Description
This creamy Pumpkin Ricotta Pasta Bake combines pumpkin purée, ricotta, mozzarella, Parmesan, spinach, garlic, and Italian herbs in a cozy baked pasta dinner. It takes only 40 minutes from start to finish and can be assembled ahead for an easy fall family meal.
Ingredients
Scale
- 8 ounces rigatoni or other short pasta
- 2 cups fresh baby spinach
- 1 large egg, beaten
- 1 cup pumpkin purée
- 1 cup ricotta cheese
- 1 1/2 cups shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 1/2 cup heavy cream
- 1/3 cup vegetable broth
- 1 shallot, finely diced
- 2 to 3 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 1/2 teaspoons Italian seasoning
- 1/4 teaspoon crushed red pepper
- 1/2 teaspoon black pepper
- 1/2 teaspoon sea salt
- 1 pinch ground nutmeg
Instructions
- Preheat the oven to 375°F and lightly grease a 9×9-inch baking dish.
- Cook the rigatoni according to the package directions until just al dente.
- While the pasta cooks, whisk together the pumpkin purée, ricotta, beaten egg, 1 cup mozzarella, Parmesan, heavy cream, and vegetable broth until smooth and creamy.
- Stir the shallot, garlic, oregano, Italian seasoning, crushed red pepper, black pepper, sea salt, and nutmeg into the pumpkin ricotta mixture.
- Drain the pasta, then immediately toss it with the baby spinach so the heat gently wilts the leaves.
- Fold the pasta and spinach into the pumpkin ricotta mixture until every piece is evenly coated.
- Transfer the mixture to the prepared baking dish and spread it into an even layer.
- Bake for 15 minutes, or until the sauce begins bubbling around the edges.
- Sprinkle the remaining 1/2 cup mozzarella over the top.
- Bake for another 5 to 10 minutes, or until the cheese melts and turns lightly golden.
- Let the pasta bake rest for several minutes before serving.
Notes
- Use pure pumpkin purée, not sweetened pumpkin pie filling.
- If the sauce feels too thick before baking, stir in a small splash of cream or vegetable broth.
- For a deeper golden topping, broil the pasta for 2 to 3 minutes after baking while watching it closely.
- The casserole can be assembled up to 24 hours ahead, covered, and refrigerated before baking.
- Add cooked Italian sausage, shredded chicken, fresh sage, or thyme for a variation.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Reheat individual portions in the microwave or warm the covered casserole in a 350°F oven until heated through.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 447
- Sugar: 3
- Sodium: 670
- Fat: 24
- Saturated Fat: 14
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 36
- Fiber: 3
- Protein: 22
- Cholesterol: 83