Cheesy Pumpkin Ricotta Pasta Bake Recipe
This Cheesy Pumpkin Ricotta Pasta Bake is a creamy, comforting dish perfect for autumn or any time you crave a rich, cheesy pasta bake with a seasonal twist. Featuring a blend of pumpkin purée, ricotta cheese, mozzarella, and Parmesan, combined with tender rigatoni and fresh spinach, this recipe bakes to bubbling, melty perfection and is an easy weeknight dinner that serves six.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Pasta Bake
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Ingredients
Pasta and Vegetables
- 8 oz. rigatoni or short pasta
- 2 cups fresh baby spinach
Cheese and Dairy
- 1 cup ricotta cheese
- 1½ cups shredded mozzarella cheese
- ½ cup Parmesan cheese
- ½ cup heavy cream (or half and half or milk)
- 1 egg, beaten
Vegetables and Liquids
- 1 cup pumpkin purée
- ⅓ cup vegetable broth
- 1 shallot, diced very small or minced
- 2–3 garlic cloves, minced
Seasonings
- 1 teaspoon oregano
- 1½ teaspoons Italian seasoning
- ¼ teaspoon crushed red pepper
- ½ teaspoon black pepper
- ½ teaspoon sea salt
- Pinch of nutmeg
Instructions
- Preheat the oven. Set your oven to 375°F to prepare for baking the pasta dish.
- Cook the pasta. Boil the rigatoni or short pasta according to the package instructions until al dente, then drain.
- Prepare the creamy pumpkin sauce. In a medium bowl, combine ricotta, beaten egg, 1 cup mozzarella, Parmesan, vegetable broth, heavy cream, and pumpkin purée. Stir until the mixture is smooth and creamy, thinning it with more cream or broth if too thick.
- Add aromatics and spices. Mix in the minced shallot, garlic, oregano, Italian seasoning, crushed red pepper, black pepper, sea salt, and a pinch of nutmeg to the pumpkin ricotta mixture. Stir well to evenly distribute flavors.
- Toss pasta with spinach. Add the drained hot pasta to the fresh baby spinach and gently toss to wilt the spinach slightly.
- Combine and transfer to baking dish. Stir the spinach and pasta into the pumpkin ricotta sauce until evenly coated. Pour the mixture into a greased small to medium casserole dish or a 9×9-inch pan.
- Bake the pasta. Place the dish in the preheated oven and bake for about 15 minutes until the mixture is slightly bubbling.
- Add the remaining mozzarella and finish baking. Sprinkle the remaining ½ cup mozzarella over the casserole and bake for an additional 5–10 minutes until the cheese has melted and is golden.
- Cool and serve. Let the pasta bake cool for several minutes before serving. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Notes
- For a lighter version, substitute half and half or milk for heavy cream.
- You can use any short pasta shape such as penne, ziti, or shells instead of rigatoni.
- If you prefer a spicier kick, increase the crushed red pepper to ½ teaspoon.
- Make sure not to overcook the pasta in step 2, as it will continue cooking in the oven.
- This dish freezes well; bake portions that can be frozen and reheat covered in the oven at 350°F until warmed through.
