Cheesy Pumpkin Ricotta Pasta Bake Recipe

If you’ve ever dreamed of a fall-inspired pasta dish that feels both comforting and a little indulgent, then let me introduce you to the magic of the Cheesy Pumpkin Ricotta Pasta Bake. This beautiful bake blends the creamy richness of ricotta and pumpkin purée with gooey mozzarella and fragrant Italian herbs, all tossed with tender pasta and fresh spinach. It’s the perfect dish to cozy up with on a chilly evening, bursting with flavor and texture that’ll have you craving seconds — and maybe even thirds. Seriously, once you try this, your weeknight dinners will get a delicious upgrade!

Ingredients You’ll Need

These ingredients might look simple, but each one plays an essential role in bringing together the perfect balance of creaminess, seasoning, and freshness that makes the Cheesy Pumpkin Ricotta Pasta Bake so irresistible.

• 8 oz. rigatoni or short pasta: Rigatoni holds sauce beautifully, making every bite packed with flavor.
• 2 cups fresh baby spinach: Adds vibrant color and a fresh, slightly earthy note.
• 1 egg, beaten: Binds the cheesy filling to keep the bake nice and cohesive.
• 1 cup pumpkin purée: Imparts subtle sweetness and creamy texture, the heart of this dish.
• 1 cup ricotta cheese: Creamy, mild, and perfectly luscious to complement the pumpkin.
• 1 ½ cups shredded mozzarella: For that all-important cheesy melt and stringy goodness.
• ½ cup parmesan cheese: Sharp and savory, it layers in depth and umami.
• ½ cup heavy cream (or half and half or milk): Keeps the sauce silky and rich.
• ⅓ cup vegetable broth: Lightens the sauce to an ideal consistency with extra flavor boost.
• 1 shallot, diced very small: Offers a subtle sweetness and gentle bite without overpowering.
• 2–3 garlic cloves, minced: Adds aromatic warmth and a classic punch of flavor.
• 1 tsp oregano: Brings an earthy, herbaceous undertone that ties the dish together.
• 1 ½ tsp Italian seasoning: A blend of Mediterranean herbs to elevate flavor.
• ¼ tsp crushed red pepper: A hint of heat to awaken the palate.
• ½ tsp black pepper: Needed for balance and subtle spice.
• ½ tsp sea salt: Enhances all the natural flavors.
• Pinch of nutmeg: Just a whisper to complement the pumpkin’s natural sweetness.

How to Make Cheesy Pumpkin Ricotta Pasta Bake

Step 1: Prepare the Pasta

Start by preheating your oven to 375°F so it’s ready for baking later. Cook your rigatoni or short pasta according to the package directions until it’s al dente — tender but with just a slight bite. Drain it well and toss it with the baby spinach while still hot to help the greens wilt down beautifully, adding both texture and a lovely pop of color.

Step 2: Make the Pumpkin Ricotta Mixture

In a medium bowl, combine the ricotta cheese, beaten egg, 1 cup of shredded mozzarella, parmesan, vegetable broth, heavy cream, and pumpkin purée. Stir it until everything is smooth and creamy. If the mixture feels too thick, add a touch more cream or broth to loosen it just right. This luscious blend is the soul of your bake, bringing a silky, dreamy quality to every bite.

Step 3: Add Flavorful Aromatics and Seasoning

Next, fold in the diced shallot, minced garlic, oregano, Italian seasoning, crushed red pepper, black pepper, sea salt, and a pinch of nutmeg. These ingredients infuse the pumpkin and cheese with layers of savory, slightly spicy, and herbaceous notes that make this dish truly memorable.

Step 4: Combine Pasta and Sauce

Now, gently toss the pasta and spinach with your pumpkin ricotta mixture until every piece of rigatoni is luscious and coated in that flavorful, creamy sauce. Think of this step as the moment all your ingredients become best friends, working together to create one harmonious dish.

Step 5: Bake Until Bubbling and Golden

Pour the mixture into a greased casserole or 9×9-inch baking dish. Bake for about 15 minutes until it’s warm and starts bubbling around the edges. Then sprinkle the remaining mozzarella evenly on top and return it to the oven for another 5–10 minutes, until the cheese melts completely and achieves that perfect golden, gooey finish. If you want a beautifully browned crust, switch your oven to broil in the last few minutes, but watch carefully so it doesn’t burn.

How to Serve Cheesy Pumpkin Ricotta Pasta Bake

Garnishes

Sprinkle some freshly chopped parsley or basil on top for a burst of green and a fresh herbal lift that contrasts the rich cheese perfectly. A drizzle of high-quality olive oil right before serving also adds beautiful shine and luscious flavor.

Side Dishes

This bake stands as a hearty main, but if you’d like to round out your meal, a crisp green salad with a bright lemon vinaigrette or roasted seasonal vegetables like Brussels sprouts or butternut squash pair beautifully. Garlic bread or a warm baguette is always welcome for soaking up any extra cheesy pumpkin sauce.

Creative Ways to Present

Serve individual portions in rustic ramekins or mini cast-iron skillets to impress guests with a cozy, homestyle feel. For a fun twist, add cooked Italian sausage or crispy bacon bits on top before baking for an extra savory layer. And for a colorful touch, swirl in some roasted pumpkin seeds or pomegranate arils right before serving.

Make Ahead and Storage

Storing Leftovers

Leftover Cheesy Pumpkin Ricotta Pasta Bake keeps wonderfully in the fridge for up to five days when stored in an airtight container. Flavors will deepen as it sits, making leftovers even more enjoyable. Simply reheat portions as needed, and you’ve got a quick lunch or weeknight dinner ready in minutes.

Freezing

You can freeze the baked dish tightly wrapped or in a freezer-safe container for up to three months. To freeze before baking, assemble everything in a freezer-friendly pan, cover tightly, and bake from frozen by increasing the baking time by about 10–15 minutes and checking for bubbling and melted cheese before serving.

Reheating

Reheat individual portions in the microwave on medium power until warm throughout, or reheat the whole dish in the oven at 350°F covered with foil for 15–20 minutes. To restore that freshly baked crisp on top, remove foil in the last few minutes of reheating.

FAQs

Can I use canned pumpkin for the pumpkin purée?

Absolutely! Canned pumpkin purée works perfectly in this recipe, making it super convenient without sacrificing that cozy pumpkin flavor.

What pasta types work best for this bake?

Short, tube-shaped pasta like rigatoni, penne, or ziti are ideal because their hollow centers trap the creamy sauce wonderfully, but feel free to swap with your favorite short pasta.

Can I make this dish vegetarian?

This recipe is naturally vegetarian-friendly if you use vegetable broth and cheeses made without animal rennet. Adding cooked sausage or bacon is optional and easily skipped to keep it meat-free.

Is there a way to make this bake lighter?

You can use half and half or milk instead of heavy cream to reduce the richness, and use low-fat ricotta to lighten the cheese components, though the dish will be less decadent but still delicious.

How spicy is the recipe?

The crushed red pepper adds just a gentle kick, which you can always adjust up or down to suit your preference—or omit entirely if you prefer no heat at all.

Final Thoughts

I cannot recommend enough giving this Cheesy Pumpkin Ricotta Pasta Bake a try — it’s one of those dishes that brings warmth, comfort, and a touch of seasonal magic to your table. Whether cooking for family, friends, or just treating yourself, it’s sure to become a beloved staple in your recipe collection. So grab your apron, get those ingredients ready, and prepare to fall in love bite after cheesy, pumpkin-filled bite!

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