Cheesy Pumpkin Ricotta Pasta Bake Recipe

Introduction

This Cheesy Pumpkin Ricotta Pasta Bake is a comforting and flavorful dish perfect for cozy nights. Packed with creamy pumpkin, rich cheeses, and a hint of spice, it’s an easy way to enjoy fall flavors in a cheesy pasta casserole.

Ingredients

• 8 oz. rigatoni or short pasta
• 2 cups fresh baby spinach
• 1 egg, beaten
• 1 cup pumpkin purée
• 1 cup ricotta cheese
• 1 ½ cups shredded mozzarella
• ½ cup parmesan cheese
• ½ cup heavy cream (or half and half/milk)
• ⅓ cup vegetable broth
• 1 shallot, diced very small or minced
• 2–3 garlic cloves, minced
• 1 teaspoon oregano
• 1 ½ teaspoons Italian seasoning
• ¼ teaspoon crushed red pepper
• ½ teaspoon black pepper
• ½ teaspoon sea salt
• Pinch of nutmeg

Instructions

1. Step 1: Preheat your oven to 375°F (190°C).
2. Step 2: Cook the pasta according to the package directions until al dente, then drain.
3. Step 3: While the pasta cooks, combine ricotta, beaten egg, 1 cup mozzarella, parmesan, vegetable broth, heavy cream, and pumpkin purée in a medium bowl. Stir until smooth and creamy. If the mixture is too thick, add more cream or broth to reach your desired consistency.
4. Step 4: Add the diced shallot, minced garlic, oregano, Italian seasoning, crushed red pepper, black pepper, sea salt, and nutmeg to the pumpkin mixture. Stir well to combine all the flavors.
5. Step 5: Toss the cooked pasta with the fresh baby spinach so the spinach wilts slightly from the heat.
6. Step 6: Mix the spinach-covered pasta with the pumpkin ricotta sauce, coating the pasta evenly. Transfer the mixture into a greased casserole dish or a 9×9 inch baking pan.
7. Step 7: Bake the pasta casserole for about 15 minutes, or until you see slight bubbling around the edges.
8. Step 8: Remove from the oven, sprinkle the remaining mozzarella over the top, and return to the oven for another 5 to 10 minutes until the cheese is fully melted and golden.
9. Step 9: Let the pasta bake cool for a few minutes before serving.

Tips & Variations

• Use half and half or milk instead of heavy cream for a lighter version, adjusting the amount to achieve a creamy texture.
• Add cooked sausage or crispy bacon for extra protein and flavor.
• Try fresh sage or thyme instead of oregano for a different herbal note.
• Use gluten-free pasta to make this dish suitable for gluten-sensitive diets.
• For a smoother sauce, blend the pumpkin and ricotta mixture before combining with pasta.

Storage

Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat gently in the oven or microwave until warmed through. Adding a splash of cream or broth while reheating can help maintain creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin for this recipe?

Yes, canned pumpkin purée works perfectly and is often more convenient to use than fresh pumpkin.

Is it possible to make this recipe vegan?

You can substitute the ricotta with a vegan cheese or tofu ricotta, use dairy-free milk or cream alternatives, and skip the egg or use an egg replacer to make a vegan version.

Cheesy Pumpkin Ricotta Pasta Bake Recipe

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★★★★★

4.6 from 76 reviews

This Cheesy Pumpkin Ricotta Pasta Bake combines tender rigatoni pasta with a creamy, flavorful pumpkin and ricotta sauce, spinach for a fresh touch, and a blend of mozzarella and parmesan cheeses baked to perfection. A comforting autumnal dish perfect for a cozy dinner that balances savory herbs with a subtle sweetness from the pumpkin.

• Author: lina
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Pasta and Vegetables

• 8 oz. rigatoni or short pasta
• 2 cups fresh baby spinach
• 1 shallot, diced very small or minced
• 2 – 3 garlic cloves, minced

Cheese and Dairy

• 1 cup ricotta cheese
• 1 ½ cups shredded mozzarella, divided
• ½ cup parmesan cheese
• ½ cup heavy cream (half and half or milk will work)
• 1 egg, beaten

Other Ingredients

• 1 cup pumpkin purée
• ⅓ cup vegetable broth
• 1 tsp oregano
• 1 ½ tsp Italian seasoning
• ¼ tsp crushed red pepper
• ½ tsp black pepper
• ½ tsp sea salt
• Pinch of nutmeg

Instructions

1. Preheat Oven: Preheat your oven to 375°F to prepare for baking the pasta dish.
2. Cook Pasta: Boil the rigatoni or short pasta according to the package instructions until al dente. Drain the pasta once cooked.
3. Make Pumpkin Ricotta Mixture: In a medium bowl, combine the ricotta cheese, beaten egg, 1 cup mozzarella, parmesan cheese, vegetable broth, heavy cream, and pumpkin purée. Stir until the mixture is smooth and creamy. If the mixture feels too thick, thin it out with a little more cream or broth as needed.
4. Add Flavorings: Stir the minced shallot, garlic, oregano, Italian seasoning, crushed red pepper, black pepper, sea salt, and a pinch of nutmeg into the pumpkin ricotta mixture until evenly combined.
5. Toss Pasta with Spinach: While the pasta is still warm, toss it with the fresh baby spinach to slightly wilt the spinach leaves.
6. Combine Pasta and Sauce: Add the spinach-tossed pasta to the pumpkin ricotta mixture and stir well to coat all the pasta thoroughly.
7. Assemble and Bake: Pour the coated pasta into a small to medium-sized greased casserole dish or a 9×9 greased baking pan. Bake in the preheated oven for about 15 minutes or until the mixture begins to bubble slightly.
8. Add Topping and Continue Baking: Sprinkle the remaining ½ cup mozzarella evenly over the baked pasta and return to the oven. Bake for an additional 5 to 10 minutes, or until the cheese is fully melted and slightly golden.
9. Cool and Serve: Let the pasta bake cool for several minutes before serving to allow it to set slightly. Store any leftovers in an airtight container in the refrigerator for up to 5 days.

Notes

• For a lighter version, substitute heavy cream with half-and-half or milk.
• If you prefer a spicier dish, increase the crushed red pepper to taste.
• This dish can be made ahead and refrigerated before baking; just add a few extra minutes to the baking time if baking from cold.
• Gluten-free pasta can be used to make this recipe gluten-free.
• For added protein, consider mixing in cooked chicken or turkey.
• Allow the bake to cool slightly before serving to avoid burns and to help it set, making serving easier.

Keywords: pumpkin pasta bake, cheesy pasta bake, ricotta pumpkin pasta, fall pasta recipe, baked pasta dish, creamy pumpkin pasta