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Cheesy Pumpkin Ricotta Pasta Bake Recipe

Cheesy Pumpkin Ricotta Pasta Bake Recipe
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★★★★★

4.8 from 3 reviews

A comforting and creamy cheesy pumpkin ricotta pasta bake combining tender rigatoni with nutritious pumpkin purée, fresh spinach, and a blend of ricotta, mozzarella, and parmesan cheeses, baked to golden perfection. This hearty, seasonally inspired dish is perfect for cozy dinners and offers a delicious balance of flavors with Italian herbs and spices.

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 cheese (divided)
  • ½ cup parmesan cheese
  • ½ cup heavy cream (half and half or milk can also be used)

Other

  • 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

  1. Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the pasta ahead.
  2. Cook Pasta: Boil rigatoni or your choice of short pasta according to the package directions until al dente. Drain well but retain warm.
  3. Prepare Cheese Mixture: In a medium bowl, combine ricotta cheese, beaten egg, 1 cup shredded mozzarella, parmesan cheese, vegetable broth, heavy cream, and pumpkin purée. Stir until smooth and creamy, adding a little more cream or broth if mixture feels too thick.
  4. Add Aromatics and Spices: Mix in the finely diced shallot, minced garlic, oregano, Italian seasoning, crushed red pepper, black pepper, sea salt, and a pinch of nutmeg, blending well to integrate all flavors.
  5. Toss Pasta with Spinach: While pasta is still warm, toss it with fresh baby spinach so the greens wilt slightly, incorporating them evenly throughout.
  6. Combine and Bake: Add the spinach-coated pasta into the pumpkin ricotta mixture, stirring well to coat all pieces. Transfer this mixture into a greased 9×9-inch casserole dish and bake for about 15 minutes until the edges start bubbling.
  7. Add Topping and Continue Baking: Sprinkle the remaining ½ cup mozzarella evenly over the baked pasta and return to the oven for another 5–10 minutes until the cheese is melted and bubbly.
  8. Cool and Serve: Let the pasta bake cool for several minutes before serving to allow it to set slightly. Store leftovers in an airtight container in the refrigerator for up to 5 days.

Notes

  • You can prepare this dish a day in advance and bake just before serving; the flavors will develop further after resting 24 hours. Toss pasta once before baking if preparing ahead.
  • For a golden, crispy cheese topping, switch the oven to broil for the last few minutes and watch closely to prevent burning.
  • Optional additions include cooked Italian sausage or other meats for extra heartiness, but the dish is delicious on its own as a vegetarian meal.

Nutrition

Keywords: pumpkin pasta bake, ricotta pasta bake, cheesy pumpkin bake, vegetarian pasta casserole, fall pasta recipe

Find it online: https://ellaeatsdaily.com/cheesy-pumpkin-ricotta-pasta-bake-recipe/