Cheesy Pumpkin Ricotta Pasta Bake Recipe
If you’re looking for a rich, comforting dish packed with creamy textures and cozy autumn flavors, this Cheesy Pumpkin Ricotta Pasta Bake is your new best friend. Imagine tender rigatoni wrapped in a luscious blend of pumpkin purée, ricotta, and a melty mix of mozzarella and parmesan, all enhanced with fragrant herbs and a gentle kick from garlic and red pepper. It’s that perfect bowl of warmth that feels like a hug in every bite, combining the subtle sweetness of pumpkin with irresistible cheesy goodness. Whether you’re craving a satisfying weeknight dinner or a dish to impress guests, this Cheesy Pumpkin Ricotta Pasta Bake delivers cozy comfort with a touch of elegance.
Ingredients You’ll Need
These ingredients come together simply yet brilliantly to create the magic behind this pasta bake. Each one plays an essential role, from the creamy pumpkin and ricotta to the fresh spinach that adds a burst of color and lightness, making this dish as vibrant as it is delicious.
- 8 oz. rigatoni or short pasta: Holds the sauce wonderfully in its tubes and curves for maximum flavor absorption.
- 2 cups fresh baby spinach: Adds a fresh, earthy balance and a lovely pop of green.
- 1 egg, beaten: Helps bind the creamy pumpkin-ricotta mixture for a beautiful bake.
- 1 cup pumpkin purée: Brings a subtle sweetness and seasonal flair that’s perfect for fall (or anytime you want pumpkin love!).
- 1 cup ricotta cheese: Creamy and mild, it smooths the sauce and adds rich texture.
- 1 ½ cups shredded mozzarella: For that irresistibly stretchy, gooey cheese pull.
- ½ cup parmesan cheese: Infuses a sharp, savory depth that rounds out the dish.
- ½ cup heavy cream: Provides richness and silkiness; half and half or milk also work if you want it lighter.
- ⅓ cup vegetable broth: Adds a subtle savory note and helps thin the sauce to the perfect consistency.
- 1 shallot, diced very small or minced: Offers a delicate onion flavor without overpowering.
- 2 – 3 garlic cloves, minced: Gives the bake a fragrant, slightly spicy warmth.
- 1 tsp oregano: Classic Italian herb that brightens the flavors.
- 1 ½ tsp Italian seasoning: A harmonious blend of herbs that elevates the sauce.
- ¼ tsp crushed red pepper: Adds a gentle, pleasant kick that keeps things exciting.
- ½ tsp black pepper: Freshly ground for a peppery edge.
- ½ tsp sea salt: Enhances all the savory elements of the dish.
- Pinch of nutmeg: Subtly enriches the pumpkin flavor with warmth and depth.
How to Make Cheesy Pumpkin Ricotta Pasta Bake
Step 1: Preheat and Prepare
Start by preheating your oven to 375°F to get it ready for baking. This simple step ensures your casserole cooks evenly and that the cheesy top melts beautifully.
Step 2: Cook the Pasta
Boil your rigatoni according to the package instructions until al dente. Perfectly cooked pasta is essential here because it will continue to cook slightly in the oven, so you want it firm enough to hold its shape and texture.
Step 3: Mix the Pumpkin Ricotta Sauce
While the pasta cooks, combine ricotta, beaten egg, 1 cup mozzarella, parmesan, vegetable broth, cream, and pumpkin purée in a medium bowl. Stir until the mixture is smooth and creamy. If it feels too thick, a splash more broth or cream will get it to just the right consistency, ensuring the sauce spreads evenly through the pasta.
Step 4: Add Aromatics and Seasonings
Add your finely diced shallot, minced garlic, oregano, Italian seasoning, crushed red pepper, black pepper, sea salt, and a pinch of nutmeg to the sauce. Stir well so each ingredient infuses the sauce with vibrant, balanced flavors that make this Cheesy Pumpkin Ricotta Pasta Bake so irresistible.
Step 5: Wilt the Spinach
After draining the pasta, toss it immediately with the fresh baby spinach. The heat from the pasta gently wilts the spinach, preserving its bright color and fresh flavor without making it soggy.
Step 6: Combine and Bake
Stir the pasta and spinach mixture into the pumpkin ricotta sauce until everything is thoroughly coated. Pour it into a greased casserole dish or 9×9 pan. Bake for about 15 minutes until you see the edges start to bubble with cheesy goodness.
Step 7: Add the Final Cheese Layer
Sprinkle the remaining mozzarella evenly over the top and return to the oven for another 5 to 10 minutes. This step ensures a golden, melty cheese crust that’s simply irresistible when breaking into the bake.
Step 8: Cool and Serve
Let the Cheesy Pumpkin Ricotta Pasta Bake cool for several minutes before serving. This brief wait allows the dish to set slightly, making every scoop smooth and satisfying without being too runny.
How to Serve Cheesy Pumpkin Ricotta Pasta Bake
Garnishes
A sprinkle of freshly chopped parsley or thyme adds a fresh, herbal note that lifts the rich creaminess. For an extra touch, a few toasted pumpkin seeds bring a delightful crunch and amplify that pumpkin theme.
Side Dishes
This pasta bake pairs beautifully with a crisp green salad dressed lightly with lemon vinaigrette to cut through the richness. Roasted root vegetables or garlic bread also complement the dish without overpowering the mellow pumpkin flavors.
Creative Ways to Present
Serve individual portions in small ramekins for a charming, personalized touch at dinner parties. Alternatively, layering the pasta bake in clear glass dishes lets guests admire that irresistible cheese melt and vibrant spinach swirls, tempting them before the first bite.
Make Ahead and Storage
Storing Leftovers
You can store any leftovers in an airtight container in the refrigerator for up to five days. The flavors actually deepen over time, making it a great option for next-day lunches or dinners.
Freezing
This Cheesy Pumpkin Ricotta Pasta Bake freezes wonderfully. Portion it into freezer-safe containers and freeze for up to 2 months. Just thaw overnight in the fridge before reheating to preserve that creamy texture.
Reheating
Reheat leftovers gently in the oven at 350°F until warmed through to keep the cheese melty and the pasta tender. Alternatively, a microwave on medium power works well for a quick fix, just be sure to stir halfway through for even heating.
FAQs
Can I use a different pasta shape for this bake?
Absolutely! While rigatoni is ideal for holding the sauce, any short pasta like penne, cavatappi, or shells will work beautifully, giving you a little variety without sacrificing flavor.
Is it okay to substitute canned pumpkin purée?
Yes, canned pumpkin purée works perfectly in this recipe. Just be sure it’s plain pumpkin purée, not pumpkin pie filling, to keep the flavors balanced and savory.
Can I make this dish vegetarian?
This recipe is already vegetarian-friendly, especially if you use vegetable broth. Just double-check your cheese for animal rennet if you’re strict about vegetarian ingredients.
What can I use instead of heavy cream?
If you want to lighten it up, half and half or whole milk can be used in place of heavy cream. Just keep in mind it may make the sauce a little less rich but still deliciously creamy.
How spicy is the Cheesy Pumpkin Ricotta Pasta Bake?
The crushed red pepper adds only a gentle warmth that enhances the dish without overwhelming it, but you can easily adjust or omit it depending on your spice preference.
Final Thoughts
This Cheesy Pumpkin Ricotta Pasta Bake has quickly become a favorite for its cozy combination of flavors and satisfying textures. It’s the kind of dish that makes you want to linger at the table, savor every bite, and plan to make it again soon. Whether you’re new to pumpkin in savory dishes or a seasoned fan, this recipe promises a delicious journey you won’t regret taking. Trust me, your kitchen deserves this comforting, cheesy hug.
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Cheesy Pumpkin Ricotta Pasta Bake Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Cheesy Pumpkin Ricotta Pasta Bake is a comforting and creamy dish perfect for fall or any cozy night. Combining tender rigatoni with a luscious blend of pumpkin purée, ricotta, and a trio of cheeses, seasoned with Italian herbs and spices, this bake delivers rich flavors and a creamy texture that’s sure to please the whole family.
Ingredients
Pasta and Greens
- 8 oz. rigatoni or short pasta
- 2 cups fresh baby spinach
Cheese and Dairy
- 1 cup ricotta cheese
- 1 ½ cups shredded mozzarella, divided
- ½ cup parmesan cheese
- ½ cup heavy cream (half and half or milk will work)
Produce and Aromatics
- 1 shallot, diced very small or minced
- 2 – 3 garlic cloves, minced
Other Ingredients
- 1 cup pumpkin purée
- ⅓ cup vegetable broth
- 1 egg, beaten
- 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: Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the pasta once assembled.
- Cook Pasta: Boil the rigatoni or short pasta according to the package instructions until al dente. Drain well when done.
- Prepare Pumpkin Cheese Mixture: In a medium bowl, combine ricotta cheese, beaten egg, 1 cup of shredded mozzarella, parmesan cheese, vegetable broth, heavy cream, and pumpkin purée. Stir until the mixture is smooth and creamy. If it’s too thick, thin it out with a little more cream or broth to the desired consistency.
- Add Aromatics and Seasonings: Mix in the diced shallot, minced garlic, oregano, Italian seasoning, crushed red pepper, black pepper, sea salt, and a pinch of nutmeg. Stir well to evenly incorporate all the flavors.
- Toss Pasta with Spinach: Add the drained hot pasta to the fresh baby spinach and toss gently. The heat from the pasta will wilt the spinach slightly.
- Combine Pasta with Sauce: Pour the spinach-pasta mixture into the pumpkin ricotta cheese mixture and stir thoroughly to coat all the pasta.
- Assemble in Baking Dish: Transfer the combined pasta and sauce to a greased casserole or 9×9-inch baking dish, spreading evenly.
- Bake First Stage: Bake the pasta in the preheated oven for about 15 minutes or until the mixture starts to bubble around the edges.
- Add Remaining Cheese and Finish Baking: Sprinkle the remaining ½ cup of shredded mozzarella over the top and bake for an additional 5 to 10 minutes, or until the cheese is fully melted and slightly golden.
- Cool and Serve: Let the pasta bake cool for several minutes before serving to allow it to set. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Notes
- For a lighter version, substitute heavy cream with half and half or whole milk.
- If you prefer spicier flavors, increase the crushed red pepper slightly.
- This dish can be made ahead and refrigerated before baking, then baked fresh when ready.
- Use gluten-free pasta to make this recipe gluten free.
- Leftovers reheat well in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 480 kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 19 g
- Cholesterol: 90 mg
Keywords: pumpkin pasta bake, cheesy pasta bake, ricotta pasta recipe, fall pasta dish, autumn recipes, pumpkin recipes, vegetarian pasta bake
