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Cheesy Pumpkin Ricotta Pasta Bake

Cozy Cheesy Pumpkin Ricotta Pasta Bake for Ultimate Comfort

This Cheesy Pumpkin Ricotta Pasta Bake is a warm, creamy dish perfect for autumn evenings, combining pumpkin, ricotta, and mozzarella for ultimate comfort.
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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 10 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 360
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 ounces Penne or Rigatoni These pasta shapes provide structure and hold the creamy sauce beautifully.
For the Sauce
  • 1 cup Pumpkin Purée Infuses the dish with natural sweetness and a vibrant autumn flavor.
  • 1 cup Ricotta Cheese Contributes a creamy texture without overwhelming the other flavors.
  • 1 cup Mozzarella Cheese, grated Adds gooeyness for that irresistible stretchy bite.
  • 1/2 cup Parmesan Cheese, grated Brings depth and a slightly sharp note.
  • 2 cups Spinach, leaves Introduces nutritional goodness and a touch of color as it wilts into the sauce.
  • 1 small Onion, finely chopped Provides a sweet, aromatic base for the dish.
  • 2 cloves Garlic, minced Delivers savory warmth.
  • 1/2 teaspoon Nutmeg Adds a warm, spiced aroma.
  • 1/2 teaspoon Salt Essential for elevating overall flavors.
  • 1/4 teaspoon Black Pepper Adds a hint of mild heat.
  • 1/4 cup Vegetable or Chicken Broth Helps achieve the perfect silky sauce consistency.
  • 2 tablespoons Olive Oil Used for sautéing the vegetables.
For the Finish
  • Fresh Basil Leaves For garnish (optional).

Equipment

  • Large Pot
  • Large Skillet
  • 9x13-inch baking dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and prepare a 9x13-inch baking dish by greasing it.
  2. Cook the pasta in a large pot of salted boiling water until al dente, then drain.
  3. In a large skillet, heat olive oil and sauté the chopped onion until translucent, about 5 minutes.
  4. Add minced garlic and cook for an additional minute until fragrant.
  5. Stir in pumpkin purée, ricotta, nutmeg, salt, and pepper to form a smooth sauce.
  6. Gradually stir in broth to achieve a creamy texture.
  7. Add spinach and cook until wilted, about 2 minutes.
  8. Add the cooked pasta and toss until coated with the sauce.
  9. Transfer the pasta mixture to the baking dish and smooth the surface.
  10. Sprinkle mozzarella and Parmesan cheese evenly on top.
  11. Bake for 20-25 minutes until the cheese is melted and golden.
  12. Let rest for 5-10 minutes before serving, garnished with basil if desired.

Nutrition

Serving: 1servingCalories: 360kcalCarbohydrates: 44gProtein: 19gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 600mgPotassium: 600mgFiber: 4gSugar: 3gVitamin A: 5000IUVitamin C: 15mgCalcium: 300mgIron: 2mg

Notes

For a crunchy finish, consider adding a sprinkle of toasted panko breadcrumbs on top before serving.

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