Cheesy Pumpkin Ricotta Pasta Bake Recipe
This Cheesy Pumpkin Ricotta Pasta Bake is a comforting and flavorful dish combining tender rigatoni pasta with a creamy pumpkin and ricotta cheese sauce. Enhanced with fresh spinach, a medley of Italian herbs, and a luscious cheese topping of mozzarella and parmesan, this baked pasta recipe offers a cozy meal perfect for fall or any time you crave a rich, cheesy casserole with a subtle pumpkin twist.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Ingredients
Pasta and Vegetables
- 8 oz. rigatoni or short pasta
- 2 cups fresh baby spinach
- 1 shallot, diced very small or minced
- 2-3 garlic cloves, minced
Cheese and Dairy
- 1 cup ricotta cheese
- 1 ½ cups shredded mozzarella cheese (divided)
- ½ cup parmesan cheese
- ½ cup heavy cream (half and half or milk can be substituted)
- 1 egg, beaten
Other Ingredients and Seasonings
- 1 cup pumpkin purée
- ⅓ cup vegetable broth
- 1 teaspoon oregano
- 1 ½ teaspoons Italian seasoning
- ¼ teaspoon crushed red pepper flakes
- ½ teaspoon black pepper
- ½ teaspoon sea salt
- Pinch of nutmeg
Instructions
- Preheat Oven: Set your oven to 375°F (190°C) to prepare it for baking the pasta later.
- Cook Pasta: Boil the rigatoni or chosen short pasta in salted water according to the package instructions until al dente. Drain well once cooked.
- Prepare Pumpkin Ricotta 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 thoroughly until the mixture is smooth and creamy. Adjust the consistency by adding more cream or broth if it’s too thick.
- Add Aromatics and Seasonings: Mix in the minced shallot, garlic, oregano, Italian seasoning, crushed red pepper flakes, black pepper, sea salt, and a pinch of nutmeg to the pumpkin ricotta mixture, blending all flavors well.
- Toss Pasta with Spinach: After draining the pasta, immediately toss it with the fresh baby spinach while still warm to wilt the leaves gently.
- Combine Pasta and Sauce: Add the pasta and spinach mixture into the pumpkin ricotta bowl and toss thoroughly to coat every piece of pasta.
- Bake Pasta: Transfer the coated pasta into a greased small to medium casserole dish or a 9×9-inch baking pan. Bake in the preheated oven for about 15 minutes or until the mixture begins to bubble slightly.
- Add Cheese Topping: Sprinkle the remaining ½ cup mozzarella cheese evenly over the pasta bake. Return the dish to the oven and bake for an additional 5 to 10 minutes, or until the cheese is fully melted and lightly golden.
- Cool and Serve: Allow the pasta bake to cool for a few minutes before serving. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Notes
- Using fresh baby spinach adds color and mild flavor while wilting easily in the warm pasta.
- Substitute half and half or milk for heavy cream for a lighter version, though cream gives a richer texture.
- Adjust the spice level by adding or reducing crushed red pepper flakes according to preference.
- Ensure the pasta sauce mixture is creamy but not runny to avoid a watery bake.
- This dish stores well and can be reheated in the oven or microwave for quick leftovers.