Pumpkin Ricotta Pasta Bake
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.
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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