Cheesy Pumpkin Ricotta Pasta Bake Recipe
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.
- 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
