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Cheesy Pumpkin Ricotta Pasta Bake

Cheesy Pumpkin Ricotta Pasta Bake: Your Cozy Fall Delight

This Cheesy Pumpkin Ricotta Pasta Bake is a comforting autumn dish that blends savory pumpkin, creamy ricotta, and tender spinach.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 oz Rigatoni or short pasta Gluten-free options available
For the Cheesy Mixture
  • 1 cup Pumpkin purée Fresh pumpkin can also be used
  • 15 oz Ricotta cheese Cottage cheese is a lighter alternative
  • 2 cups Shredded mozzarella Cheddar or dairy-free cheese can be used
  • 0.5 cup Parmesan cheese Nutritional yeast as a vegan substitute
  • 0.5 cup Heavy cream Can substitute with half and half or plant-based cream
  • 1 Egg (beaten) Acts as a binder
For the Vegetables
  • 2 cups Fresh baby spinach Can swap with kale or Swiss chard
  • 1 Shallot (diced or minced) Yellow onions or garlic as alternatives
  • 2 cloves Garlic (minced) Garlic powder can be a substitute
For the Seasoning
  • 1 tsp Oregano
  • 1 tsp Italian seasoning Dried basil or thyme can be used
  • 1 tsp Crushed red pepper Omit if preferring a milder flavor
  • to taste Black pepper
  • to taste Sea salt
  • 1 pinch Nutmeg Optional but recommended
For the Broth
  • 1 cup Vegetable broth Chicken broth for non-vegetarians

Equipment

  • Medium-sized casserole dish
  • Large pot
  • Mixing Bowl
  • Colander

Method
 

Preparation Instructions
  1. Preheat your oven to 375°F (190°C) and grease a medium-sized casserole dish.
  2. Cook the rigatoni or short pasta in salted boiling water until al dente, about 8-10 minutes. Drain and set aside.
  3. In a mixing bowl, whisk together ricotta, beaten egg, 1 cup mozzarella, parmesan, vegetable broth, heavy cream, and pumpkin purée until smooth.
  4. Add diced shallot, minced garlic, oregano, Italian seasoning, crushed red pepper, salt, black pepper, and nutmeg to the mixture and stir until combined.
  5. Gently fold the cooked pasta into the cheesy mixture until evenly coated.
  6. Pour the pasta mixture into the greased casserole dish and bake for approximately 15 minutes, until bubbling.
  7. Sprinkle the remaining mozzarella on top and bake for an additional 5-10 minutes until cheese is melted and golden brown.
  8. Allow to cool for several minutes before serving. Store leftovers in an airtight container for up to 5 days.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 20gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 900mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 1000IUVitamin C: 15mgCalcium: 300mgIron: 2mg

Notes

Enhance flavor with fresh herbs like basil or thyme. Avoid overcooking pasta; it should be al dente before mixing. Broil the top for a crispy finish.

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