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Cheesy Pumpkin Ricotta Pasta Bake Recipe

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4.3 from 46 reviews

  • Author: Sophia
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Diet: Vegetarian

Description

This Cheesy Pumpkin Ricotta Pasta Bake is a comforting, creamy autumn-inspired dish combining tender rigatoni pasta with a luscious blend of pumpkin puree, ricotta, mozzarella, and Parmesan cheeses. Enhanced with aromatic shallots, garlic, and Italian seasonings, it is baked to bubbly perfection, offering a delicious balance of savory and slightly sweet flavors. Ideal for a cozy dinner and easily make-ahead, this pasta bake brings seasonal warmth and cheesy goodness to your table.

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 beaten egg
  • 1 ½ cups shredded mozzarella, divided
  • ½ cup Parmesan cheese
  • ½ cup heavy cream (half and half or milk can be used)

Liquids and Seasonings

  • 1 cup pumpkin purée
  • ⅓ cup vegetable broth
  • 1 tsp dried oregano
  • 1 ½ tsp Italian seasoning
  • ¼ tsp crushed red pepper flakes
  • ½ tsp black pepper
  • ½ tsp sea salt
  • Pinch of ground nutmeg

Instructions

  1. Preheat Oven: Set your oven to 375°F (190°C) to prepare for baking the pasta dish.
  2. Cook Pasta: Boil the rigatoni according to the package directions until al dente. Drain well once cooked.
  3. Prepare Cheese 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. Add extra cream or broth if the mixture feels too thick.
  4. Add Aromatics and Seasonings: Incorporate the finely diced shallot, minced garlic, oregano, Italian seasoning, crushed red pepper flakes, black pepper, sea salt, and a pinch of nutmeg into the cheese mixture. Stir well to blend all flavors.
  5. Toss Pasta with Spinach: Immediately after draining, mix the hot pasta with fresh baby spinach to wilt the greens slightly.
  6. Combine Pasta and Sauce: Add the pasta and wilted spinach to the pumpkin ricotta mixture. Stir thoroughly to ensure all pasta is evenly coated with the sauce.
  7. Transfer to Baking Dish: Grease a small to medium casserole dish or a 9×9-inch pan. Pour the pasta mixture into it, spreading evenly.
  8. Bake First Stage: Place the dish in the preheated oven and bake for about 15 minutes until the mixture starts to bubble around the edges.
  9. Add Remaining Cheese and Bake Again: Sprinkle the remaining ½ cup of mozzarella evenly on top and bake for an additional 5 to 10 minutes, or until the cheese is fully melted and slightly golden.
  10. Cool and Serve: Allow the pasta bake to cool for several minutes before serving to let it set for easier slicing and enhanced flavors.
  11. Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.

Notes

  • This dish can be assembled a day ahead and baked just before serving to deepen the flavors. Toss the pasta once before baking for best texture.
  • For a crispy browned cheese topping, switch your oven to broil on high during the last few minutes of baking, watching closely to avoid burning.
  • Optionally, add cooked Italian sausage or other meats for extra heartiness, though the dish is quite filling as is.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian-American

Find it online: https://sophiasrecipe.com/cheesy-pumpkin-ricotta-pasta-bake-recipe/