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

Scale

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