, slightly sweet sauce. A great way to get your family to eat squash!”
1hr 15mins
1 13 x 9 casserole

Ingredients Nutrition

  • 1 cup white onion, chopped
  • 1 tablespoon olive oil
  • 6 large garlic cloves, roasted and mashed
  • 1 12 cups butternut squash, cooked and mashed (frozen or fresh)
  • 2 (16 ounce) jars Ragú® Pasta Sauce (cheesy parmesan pasta sauce with roasted garlic)
  • 2 teaspoons dried basil
  • 2 teaspoons white pepper
  • 8 ounces goat cheese
  • 12 ounces penne pasta, slightly undercooked
  • 2 cups shredded Italian cheese, divided
  • 1 lb Italian sausage
  • 12 cup grated parmesan cheese
  • 12 cup garlic and herb breadcrumbs
  • 3 tablespoons unsalted butter, melted


  1. Preheat oven to 350°.
  2. In large skillet over medium heat, sauté the onion in the olive oil until transparent (7-10 minutes).
  3. Add mashed roasted garlic and mix until garlic is incorporated throughout the onions. Turn off heat.
  4. Add butternut squash, Ragu Roasted Garlic Parmesan Sauce, basil, white pepper, goat cheese, pasta and 1 cup Italian cheeses. Mix well and transfer to 13 x 9” baking dish.
  5. Wipe out skillet.
  6. Remove sausage from its casings and cook in skillet over medium – medium high heat until cooked through and crumbly (break up sausage into small pieces as you are cooking). Drain and add to butternut/alfredo mixture.
  7. Stir the entire mixture well.
  8. Combine Parmesan Cheese, bread crumbs and butter.
  9. Sprinkle top of casserole with 1 cup Italian Cheese followed by the cheese/bread crumb mixture.
  10. Bake until light brown on top and bubbly (30-45 minutes).
  11. Freezes well before or after cooking.

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