Cheesy Pumpkin Ricotta Pasta Bake Recipe
This Cheesy Pumpkin Ricotta Pasta Bake is a comforting and hearty dish featuring rigatoni pasta enveloped in a creamy blend of pumpkin, ricotta, mozzarella, and Parmesan cheeses, accented with Italian herbs and a touch of spice. With fresh baby spinach adding a vibrant touch, this baked pasta casserole is perfect for cozy dinners and can be prepared ahead for enhanced flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
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 (divided)
- ½ cup Parmesan cheese
- ½ cup heavy cream (or half and half or milk)
Other Ingredients
- 1 egg, beaten
- 1 cup pumpkin purée
- ⅓ cup vegetable broth
- 1 shallot, diced very small or minced
- 2–3 garlic cloves, minced
Spices and Seasonings
- 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
- Preheat the oven: Set your oven to 375°F to prepare it for baking the pasta dish evenly.
- Cook the pasta: Boil the rigatoni according to the package directions until al dente, then drain to prepare for mixing.
- Prepare the cheese and pumpkin mixture: In a medium bowl, combine ricotta, egg, 1 cup shredded mozzarella, Parmesan, vegetable broth, heavy cream, and pumpkin purée. Stir until smooth and creamy, adjusting thickness by adding extra cream or broth if necessary.
- Add aromatics and seasonings: Mix in the finely diced shallot, minced garlic, oregano, Italian seasoning, crushed red pepper, black pepper, salt, and a pinch of nutmeg until fully incorporated.
- Toss pasta with spinach: While pasta is still warm, combine it with the fresh baby spinach to gently wilt the leaves.
- Combine pasta and sauce: Fold the pasta and spinach into the pumpkin ricotta mixture, ensuring all pasta is well coated with the sauce.
- Assemble and bake: Pour the mixture into a greased casserole dish or a 9×9 pan. Bake for about 15 minutes until bubbling around the edges.
- Add remaining cheese and finish baking: Sprinkle the remaining mozzarella over the top and bake for an additional 5-10 minutes until the cheese is melted and slightly golden.
- Cool and serve: Allow the bake to cool for several minutes before serving. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Notes
- You can prepare the dish a day ahead and bake just before serving; this enhances the flavors. Toss the pasta well before baking.
- For extra browned and crispy cheese topping, switch the oven to broil on high for the last few minutes, watching carefully to avoid burning.
- Optional: Add Italian sausage or another meat to the pasta for a heartier version, though the dish is already quite filling on its own.
