Cheesy Pumpkin Ricotta Pasta Bake Recipe

Introduction

This Cheesy Pumpkin Ricotta Pasta Bake combines creamy pumpkin purée with tender pasta and a blend of cheeses for a comforting, flavorful meal. It’s perfect for cozy evenings when you want something hearty yet simple to prepare.

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 or milk)
• ⅓ cup vegetable broth
• 1 shallot, diced very small or minced
• 2–3 garlic cloves, minced
• 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. Step 1: Preheat your oven to 375°F (190°C). Cook the pasta according to package directions until al dente, then drain.
2. Step 2: In a medium bowl, combine ricotta, beaten egg, 1 cup mozzarella, parmesan, vegetable broth, heavy cream, and pumpkin purée. Stir until smooth and creamy, thinning with extra cream or broth if needed.
3. Step 3: Add the diced shallot, minced garlic, oregano, Italian seasoning, crushed red pepper, black pepper, sea salt, and nutmeg to the cheese mixture. Mix well to combine.
4. Step 4: Toss the drained pasta with fresh baby spinach to let it wilt slightly.
5. Step 5: Fold the pasta and spinach into the pumpkin ricotta mixture until the pasta is evenly coated.
6. Step 6: Pour the mixture into a greased casserole dish or a 9×9 inch baking pan. Bake for about 15 minutes or until it starts bubbling around the edges.
7. Step 7: Sprinkle the remaining mozzarella over the top and bake for an additional 5–10 minutes until the cheese is melted and bubbly.
8. Step 8: Let the pasta bake cool for a few minutes before serving.

Tips & Variations

• Prepare the dish a day ahead and bake just before serving to enhance the flavors. Toss the pasta mixture once more before baking.
• For extra crispy, browned cheese on top, switch your oven to broil and broil for a few minutes, watching carefully to avoid burning.
• Add cooked Italian sausage or your preferred meat to the pasta for a heartier dish.
• If you prefer, substitute rigatoni with penne, ziti, or another short pasta shape.

Storage

Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the oven or microwave until warmed through, adding a splash of cream or broth if the pasta seems dry.

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 provides the right creamy texture and flavor.

Is it possible to make this dish dairy-free?

You can substitute dairy cheeses with plant-based alternatives and use a non-dairy milk or cream substitute, but the texture and flavor will be slightly different.

Cheesy Pumpkin Ricotta Pasta Bake Recipe

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★★★★★

4.7 from 121 reviews

This Cheesy Pumpkin Ricotta Pasta Bake is a comforting and hearty dish that combines creamy pumpkin, ricotta, and a blend of three cheeses baked to bubbling perfection. Featuring tender rigatoni tossed with fresh baby spinach and savory herbs, it’s perfect for fall or any time you crave a rich, flavorful pasta bake with a seasonal twist.

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

Ingredients

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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 Mixture

• 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 (half and half or milk can also be used)
• ⅓ cup vegetable broth

Seasonings

• 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 (190°C) to prepare for baking the pasta.
2. Cook pasta: Boil the rigatoni according to the package instructions until al dente, then drain.
3. Prepare cheese and pumpkin mixture: In a medium bowl, combine ricotta, beaten egg, 1 cup shredded mozzarella, parmesan, vegetable broth, heavy cream, and pumpkin purée. Stir until you get a smooth, creamy consistency. If mixture is too thick, thin it slightly with more cream or broth.
4. Add aromatics and spices: Stir in the finely diced shallot, minced garlic, oregano, Italian seasoning, crushed red pepper, black pepper, sea salt, and a pinch of nutmeg until evenly combined.
5. Toss pasta with spinach: Add the drained pasta to a large bowl and toss with fresh baby spinach until the spinach wilts slightly from the residual heat.
6. Combine with sauce: Add the pasta and spinach to the pumpkin ricotta mixture and stir thoroughly so every piece is coated.
7. Assemble and bake: Transfer the mixture into a greased small to medium casserole dish or a 9×9 inch greased baking pan. Bake for about 15 minutes until you see slight bubbling around the edges.
8. Add remaining cheese and finish baking: Sprinkle the remaining ½ cup mozzarella over the top and bake for an additional 5 to 10 minutes until the cheese is fully melted and lightly golden.
9. Cool and serve: Let the pasta bake cool for several minutes before serving. Store leftovers in an airtight container in the refrigerator for up to 5 days.

Notes

• You can prepare this dish a day ahead and refrigerate it. Bake it just before serving for enhanced flavor; I recommend tossing the pasta once more before baking.
• For extra browned and crispy cheese topping, use the oven broiler on high for the last few minutes.
• Optionally, add cooked Italian sausage or other meats for added protein and heartiness, though the dish is already quite filling.

Keywords: pumpkin pasta bake, cheesy pumpkin pasta, ricotta pasta bake, fall pasta recipe, baked rigatoni, vegetarian pasta bake