Introduction

This Cheesy Pumpkin Ricotta Pasta Bake is a comforting and creamy dish perfect for autumn or whenever you crave a warm, flavorful meal. Combining the sweetness of pumpkin with rich cheeses and tender pasta makes it both unique and satisfying.

The image shows a white plate with two main parts: on one side, a baked pasta dish with layers of cheesy, golden-brown pasta topped with melted cheese and small green herbs sprinkled on top; the pasta looks creamy and soft with a slightly crispy edge. On the other side, there is a fresh salad made of green leafy lettuce, sliced cucumbers, halved red cherry tomatoes, and thin rings of purple onion, arranged neatly. The plate is placed on a white marbled surface with a fork partially visible under the pasta. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz. rigatoni or short pasta
2 cups fresh baby spinach
1 egg, beaten
1 cup pumpkin purée
1 cup ricotta cheese
1 ½ cups shredded mozzarella
½ cup parmesan cheese
½ cup heavy cream (half and half or milk will also work)
⅓ cup vegetable broth
1 shallot, diced very small or minced
2–3 garlic cloves, minced
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

Step 1: Preheat your oven to 375°F (190°C).
Step 2: Cook the pasta according to the package directions until al dente, then drain.
Step 3: While the pasta cooks, combine the ricotta, beaten egg, 1 cup mozzarella, parmesan, vegetable broth, heavy cream, and pumpkin purée in a medium bowl. Stir until the mixture is smooth and creamy. If it seems too thick, thin it with a little extra cream or broth.
Step 4: Add the diced shallot, minced garlic, oregano, Italian seasoning, crushed red pepper, black pepper, sea salt, and nutmeg to the pumpkin mixture. Stir well to combine.
Step 5: Toss the hot pasta with the fresh baby spinach until the spinach wilts slightly.
Step 6: Mix the pasta and spinach with the pumpkin ricotta mixture until all pasta pieces are well coated.
Step 7: Pour the mixture into a greased casserole dish or a 9×9 inch baking pan. Bake for about 15 minutes or until you see it starting to bubble around the edges.
Step 8: Remove from the oven and sprinkle the remaining mozzarella evenly over the top. Return to the oven and bake for another 5–10 minutes until the cheese is completely melted and golden.
Step 9: Let the pasta bake cool for several minutes before serving to allow it to set slightly.

Tips & Variations

You can prepare this dish a day ahead and bake it just before serving; the flavors actually improve after sitting overnight. Toss the pasta once before baking for best results.
To achieve a browned, crispy cheese topping, switch your oven to broil for the last few minutes of baking—watch carefully to prevent burning.
Add cooked Italian sausage or your favorite meat to the pasta mixture for a heartier version.
Use half and half or milk instead of heavy cream if you want a lighter dish.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 5 days. To reheat, warm individual servings in the microwave or oven until heated through. If reheating in the oven, cover with foil to prevent the top from drying out.

How to Serve

A white plate holds a serving of baked cheesy pasta on the left side, layered with rigatoni covered in creamy melted cheese that is golden and bubbly on top, garnished with small pieces of green herbs. On the right side, there is a simple fresh salad made of bright green lettuce leaves, sliced red cherry tomatoes, small white cucumber pieces, and thin purple onion slices. The plate is set on a white marbled surface with a woman's hand holding a fork partially visible below the pasta. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta for this bake?

Yes! Rigatoni or any short pasta like penne, ziti, or rotini works well because they hold onto the sauce nicely.

Is it possible to make this dish vegan or dairy-free?

You can substitute the ricotta and cheeses with plant-based alternatives and use a non-dairy milk or cream substitute. Keep in mind the texture and flavor might differ slightly.

Cheesy Pumpkin Ricotta Pasta Bake Recipe

Print Recipe

★★★★★

4.6 from 83 reviews

This Cheesy Pumpkin Ricotta Pasta Bake combines creamy pumpkin purée with ricotta and a blend of cheeses to create a rich, hearty pasta dish perfect for autumn or cozy nights. Spinach adds a fresh touch, while Italian herbs and spices bring warming flavors. Baked until bubbling and golden, this comforting casserole is easy to prepare ahead and deliciously satisfying.

Author: Ella
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Main Course
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 beaten egg
1 ½ cups shredded mozzarella, divided
½ cup parmesan cheese
½ cup heavy cream (or half and half or milk)

Liquids and Seasonings

⅓ cup vegetable broth
1 cup pumpkin purée
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: Set your oven to 375°F (190°C) to prepare for baking the pasta later.
Cook Pasta: Boil the rigatoni or short pasta according to the package directions until al dente. Drain once cooked.
Mix Pumpkin Ricotta Sauce: In a medium bowl, combine ricotta cheese, beaten egg, 1 cup shredded mozzarella, parmesan cheese, vegetable broth, heavy cream, and pumpkin purée. Stir until the mixture is smooth and creamy, adding more cream or broth if it feels too thick.
Add Flavorings: Stir in the minced shallot, garlic, oregano, Italian seasoning, crushed red pepper, black pepper, sea salt, and a pinch of nutmeg until fully combined.
Wilt Spinach: Toss the drained pasta with fresh baby spinach to gently wilt the greens from the residual heat of the pasta.
Combine Pasta and Sauce: Add the pasta and spinach mixture to the pumpkin ricotta sauce and stir well, ensuring all the pasta is evenly coated.
Assemble in Pan: Transfer the pasta mixture to a greased small to medium casserole dish or a 9×9 baking pan, spreading it out evenly.
Bake the Pasta: Bake in the preheated oven for about 15 minutes until the edges start to bubble.
Add Remaining Cheese and Finish Baking: Remove from oven, sprinkle the remaining mozzarella over the top, then bake an additional 5-10 minutes or until the cheese has melted and is slightly golden.
Cool Before Serving: Let the pasta bake cool for several minutes before serving to allow it to set slightly.
Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.

Notes

You can prepare the entire dish a day ahead and bake it just before serving; flavors will intensify after sitting for 24 hours. Toss the pasta once before baking.
For an extra browned and crispy top, switch the oven to broil on high during the last few minutes of baking.
Optionally, add Italian sausage or your preferred meat to the pasta for extra heartiness, though the dish is already quite filling.

Keywords: pumpkin pasta bake, cheesy pumpkin pasta, ricotta pasta bake, pumpkin ricotta recipe, baked pasta dish, fall pasta recipes, vegetarian pasta bake