Rigatoni Torte with Ricotta and Fall Vegetables Recipe | Vegetarian Times Skip to main content

Rigatoni Torte with Ricotta and Fall Vegetables

Packed with autumn flavors, this impressive main dish is mac-and-cheese elevated to its highest form.



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3 sprigs fresh sage plus 2 Tbs. chopped fresh sage, divided
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12 oz. white or cremini mushrooms, quartered (6 cups)
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3 small leeks, white and light green parts cut into ½-inch-thick rounds (3 cups)
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12 oz. broccoli, cut into 1 ½-inch florets (6 cups)
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1 lb. uncooked rigatoni
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4 Tbs. butter
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¼ cup all-purpose flour
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1 32-oz. pkg. creamy butternut squash soup, such as Imagine Foods
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2 cups grated Swiss or Gruyère cheese, divided
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1 tsp. truffle oil, plus more for drizzling, optional
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1 cup low-fat ricotta cheese


1. Preheat oven to 350°F. Coat 10-inch springform pan with cooking spray. Bring large pot of salted water to a boil with fresh sage sprigs; use this boiling water to separately blanch mushrooms (3 minutes), then leeks (2 minutes), and then broccoli (1 minute). Immediately transfer each vegetable to colander with slotted spoon, rinse under cold water, drain well, and transfer to 1 large bowl.

2. Cook rigatoni in boiling water 3 minutes less than cooking time recommended on package, then drain, rinse under cold water, and transfer to separate large bowl.

3. Melt butter in large saucepan over medium heat. Add flour, and cook 3 to 5 minutes, or until beginning to turn light brown, stirring constantly. Add butternut squash soup, and cook 5 minutes, or until thickened, stirring constantly. Stir in 1 cup grated cheese, chopped sage, and 1 tsp. truffle oil (if using); season with salt and pepper, if desired. Stir soup mixture into pasta, add blanched vegetables, and stir to combine.

4. Spread one-third of pasta mixture in prepared springform pan; dot with 1/3 cup ricotta cheese. Repeat twice with remaining pasta mixture and ricotta, and then sprinkle with remaining 1 cup grated cheese. (If making ahead, cover springform pan tightly with foil, and refrigerate up to 24 hours. Uncover before baking.)

5. Place springform pan on large baking sheet, and bake 30 minutes, or until top is browned and cheese is melted. Let stand 5 minutes before unmolding and serving.

Nutrition Information: 

15 g
Total Fat: 
11 g
Saturated Fat: 
7 g
45 g
33 mg
296 mg
3 g
8 g
Serves 12

Comments on this Recipe

Wow! VT, you've really outdone yourself this time! What a fabulous fall recipe. Absolutely delicious and worth every step of the recipe.

AMAZING! A little involved (a lot of clean-up) but worth every step! My family does not like the texture of mushrooms so I boiled them in the water for the earthy flavor and sauteed them on the side for me. I did use the optional truffle oil. The entire family enjoyed... definitely a repeater!

This would be perfect with cream of mushroom soup rather than the squash. I made this exactly as called for, and we couldn't really eat it because the sweet flavor of the squash soup overpowered the other savory ingredients. Squash is just the wrong choice here. Mushroom, broccoli, or even celery soup would be perfect and make this recipe delicious. The prep would be worth it.

TOTALLY agree with post from April. We did NOT like the sweet flavor of the soup. Cream of Mushroom would have been a better choice. Used cauliflower instead of broccoli. Other comment, it looks like the food sytlist forgot to add the sauce; mine was not that dry. A casserole dish would have worked best.

Made it for a dinner party--rave reviews. Used Pacific brand squash soup and didn't feel it was too sweet at all. It has several steps, but was easy to put together and looks impressive.

Any idea what 1/12 serving size is? One cup?

Can the ricotta be subbed for something else?

Not a keeper for my family. The flavors were nice, but it turned out dry, chewy and bland.

A little sweet. I think I will do 16 oz of butternut squash soup and 16 oz of cream of mushroom next time and see what that does. It was good though.

I left out about half of the butternut squash and added a splash of white wine to it. I also left out the ricotta, since hat seemed like it would make it too rich. I thought it turned out delicious!

This was a little disappointing. I guess you could say it's good old-fashioned comfort food. Very bland, with mostly the sage flavor, but creamy and definitely filling. Loved the format, in the cake pan - a nice change from the rectangular lasagna pan. I broiled it for a few minutes to brown the top,since it didn't brown just on 350, and I think this is important - it would have been even more bland without the toasty cheese. Recipe says this serves 12, but 3 of us ate not quite a quarter, and the portions were nearly 2 cups, so consider the nutritionals accordingly.

Not as special as it ought to have been for the expense and level of difficulty/mess. I substituted penne for a bit more stability and roasted red pepper soup (Wegman's brand) for the squash soup based on reviewing previous comments. I found it rather bland and somewhat watery...it certainly did not hold shape. I also added blanched julienne carrots for a little more texture. All in all I would probably not make this again.