Introduction

This cheesy pumpkin ricotta pasta bake combines creamy pumpkin sauce with tender pasta and a rich blend of cheeses for a comforting fall meal. It’s easy to prepare and perfect for cozy dinners that feel special yet simple.

The image shows a close-up of a baked pasta dish in a white oval baking dish with a yellow inside. The dish has a single layer of rigatoni pasta covered with a topping of melted white cheese that is golden brown in spots. There are small green herb leaves scattered evenly on top, mixed into the melted cheese. The pasta is slightly browned and crispy around the edges, with a creamy, gooey texture in the middle. The baking dish rests on a white marbled surface with a yellow patterned cloth partially visible on one side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 oz (340 g) rigatoni or penne pasta
2 cups pumpkin puree (canned or fresh roasted and mashed)
1 medium onion, finely chopped
2 cloves garlic, minced
2 tbsp olive oil
1 tsp fresh thyme leaves (plus extra for garnish)
½ tsp ground nutmeg
½ tsp smoked paprika (optional)
Salt and black pepper to taste
1 cup whole milk or cream
1 ½ cups ricotta cheese
1 cup shredded mozzarella cheese
1 cup grated Parmesan cheese
Fresh parsley or sage for garnish (optional)

Instructions

Step 1: Preheat your oven to 375°F (190°C). Lightly grease a large baking dish with olive oil or butter to prevent sticking.
Step 2: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
Step 3: In a large skillet, heat 2 tablespoons olive oil over medium heat. Sauté the chopped onion for about 5 minutes until translucent, then add minced garlic and cook 1 minute more until fragrant.
Step 4: Stir in the pumpkin puree, thyme, nutmeg, smoked paprika (if using), salt, and pepper. Cook for 3-4 minutes to combine flavors.
Step 5: Pour in the milk or cream, stir well, and simmer gently for 3-4 minutes until the sauce thickens slightly. Remove from heat.
Step 6: In a large bowl, combine the cooked pasta with the pumpkin sauce. Fold in the ricotta cheese and half of the mozzarella and Parmesan cheeses.
Step 7: Transfer the pasta mixture to the prepared baking dish. Sprinkle the remaining mozzarella and Parmesan evenly over the top. Add a few fresh thyme leaves or herbs if desired.
Step 8: Bake for 20-25 minutes until bubbly and the cheese is golden brown.
Step 9: Remove from the oven and let rest for 5 minutes to set. Garnish with fresh parsley or sage and serve warm.

Tips & Variations

Use frozen pumpkin puree by thawing it overnight in the fridge or warming gently before use. Drain excess water to avoid a runny sauce.
Substitute ricotta with cottage cheese or mascarpone for a different texture, or try silken tofu for a dairy-free version.
Add cooked spinach, kale, or sautéed mushrooms for extra vegetables, or mix in cooked sausage or bacon for a heartier dish.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through. Adding a splash of milk can help refresh the sauce when reheating.

How to Serve

A large oval white dish filled with a baked pasta casserole showing about two layers of short tube-shaped pasta mixed with a creamy yellow sauce and topped with melted white cheese. The top layer of cheese is browned with golden spots, with scattered dark green herb leaves on top for garnish. The casserole has a slightly rough texture from the melted cheese and herbs, and the white dish sits on a yellow patterned cloth over a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen pumpkin puree for this recipe?

Yes, frozen pumpkin puree works well. Thaw it in the refrigerator overnight or warm gently before using. Be sure to drain any excess moisture to keep the sauce from becoming too watery.

Can I substitute ricotta cheese?

Absolutely. Cottage cheese or mascarpone can be used as alternatives. For a dairy-free option, blended silken tofu or plant-based ricotta substitutes work nicely.

Cheesy Pumpkin Ricotta Pasta Bake Recipe

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★★★★★

4.9 from 268 reviews

This Cheesy Pumpkin Ricotta Pasta Bake is a cozy, comforting dish perfect for fall. It combines tender rigatoni pasta with a creamy pumpkin sauce infused with aromatic spices, topped with a blend of ricotta, mozzarella, and Parmesan cheeses, then baked to golden perfection. The dish is rich, flavorful, and easy to prepare, ideal for a hearty weeknight dinner or a festive seasonal meal.

Author: Maya
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 6 servings 1x
Category: Dinner
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Pasta & Sauce:

12 oz (340 g) rigatoni or penne pasta
2 cups pumpkin puree (canned or fresh roasted and mashed)
1 medium onion, finely chopped
2 cloves garlic, minced
2 tbsp olive oil
1 tsp fresh thyme leaves (plus extra for garnish)
½ tsp ground nutmeg
½ tsp smoked paprika (optional)
Salt and black pepper to taste
1 cup whole milk or cream

Cheese:

1 ½ cups ricotta cheese
1 cup shredded mozzarella cheese
1 cup grated Parmesan cheese

Garnish (optional):

Fresh parsley or sage

Instructions

Preheat and Prepare: Set your oven to 375°F (190°C). Lightly grease a large baking dish with olive oil or butter to prevent sticking and prepare for baking.
Cook the Pasta: Bring a large pot of salted water to a rolling boil. Cook the pasta following package instructions until al dente (firm to the bite). Drain the pasta and set it aside.
Make the Pumpkin Sauce: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onion and sauté for about 5 minutes until it becomes translucent. Add garlic and cook for an additional minute until aromatic. Stir in the pumpkin puree, thyme, nutmeg, smoked paprika (if using), salt, and pepper. Cook the mixture for 3-4 minutes to warm through and let the flavors combine. Pour in the milk or cream, stir well, and simmer gently for 3-4 minutes until the sauce thickens slightly. Remove the skillet from heat.
Combine Pasta and Cheese: In a large bowl, mix the drained pasta with the pumpkin sauce until evenly coated. Fold in the ricotta cheese and half of the shredded mozzarella and Parmesan.
Assemble and Bake: Transfer the pasta mixture into the prepared baking dish. Evenly sprinkle the remaining mozzarella and Parmesan cheese on top. Add a few fresh thyme leaves or herbs for added aroma. Bake in the preheated oven for 20-25 minutes, or until the pasta bake is bubbly and the cheese on top is golden brown.
Rest and Serve: Remove the pasta bake from the oven and let it sit for about 5 minutes. This resting time lets the bake firm up slightly, making it easier to serve. Garnish with fresh parsley or sage if desired, then serve warm and enjoy the cozy flavors of fall in every bite.

Notes

You can use frozen pumpkin puree; thaw it overnight in the fridge or warm gently before using. Drain if watery to avoid a runny sauce.
Ricotta can be substituted with cottage cheese, mascarpone, or dairy-free options like blended silken tofu or plant-based ricotta.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave, adding a splash of milk to refresh the sauce if needed.
Optional additions such as cooked spinach, kale, sautéed mushrooms, sausage, or bacon can be stirred in for extra flavor and heartiness.

Keywords: Pumpkin pasta bake, cheesy pasta bake, ricotta pasta, fall recipes, comfort food, pumpkin recipes, baked pasta, vegetarian pasta