Description

This Cheesy Pumpkin Ricotta Pasta Bake is a creamy and comforting dish, perfect for fall dinners. Packed with the rich flavors of pumpkin and cheese, it’s a delightful twist on traditional pasta bakes.

Ingredients

Scale

8 oz. rigatoni or short pasta
2 c fresh baby spinach
1 egg
beaten
1 c pumpkin purée
1 c ricotta cheese
1 ½ c shredded mozzarella
½ c parmesan cheese
½ c heavy cream
⅓ c vegetable broth
1 shallot
diced very small or minced
2 – 3 garlic cloves
minced
1 tsp oregano
1 ½ tsp Italian seasoning
1/4 tsp crushed red pepper
1/2 tsp black pepper
½ tsp sea salt
Pinch of nutmeg

Instructions

Preheat your oven to 375°F (190°C) and grease a baking dish.
Cook the rigatoni according to package instructions until al dente, then drain and set aside.
In a large bowl, combine the pumpkin purée, ricotta cheese, heavy cream, vegetable broth, and beaten egg. Mix until smooth.
Stir in the minced shallot, garlic, spinach, and all the seasonings: oregano, Italian seasoning, crushed red pepper, black pepper, sea salt, and nutmeg.
Toss the cooked pasta with the cheese mixture until well coated.
Transfer the pasta mixture to the prepared baking dish and sprinkle the shredded mozzarella and parmesan cheese on top.
Bake in the preheated oven for about 25-30 minutes, or until the cheese is bubbly and golden.
Let cool slightly before serving. Enjoy your Cheesy Pumpkin Ricotta Pasta Bake!

Notes

Feel free to add cooked chicken or sausage for a heartier meal. You can also substitute different types of cheese based on your preference.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: baking
Cuisine: Italian-Inspired

Nutrition

Serving Size: 1 serving
Calories: 485 kcal
Sugar: 5 g
Sodium: 620 mg
Fat: 24 g
Saturated Fat: 13 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 44 g
Fiber: 4 g
Protein: 22 g
Cholesterol: 85 mg

Keywords: Cheesy Pumpkin Ricotta Pasta Bake, pumpkin cheese pasta, pasta bake, fall recipes, comforting dinner