Cheesy Pumpkin Ricotta Pasta Bake Recipe
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.
- 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
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 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
- Preheat oven: Preheat your oven to 375°F (190°C) to prepare for baking the pasta.
- Cook pasta: Boil the rigatoni according to the package instructions until al dente, then drain.
- 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.
- 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.
- 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.
- Combine with sauce: Add the pasta and spinach to the pumpkin ricotta mixture and stir thoroughly so every piece is coated.
- 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.
- 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.
- 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
