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Cheesy Pumpkin Ricotta Pasta Bake

Cheesy Pumpkin Ricotta Pasta Bake: Your Cozy Comfort Dish

Cheesy Pumpkin Ricotta Pasta Bake is a comforting vegetarian dish that combines creamy ricotta and pumpkin puree, perfect for cozy dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 ounces penne or rigatoni The ideal shape for holding creamy goodness.
For the Sauce
  • 1 cup pumpkin puree Adds a sweet, earthy flavor.
  • 1 cup ricotta cheese Creamy without being too rich.
  • 1 cup grated mozzarella cheese Melts beautifully for a gooey finish.
  • 1/2 cup grated Parmesan cheese Brings nutty depth and helps create a golden crust.
For the Veggies
  • 2 cups spinach leaves A nutrient boost that adds freshness.
  • 1 small onion, finely chopped Sweetens as it cooks.
  • 2 cloves garlic, minced Adds a savory warmth.
Seasoning & Flavor
  • 1/2 teaspoon nutmeg Elevates pumpkin’s sweetness.
  • 1/2 teaspoon salt Enhances all the flavors.
  • 1/4 teaspoon black pepper Offers a gentle heat.
For Consistency
  • 1/4 cup vegetable or chicken broth Adjust the sauce to the perfect consistency.
  • 2 tablespoons olive oil Ideal for sautéing.
For Garnish (Optional)
  • fresh basil leaves Adds a delightful aroma.

Equipment

  • large pot
  • skillet
  • baking dish

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. Cook pasta in salted boiling water until al dente, about 8-10 minutes. Drain and set aside.
  3. Heat olive oil in a skillet over medium heat and sauté the onion for about 5 minutes until translucent.
  4. Add minced garlic and cook for about 1 minute until fragrant.
  5. Mix in pumpkin puree and ricotta cheese, stirring until smooth.
  6. Add nutmeg, salt, and black pepper, mixing well.
  7. Slowly pour in broth until the sauce reaches desired consistency.
  8. Stir in spinach leaves and cook for 2 minutes until wilted.
  9. Combine the cooked pasta with the pumpkin-ricotta mixture, ensuring all pasta is coated.
  10. Transfer the mixture to a greased baking dish and smooth the top.
  11. Sprinkle mozzarella and Parmesan cheese evenly over the top.
  12. Bake for 20-25 minutes until golden and bubbly.
  13. Let it rest for 5-10 minutes before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 45gProtein: 18gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 600mgPotassium: 500mgFiber: 4gSugar: 5gVitamin A: 600IUVitamin C: 10mgCalcium: 300mgIron: 2mg

Notes

Taste the sauce before mixing with the pasta and adjust seasoning as needed.

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