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Cheesy Pumpkin Ricotta Pasta Bake

Cheesy Pumpkin Ricotta Pasta Bake for Ultimate Comfort Food

This Cheesy Pumpkin Ricotta Pasta Bake is a comforting dish that combines rich pumpkin and creamy ricotta for a perfect fall meal.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 5 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta Base
  • 12 ounces Rigatoni or Short Pasta Substitute with penne or fusilli if preferred.
  • 4 ounces Fresh Baby Spinach Swap with kale or Swiss chard for variety.
For the Creamy Mixture
  • 1 large Egg (beaten) Replace with a flaxseed egg for a vegan option.
  • 1 cup Pumpkin Purée Canned pumpkin ensures ease and consistency.
  • 15 ounces Ricotta Cheese Opt for cottage cheese for a lighter alternative.
  • 1 cup Shredded Mozzarella Use provolone or a dairy-free cheese for a twist.
  • 0.5 cup Parmesan Cheese Try nutritional yeast for a vegan substitute.
  • 0.5 cup Heavy Cream Substitute with half-and-half or dairy-free cream if desired.
  • 0.5 cup Vegetable Broth Chicken broth can be a suitable substitute.
For Aromatics and Seasoning
  • 1 medium Shallot (diced) Choose onion or green onions if you don’t have shallots.
  • 2 cloves Garlic Cloves (minced) Garlic powder works in a pinch.
  • 1 teaspoon Oregano Use Italian seasoning for extra flavor complexity.
  • 1 teaspoon Italian Seasoning Replace with basil and thyme if needed.
  • 0.5 teaspoon Crushed Red Pepper Feel free to omit for a milder dish.
  • to taste Black Pepper Essential seasonings, adjust to taste.
  • to taste Sea Salt Essential seasonings, adjust to taste.

Equipment

  • casserole dish
  • Large Pot
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 375°F (190°C).
  2. Cook the pasta in salted boiling water until al dente (8-10 minutes), then drain.
  3. In a medium mixing bowl, combine ricotta, beaten egg, mozzarella, parmesan, broth, cream, and pumpkin purée until smooth.
  4. Mix in shallot, garlic, oregano, Italian seasoning, red pepper, salt, and black pepper.
  5. Toss cooked pasta with spinach until the spinach wilts.
  6. Fold the pasta and spinach mixture into the creamy pumpkin mixture until well combined.
  7. Grease a casserole dish, then pour the mixture in and spread evenly.
  8. Bake for about 15 minutes or until bubbly around the edges.
  9. Add remaining mozzarella on top and bake for an additional 5-10 minutes until melted and golden.
  10. Allow to cool for a few minutes before serving.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 40gProtein: 20gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 60mgSodium: 600mgPotassium: 450mgFiber: 4gSugar: 5gVitamin A: 1800IUVitamin C: 15mgCalcium: 300mgIron: 2mg

Notes

Store leftovers in an airtight container in the fridge for up to 5 days. You can also freeze for up to 3 months.

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