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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.

Ingredients

Scale

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

Find it online: https://foodbylina.com/cheesy-pumpkin-ricotta-pasta-bake-recipe/