Description
This Cheesy Pumpkin Ricotta Pasta Bake is a warm and comforting fall dish featuring tender rigatoni pasta baked in a creamy pumpkin and ricotta cheese sauce with spinach and a blend of Italian herbs and cheeses. It’s quick to prepare, easy to make ahead, and perfect for a cozy family dinner.
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 (divided)
- ½ cup parmesan cheese
- ½ cup heavy cream (or half and half or milk)
- 1 egg, beaten
flavorings and liquids
- 1 cup pumpkin purée
- ⅓ cup vegetable broth
- 1 shallot, diced very small or minced
- 2–3 garlic cloves, minced
- 1 teaspoon oregano
- 1 ½ teaspoons Italian seasoning
- ¼ teaspoon crushed red pepper
- ½ teaspoon black pepper
- ½ teaspoon sea salt
- Pinch of nutmeg
Instructions
- Preheat Oven: Preheat your oven to 375°F to ensure it’s ready for baking the pasta dish later.
- Cook Pasta: Boil the rigatoni according to the package instructions until al dente, then drain and set aside.
- Prepare Sauce: In a medium bowl, combine ricotta cheese, beaten egg, 1 cup shredded mozzarella, parmesan, vegetable broth, heavy cream, and pumpkin purée. Stir until the mixture is smooth and creamy; add more cream or broth if the sauce is too thick.
- Add Flavorings: 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 sauce.
- Toss Pasta and Spinach: Add the drained pasta to a bowl with fresh baby spinach and toss to slightly wilt the spinach.
- Combine Pasta and Sauce: Add the pasta and spinach mixture to the pumpkin ricotta sauce. Stir until all pasta is well coated with the creamy sauce.
- Assemble and Bake: Pour the coated pasta into a greased casserole dish or a 9×9-inch greased baking pan. Bake in the preheated oven for about 15 minutes or until it starts to bubble around the edges.
- Add Topping and Continue Baking: Sprinkle the remaining mozzarella cheese over the top of the baked pasta. Return to the oven and bake for an additional 5-10 minutes, or until the cheese is fully melted and slightly browned.
- Cool and Serve: Allow the pasta bake to cool for several minutes before serving. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Notes
- This dish can be fully prepared a day in advance and baked just before serving to enhance the flavors.
- For a crispy browned cheese topping, switch the oven to broil on high for a few minutes at the end of baking.
- Optional: Add Italian sausage or other meats to make the dish heartier, although it is delicious as-is.
