As fall brings crisp air and vibrant foliage, Pumpkin Ricotta Pasta Bake is the perfect dish to warm your home with comforting, cheesy goodness. This savory fall pasta blends a creamy pumpkin-ricotta sauce with tender pasta and melted cheese, creating a wholesome, vegetarian-friendly meal. Ideal for cozy weeknights or festive gatherings, it’s easy to prepare and bursting with autumnal flavors.
Why You’ll Love Pumpkin Ricotta Pasta Bake
- Creamy Comfort: Pumpkin and ricotta form a velvety, light sauce.
- Quick to Make: Ready in under an hour with pantry staples.
- Customizable: Add veggies or proteins to suit your taste.
- Nutritious: Packed with spinach and pumpkin for a healthy twist.
- Meal-Prep Friendly: Perfect for make-ahead dinners or entertaining.
Ingredients for Pumpkin Ricotta Pasta Bake
Here’s what you need for this savory fall pasta (serves 4–6):
- 8 oz (225g) rigatoni or short pasta (penne, ziti)
- 2 cups (60g) fresh baby spinach
- 1 cup (240g) pumpkin purée (not pie filling)
- 1 cup (250g) ricotta cheese
- 1½ cups (150g) shredded mozzarella cheese
- ½ cup (50g) grated parmesan cheese
- ½ cup (120ml) heavy cream (or half and half)
- ⅓ cup (80ml) vegetable broth
- 1 small shallot, finely diced
- 2–3 garlic cloves, minced
- 1 tsp (2g) dried oregano
- ¼ tsp (0.5g) crushed red pepper flakes
- ½ tsp (3g) sea salt
- ½ tsp (1g) ground black pepper
- Pinch of nutmeg
- 1 large egg, beaten
Equipment
- Large pot
- Large mixing bowl
- Small skillet
- 9×13-inch baking dish
- Whisk
- Aluminum foil
- Spatula
Ingredient Tips
- Pure pumpkin purée adds earthy sweetness.
- Fresh spinach boosts color; drain frozen spinach well if used.
- Mozzarella creates a gooey, cheesy top.
- A pinch of nutmeg enhances fall flavors.
- Heavy cream adds richness; milk keeps it lighter.
Directions for Pumpkin Ricotta Pasta Bake
Let’s make this savory fall pasta—warm, creamy, and delicious!
Cook Pasta
- I bring a large pot of salted water to a boil and cook 8 oz pasta until al dente, following package instructions, then drain and set aside.
Prepare Sauce
- In a large bowl, I whisk 1 cup pumpkin purée, 1 cup ricotta, 1 beaten egg, ½ cup heavy cream, ⅓ cup vegetable broth, ½ cup parmesan, 1 tsp oregano, ½ tsp salt, ½ tsp black pepper, ¼ tsp red pepper flakes, and a pinch of nutmeg until smooth.
Sauté Aromatics
- In a small skillet, I heat 1 tsp olive oil over medium heat and sauté 1 diced shallot and 2–3 minced garlic cloves until fragrant and golden, about 2–3 minutes, then add to the sauce.
Combine and Layer
- I stir the cooked pasta and 2 cups spinach into the sauce, mixing gently.
- I pour half into a greased 9×13-inch baking dish, sprinkle with ¾ cup mozzarella, add the remaining pasta, and top with ¾ cup mozzarella.
Bake and Serve
- I cover with foil and bake at 375°F (190°C) for 20 minutes.
- I remove the foil and bake 10–15 minutes more until bubbly and golden.
- I let it rest for 5 minutes before serving.
Nutrition
- Prep Time: 15 minutes
- Cook Time: 30–35 minutes
- Total Time: ~45–50 minutes
- Servings: 4–6
- Calories: ~400 kcal per serving (1/6 dish)
- Macros per Serving: 35g carbs, 18g protein, 20g fat, 2g fiber
Variations
Try these twists on this recipe:
- Veggie Boost: Add sautéed mushrooms or roasted butternut squash, inspired by LaylaCooks’ Creamy Mushroom Asparagus Chicken Penne.
- Protein Add-In: Mix in shredded chicken or lentils.
- Cheese Swap: Try fontina or provolone for a new flavor.
- Spicy Kick: Increase red pepper flakes to ½ tsp.
- Gluten-Free: Use gluten-free pasta.
Serving Ideas:
- Pair with LaylaCooks’ Cucumber Blueberry Feta Salad for a fresh contrast.
- Enjoy with LaylaCooks’ Cucumber Mint Agua Fresca for a refreshing sip.
- Serve with LaylaCooks’ The Best Peach Sorbet for a sweet finish.
Storage
I store cooled leftovers in an airtight container in the fridge for up to 4 days. To reheat, I microwave portions for 60–90 seconds or bake at 300°F for 15 minutes, adding a splash of milk. For freezing, I assemble unbaked, wrap tightly, and freeze for up to 2 months; thaw overnight before baking.
Serving Tips
- Presentation: Serve in shallow bowls with a sprinkle of parmesan.
- Garnish: Add fresh parsley or oregano for color.
- Pairing: Try with LaylaCooks’ Pickle Juice Ranch Cucumber Salad or crusty bread.
- Portion Size: 1–1.5 cups per person.
- Occasions: Great for fall dinners, holiday buffets, or meal prep.
FAQs
Can I omit the egg?
Yes, skip it or use a flax egg for binding.
Is canned pumpkin okay?
Yes, ensure it’s 100% pure pumpkin, not pie filling.
Can I add meat?
Sure, stir in cooked sausage or shredded chicken before baking.
How do I make it dairy-free?
Use plant-based ricotta, cheese, and milk alternatives.
Can I double the recipe?
Yes, use two 9×13-inch dishes for larger gatherings.
More Side Dish Recipes
- Honey Roasted Butternut Squash
- Roasted Carrots Recipe
- Crispy Smashed Potato Salad
- Broccoli Risotto Recipe
Conclusion
Pumpkin Ricotta Pasta Bake is a cozy, flavorful dish that’s easy to prepare and perfect for fall. This savory fall pasta combines creamy pumpkin-ricotta sauce with cheesy goodness for a comforting meal. Try this versatile recipe and savor a heartwarming, seasonal favorite!
Pumpkin Ricotta Pasta Bake
Ingredients
- 8 oz 225g rigatoni or short pasta (penne, ziti)
- 2 cups 60g fresh baby spinach
- 1 cup 240g pumpkin purée (not pie filling)
- 1 cup 250g ricotta cheese
- 1½ cups 150g shredded mozzarella cheese
- ½ cup 50g grated parmesan cheese
- ½ cup 120ml heavy cream (or half and half)
- ⅓ cup 80ml vegetable broth
- 1 small shallot finely diced
- 2 –3 garlic cloves minced
- 1 tsp 2g dried oregano
- ¼ tsp 0.5g crushed red pepper flakes
- ½ tsp 3g sea salt
- ½ tsp 1g ground black pepper
- Pinch of nutmeg
- 1 large egg beaten
Instructions
Cook Pasta
- I bring a large pot of salted water to a boil and cook 8 oz pasta until al dente, following package instructions, then drain and set aside.
Prepare Sauce
- In a large bowl, I whisk 1 cup pumpkin purée, 1 cup ricotta, 1 beaten egg, ½ cup heavy cream, ⅓ cup vegetable broth, ½ cup parmesan, 1 tsp oregano, ½ tsp salt, ½ tsp black pepper, ¼ tsp red pepper flakes, and a pinch of nutmeg until smooth.
Sauté Aromatics
- In a small skillet, I heat 1 tsp olive oil over medium heat and sauté 1 diced shallot and 2–3 minced garlic cloves until fragrant and golden, about 2–3 minutes, then add to the sauce.
Combine and Layer
- I stir the cooked pasta and 2 cups spinach into the sauce, mixing gently. I pour half into a greased 9×13-inch baking dish, sprinkle with ¾ cup mozzarella, add the remaining pasta, and top with ¾ cup mozzarella.
Bake and Serve
- I cover with foil and bake at 375°F (190°C) for 20 minutes. I remove the foil and bake 10–15 minutes more until bubbly and golden. I let it rest for 5 minutes before serving.
Notes
- Use al dente pasta to avoid overcooking in the oven.
- For lighter sauce: use milk or half and half instead of cream.
- Nutmeg adds warmth—don’t skip it!
- Substitute ricotta: cottage cheese works in a pinch.
- Make-ahead: Assemble up to 24 hours in advance and bake when ready.
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