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Cheesy Pumpkin Ricotta Pasta Bake Recipe

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4.1 from 4 reviews

This Cheesy Pumpkin Ricotta Pasta Bake is a comforting and creamy dish that combines tender rigatoni, fresh spinach, and a luscious pumpkin-ricotta sauce with a blend of mozzarella and parmesan cheeses. Perfect for fall or any time you crave a rich, flavorful pasta bake, this recipe balances the sweetness of pumpkin with savory spices and melted cheese for an indulgent yet wholesome meal.

Ingredients

Pasta and Vegetables

  • 8 oz. rigatoni or short pasta
  • 2 cups fresh baby spinach

Cheese and Dairy

  • 1 cup ricotta cheese
  • 1 ½ cups shredded mozzarella cheese
  • ½ cup parmesan cheese
  • ½ cup heavy cream (or half and half, or milk)
  • 1 egg, beaten

Other Ingredients

  • 1 cup pumpkin purée
  • ⅓ cup vegetable broth
  • 1 shallot, diced very small or minced
  • 2 – 3 garlic cloves, minced
  • 1 tsp oregano
  • 1 ½ tsp Italian seasoning
  • ¼ tsp crushed red pepper
  • ½ tsp black pepper
  • ½ tsp sea salt
  • Pinch of nutmeg

Instructions

  1. Preheat Oven: Start by preheating your oven to 375°F (190°C) to get it ready for baking the pasta later.
  2. Cook Pasta: Boil the rigatoni or chosen short pasta according to the package directions until al dente. Once cooked, drain the pasta.
  3. Prepare Pumpkin Ricotta Sauce: In a medium bowl, combine ricotta cheese, beaten egg, 1 cup of shredded mozzarella, parmesan cheese, vegetable broth, heavy cream, and pumpkin purée. Stir them together until you achieve a smooth and creamy consistency. If the sauce feels too thick, thin it slightly with additional cream or broth.
  4. Add Aromatics and Seasoning: Mix in the finely diced shallot, minced garlic, oregano, Italian seasoning, crushed red pepper, black pepper, sea salt, and a pinch of nutmeg to the pumpkin ricotta mixture. Stir well to evenly distribute the flavors.
  5. Wilt Spinach: Toss the drained pasta with the fresh baby spinach while the pasta is still warm so the spinach wilts gently in the residual heat.
  6. Combine Pasta and Sauce: Add the spinach-coated pasta into the pumpkin ricotta sauce and mix thoroughly to coat all the pasta pieces evenly.
  7. Bake the Pasta: Transfer the pasta mixture into a small or medium greased casserole dish (approximately 9×9 inches). Bake in the preheated oven for about 15 minutes or until you see slight bubbling around the edges.
  8. Add Remaining Cheese and Finish Baking: Sprinkle the remaining ½ cup of shredded mozzarella evenly over the top of the baked pasta. Return to the oven and bake for an additional 5 to 10 minutes until the cheese is fully melted and slightly golden.
  9. Cool and Serve: Let the pasta bake cool for several minutes before serving to allow it to set and make serving easier. Store any leftovers in an airtight container in the refrigerator for up to 5 days.

Notes

  • You can substitute heavy cream with half and half or whole milk, though the sauce will be slightly less rich.
  • Adjust the crushed red pepper amount based on your preferred spice level.
  • For a gluten-free version, use gluten-free pasta.
  • Make sure not to overcook the pasta during boiling, as it will continue cooking in the oven.
  • Leftovers can be reheated in the oven or microwave until warmed through.

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