Cheesy Pumpkin Ricotta Pasta Bake Recipe
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.
- 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
