Introduction

This Cheesy Pumpkin Ricotta Pasta Bake is a comforting and creamy dish perfect for cozy nights. Combining pumpkin purée with ricotta and mozzarella creates a rich sauce that coats tender rigatoni, enhanced with aromatic spices and fresh spinach. It’s an easy, flavorful meal that brings fall-inspired warmth to your table.

The image shows a baked pasta dish in a white rectangular baking tray with creamy orange sauce coating the rigatoni pasta tubes mixed with browned sausage pieces. Melted cheese is bubbling on top with browned spots, sprinkled with crispy sage leaves that add a touch of green. The creamy sauce appears thick and rich, creating a smooth texture between the pasta. The scene sits on a white marbled surface, and the overall look is warm, cheesy, and inviting. Photo taken with an iphone --ar 4:5 --v 7

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, divided
½ cup parmesan cheese
½ cup heavy cream (or half and half or 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

Step 1: Preheat your oven to 375°F (190°C). Cook the pasta according to the package instructions until al dente.
Step 2: While the pasta cooks, combine ricotta, beaten egg, 1 cup of mozzarella, parmesan, vegetable broth, heavy cream, and pumpkin purée in a medium bowl. Stir until smooth and creamy. If the mixture is too thick, thin it slightly with additional cream or broth.
Step 3: Add the diced shallot, minced garlic, oregano, Italian seasoning, crushed red pepper, black pepper, sea salt, and a pinch of nutmeg to the pumpkin mixture. Mix well to combine.
Step 4: Drain the cooked pasta and immediately toss it with the fresh baby spinach to wilt it slightly.
Step 5: Add the pasta and spinach to the pumpkin ricotta mixture and stir thoroughly until the pasta is evenly coated.
Step 6: Pour the mixture into a greased small to medium casserole dish or a 9×9-inch baking pan. Bake for about 15 minutes, until the edges start to bubble.
Step 7: Sprinkle the remaining mozzarella evenly on top and return to the oven. Bake for another 5–10 minutes, or until the cheese is fully melted and lightly golden.
Step 8: Allow the baked pasta to cool for several minutes before serving. Enjoy warm.

Tips & Variations

You can prepare this dish up to a day in advance and bake it just before serving to deepen the flavors. Toss the pasta once more before baking.
For a crispy, browned top, switch the oven to broil at high for the last few minutes of baking — watch carefully to prevent burning.
Add cooked Italian sausage or your favorite cooked meat for extra heartiness if desired.
Use half and half or milk instead of heavy cream to lighten the sauce.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 5 days. Reheat gently in the oven or microwave until warmed through. The flavors may intensify after a day, making this dish great for make-ahead meals.

How to Serve

A golden baked pasta dish fills a large white rectangular baking dish, with small tube-shaped pasta coated in a creamy orange cheese sauce. Scattered on top are browned spots of melted cheese and crispy toasted sage leaves, giving a mix of textures with some puffed, bubbly cheese areas. The edges of the pasta are slightly crispy, and soft cheese bits are melted evenly throughout. The dish sits on a white marbled surface with a small round white bowl partially visible to the side. The lighting highlights the warm, rich colors and textures clearly. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, any short pasta like penne, ziti, or fusilli will work well in this recipe.

Is it possible to make this dish dairy-free?

To make it dairy-free, substitute the ricotta, mozzarella, and parmesan with plant-based alternatives and use a non-dairy milk like almond or oat milk for the cream.

Cheesy Pumpkin Ricotta Pasta Bake Recipe

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★★★★★

4.6 from 735 reviews

This Cheesy Pumpkin Ricotta Pasta Bake is a comforting and creamy autumn-inspired dish combining tender rigatoni pasta with a rich blend of pumpkin purée, ricotta, mozzarella, and parmesan cheeses, subtly spiced with Italian herbs and a hint of nutmeg. Enhanced with fresh spinach and a savory shallot-garlic mixture, it’s baked to bubbly perfection and topped with melted mozzarella for a deliciously cheesy finish. Ideal for fall meals or anytime you crave a wholesome, hearty pasta bake.

Author: Maya
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Pasta Bake
Method: Baking
Cuisine: Italian-American
Diet: Vegetarian

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 egg, beaten
1 ½ cups shredded mozzarella cheese, divided
½ cup parmesan cheese
½ cup heavy cream (or half and half or milk as a substitute)

Other Ingredients and Seasonings

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

Instructions

Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the pasta dish.
Cook Pasta: Cook the rigatoni or short pasta according to the package directions until al dente. Drain and set aside.
Prepare Cheese and Pumpkin Mixture: In a medium bowl, combine ricotta cheese, beaten egg, 1 cup shredded mozzarella, parmesan cheese, vegetable broth, heavy cream, and pumpkin purée. Stir well until the mixture is smooth and creamy. If the texture is too thick, thin it with a little extra cream or broth.
Add Aromatics and Seasonings: Mix in the diced shallot, minced garlic, oregano, Italian seasoning, crushed red pepper, black pepper, sea salt, and a pinch of nutmeg into the pumpkin-ricotta mixture, stirring until fully incorporated.
Toss Pasta and Spinach: While the pasta is still warm, toss it with the fresh baby spinach to slightly wilt the greens.
Combine Pasta with Sauce: Add the spinach-coated pasta to the pumpkin ricotta mixture and stir thoroughly to ensure all the pasta is coated evenly.
Assemble and Bake: Transfer the pasta mixture into a greased small to medium casserole dish or a 9×9 inch baking pan and spread evenly. Bake in the preheated oven for about 15 minutes or until you see slight bubbling around the edges.
Add Topping and Finish Baking: Remove the dish from the oven, sprinkle the remaining ½ cup mozzarella cheese evenly on top, and return it to the oven for an additional 5 to 10 minutes, or until the cheese is fully melted and lightly golden.
Cool and Serve: Allow the baked pasta to cool for several minutes before serving. Store any leftovers in an airtight container in the refrigerator for up to 5 days.

Notes

You can prepare the entire dish a day in advance and bake it just before serving; this allows the flavors to meld further. Toss the pasta once before baking.
For a crispy, browned cheese topping, switch your oven to broil on high during the last few minutes of cooking. Watch carefully to avoid burning.
Feel free to add cooked Italian sausage or another meat to make the dish heartier, although this recipe is delicious and filling as is.

Keywords: pumpkin pasta bake, cheesy pasta bake, ricotta pasta, autumn pasta, baked rigatoni, creamy pumpkin pasta, vegetarian pasta bake