Cheesy Pumpkin Ricotta Pasta Bake Recipe
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.
- 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
