Jump to Recipe Print RecipeThe aroma of roasted pumpkin fills the air, instantly transporting me to cozy autumn evenings spent gathered around the dinner table. Today, I’m excited to share my Cheesy Pumpkin Ricotta Pasta Bake, a dish that embodies the warmth and comfort of fall. Not only is this recipe quick to whip up—ready in just 10 minutes before it bakes to perfection in 30—but it also serves as a hearty vegetarian delight that will satisfy the whole family. Imagine rich, creamy ricotta dancing with sweet pumpkin and fresh spinach, creating a symphony of flavors that will leave everyone asking for seconds. This Pasta Bake is not just a meal; it’s a warm hug on a plate. Curious how to make this delightful comfort food your new favorite fall recipe? Let’s dive in! Why is This Pasta Bake a Must-Try? Comforting and creamy, this Cheesy Pumpkin Ricotta Pasta Bake is the ultimate fall dish that delivers warmth and flavor in every bite. Quick to prepare, you only need 10 minutes of hands-on time before it’s ready to bake! Versatile ingredients allow for easy substitutions, making it accessible for everyone, whether you’re a fan of a vegetarian diet or simply looking to switch up your weeknight dinners. Crowd-pleasing and hearty, it’s perfect for cozy family gatherings, where seconds are guaranteed. Plus, the leftovers, if there are any, are just as delicious! For a complete meal, consider pairing it with a crisp salad or garlic bread, as suggested in our serving ideas. Cheesy Pumpkin Ricotta Pasta Bake Ingredients • To create this comforting dish, gather these essential ingredients! For the Pasta Rigatoni or Short Pasta – Base of the dish, providing reliable structure; gluten-free pasta works beautifully if needed. Fresh Baby Spinach – Adds a pop of color and nutrition; feel free to swap in kale or Swiss chard for a different twist. For the Cheese Mixture Ricotta Cheese – Richness and creaminess that ties all the flavors together; can be replaced with cottage cheese for a lighter option. Egg – Acts as a binder for the ingredients; substitute with a flax egg for a vegan choice. Pumpkin Purée – The star ingredient; opt for canned or homemade for a warm fall essence. Shredded Mozzarella – Melts beautifully and enhances the gooey texture; consider dairy-free cheese if you prefer a vegan option. Parmesan Cheese – Adds a salty, savory depth; nutritional yeast can make a great dairy-free alternative. Heavy Cream – Contributes to the creamy consistency; half-and-half or milk can lighten the dish if you’d like. For Flavoring Vegetable Broth – Enhances the flavor; in a pinch, chicken broth or even water will do. Shallot – Provides aromatic sweetness; can be swapped for onion or omitted entirely. Garlic – Elevates the dish with depth; garlic powder works in a situation where fresh isn’t on hand. Oregano – Adds earthiness; consider Italian seasoning or fresh herbs if you wish for more variety. Crushed Red Pepper – A touch of heat to excite the palate; completely optional based on your spice preference. Black Pepper & Sea Salt – Essential for flavor enhancement; adjust according to your taste. Nutmeg (Pinch) – Lends warmth and delightful depth; easily omitted if it’s not available. With these ingredients at hand, you’re set to create a Cheesy Pumpkin Ricotta Pasta Bake that’s bound to please everyone at your table! Step‑by‑Step Instructions for Cheesy Pumpkin Ricotta Pasta Bake Step 1: Preheat the Oven Begin by preheating your oven to 375°F (190°C). This temperature is key for achieving that perfect bubbly topping and creamy interior in your Cheesy Pumpkin Ricotta Pasta Bake. Meanwhile, grab a large pot and fill it with water to boil the pasta. Step 2: Cook the Pasta Once the water is boiling, add your rigatoni or chosen short pasta and cook according to package directions until al dente, typically around 8-10 minutes. After cooking, drain the pasta in a colander and set it aside. Ensure it’s well-drained as excess moisture can affect the bake. Step 3: Prepare the Cheese Mixture In a spacious mixing bowl, combine ricotta cheese, the beaten egg, 1 cup of shredded mozzarella, parmesan cheese, vegetable broth, heavy cream, and pumpkin purée. Stir until the mixture is smooth and creamy, adjusting the consistency with additional cream or broth if required. Step 4: Add Flavorings Next, finely mince the shallot and garlic, then mix them into the cheese mixture along with oregano, black pepper, sea salt, and a pinch of nutmeg. Blend thoroughly, ensuring all ingredients are well combined to create a flavor-packed base for your Cheesy Pumpkin Ricotta Pasta Bake. Step 5: Incorporate the Spinach and Pasta Incorporate your drained pasta into the bowl with the cheese mixture, gently folding in fresh baby spinach. The heat from the pasta will slightly wilt the spinach, enhancing its flavor. Make sure every piece of pasta is coated in that delightful pumpkin and ricotta mixture. Step 6: Transfer to Casserole Dish Grease a casserole dish with a little oil or butter to prevent sticking. Carefully pour the pasta and cheese mixture into the dish, spreading it evenly. This is where your Cheesy Pumpkin Ricotta Pasta Bake starts to take form, and you’ll love the vibrant colors! Step 7: Initial Bake Place the casserole dish in your preheated oven and bake for 15 minutes. You’ll start to see the edges bubble slightly – this is a good sign! The heat will meld together the flavors and provide a lovely creamy texture to the bake. Step 8: Add More Cheese After 15 minutes, remove the casserole from the oven and sprinkle the remaining mozzarella cheese abundantly over the top. Pop it back into the oven for another 5-10 minutes until the cheese is fully melted and golden brown, creating a tempting, gooey crust. Step 9: Cool Before Serving Once the top is beautifully golden and bubbling, remove the Cheesy Pumpkin Ricotta Pasta Bake from the oven and allow it to cool for a few minutes. This resting period will let the flavors settle, making it easier to serve your delicious fall dish. Store any leftovers in an airtight container in the fridge for up to 5 days. Make Ahead Options These Cheesy Pumpkin Ricotta Pasta Bake is perfect for meal prep enthusiasts! You can prepare the entire dish up to 24 hours in advance, making it a fantastic choice for busy weeknights. To do this, simply follow the instructions until the initial bake, then cover the assembled pasta bake and refrigerate. This allows the flavors to meld beautifully overnight while maintaining quality. When you’re ready to serve, preheat the oven and bake straight from the fridge, adding a few extra minutes if necessary for thorough heating. You’ll enjoy delicious, comforting results with minimal effort, giving you more time to unwind after a long day! How to Store and Freeze Cheesy Pumpkin Ricotta Pasta Bake Fridge: Store leftovers in an airtight container for up to 5 days. To maintain the creamy texture, cover it tightly to prevent moisture loss. Freezer: For longer storage, freeze the casserole before baking. Wrap it tightly in plastic wrap and foil for up to 3 months. Thaw in the fridge overnight before baking. Reheating: To reheat, warm the Cheesy Pumpkin Ricotta Pasta Bake in the oven at 350°F (175°C) for about 25-30 minutes until heated through. Avoid the microwave for the best texture. Make-Ahead: Prepare the dish a day in advance and refrigerate it uncooked. Bake it fresh when you’re ready for a comforting meal. What to Serve with Cheesy Pumpkin Ricotta Pasta Bake The perfect meal isn’t complete without the right sides that complement your main dish and elevate the entire dining experience. Crisp Garden Salad: Fresh greens and colorful veggies topped with a light vinaigrette provide a refreshing contrast to the creamy pasta bake. A bright salad balances the richness beautifully. Garlic Bread: Crunchy, buttery garlic bread is a classic for a reason! It offers a crunchy contrast that’s perfect for scooping up the cheesy goodness from your plate. Roasted Brussels Sprouts: Crispy, caramelized Brussels sprouts add a nutty flavor that pairs well with the sweet pumpkin notes of the pasta bake. Their earthy taste brings extra depth to your fall feast. Sautéed Green Beans: Crisp-tender green beans sautéed with a sprinkle of garlic make a delightful, crunchy side. Their freshness complements the creamy textures and flavors of the dish. Butternut Squash Soup: A warm bowl of butternut squash soup accentuates the fall flavors. Its smooth, velvety consistency harmonizes wonderfully with the hearty pasta bake while keeping the cozy theme intact. Apple Crisp: For dessert, a warm apple crisp topped with vanilla ice cream brings the meal full circle, offering a sweet, comforting conclusion that celebrates the essence of autumn. Chardonnay: A chilled Chardonnay pairs beautifully with the rich flavors of the pasta bake, enhancing the creamy ricotta while cutting through its richness with its crisp, fruity notes. Expert Tips for Cheesy Pumpkin Ricotta Pasta Bake Prep Ahead: Prepare the Cheesy Pumpkin Ricotta Pasta Bake a day in advance and refrigerate overnight. This allows the flavors to develop beautifully for an even tastier dish! Crunchy Topping: For a delightful crispy finish, switch to broil in the last few minutes of baking. Just keep a close eye to prevent burning! Avoid Watery Bake: Make sure to drain the pasta well to prevent excess moisture. This keeps your bake from becoming too soggy. Customize Veggies: Feel free to add extra sautéed veggies like mushrooms or bell peppers for added nutrition and flavor. Just stir them into the cheese mixture! Creative Substitutions: Don’t hesitate to experiment with ingredients. Use a different pasta shape or opt for dairy-free cheese for a lovely variation of the Cheesy Pumpkin Ricotta Pasta Bake! Cheesy Pumpkin Ricotta Pasta Bake Variations Feel free to get creative with this recipe; your taste buds will thank you! Pasta Shape Swap: Change rigatoni for penne or fusilli for a delightful twist. Each shape brings a unique texture that may surprise your palate! More Greens: Add sautéed mushrooms or diced bell peppers for a burst of additional flavor and nutrition. These veggies can offer a lovely earthiness that complements the pumpkin beautifully. Low-Carb Option: Use spaghetti squash instead of pasta for a lighter, low-carb variation that retains all the heartiness of the dish. The squash adds a hint of sweetness and a different texture. Creamy Spin: Substitute half of the ricotta with goat cheese for extra creaminess and a tangy flavor that gives the dish a gourmet edge, elevating your family dinner experience. Herb Infusion: Experiment with fresh herbs like thyme or basil instead of oregano to bring a bright twist to your sauce. Fresh herbs can awaken flavors, providing that fresh garden taste! Cheese Lovers Delight: Mix in a variety of cheeses, such as fontina or gouda for a decadent, cheesy experience and enhanced creaminess. They melt beautifully and add deeper flavors. Spicy Kick: Add a pinch more crushed red pepper or a dash of cayenne for a warmth that contrasts perfectly with the sweet pumpkin flavors. You’ll enjoy that delightful heat with every bite. These variations unleash a canvas of flavors, making your Cheesy Pumpkin Ricotta Pasta Bake even more delightful. Consider checking out more vegetarian meal ideas for additional inspiration to keep your weeknight dinners exciting! Cheesy Pumpkin Ricotta Pasta Bake Recipe FAQs What type of pumpkin should I use for the dish? Absolutely! You can use canned pumpkin purée for convenience, which is perfectly flavored and ready to go. If you’d prefer, homemade purée is also a fantastic option. Just roast a sugar pumpkin until it’s tender, scoop out the flesh, then blend until smooth. This way, you can control the flavor and consistency! How can I store leftovers to keep them fresh? Very simply! Store any leftovers of your Cheesy Pumpkin Ricotta Pasta Bake in an airtight container in the fridge for up to 5 days. Make sure to cover it tightly to maintain its creamy texture and prevent moisture loss. When ready to enjoy again, just reheat! Can I freeze the Pumpkin Ricotta Pasta Bake? Yes, you can! To freeze, prepare the pasta bake but don’t bake it yet. Wrap it tightly in plastic wrap and then in foil to protect against freezer burn. It can be stored this way for up to 3 months. When you’re ready to eat, thaw it overnight in the fridge, then bake as directed. What if my pasta bake is too watery? If your Cheesy Pumpkin Ricotta Pasta Bake turns out watery, don’t worry! Ensure you drain your pasta well before combining it with the cheese mixture. Excess moisture can make the bake soggy. Additionally, you might want to lessen the amount of heavy cream or vegetable broth to get your desired consistency. Is this recipe suitable for a vegetarian diet? Yes, indeed! This delightful dish is entirely vegetarian, filled with creamy ricotta, nutritious spinach, and hearty pumpkin. For those who are vegan or have dietary restrictions, simply swap out several ingredients—use a flax egg instead of a traditional egg, substitute with dairy-free cheeses, and you’ll still have a tasty bake that everyone will love! Cozy Up with Cheesy Pumpkin Ricotta Pasta Bake Bliss Savor the warmth of fall with this Cheesy Pumpkin Ricotta Pasta Bake, a quick and hearty vegetarian dish perfect for family gatherings. Print Recipe Pin Recipe Prep Time 10 minutes minsCook Time 30 minutes minsCool Time 5 minutes minsTotal Time 45 minutes mins Servings: 6 portionsCourse: DinnerCuisine: ItalianCalories: 400 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Pasta8 oz Rigatoni or Short Pasta gluten-free pasta works beautifully if needed4 cups Fresh Baby Spinach can swap with kale or Swiss chardFor the Cheese Mixture15 oz Ricotta Cheese or cottage cheese for a lighter option1 large Egg or flax egg for a vegan choice1 cup Pumpkin Purée canned or homemade1 cup Shredded Mozzarella consider dairy-free cheese for vegan option1/2 cup Parmesan Cheese or nutritional yeast for dairy-free alternative1/2 cup Heavy Cream can use half-and-half or milkFor Flavoring1 cup Vegetable Broth or chicken broth/water in a pinch1 medium Shallot or onion2 cloves Garlic or garlic powder1 tsp Dried Oregano can use Italian seasoning or fresh herbs1/4 tsp Crushed Red Pepper optional based on spice preference1/2 tsp Black Pepper to taste1/2 tsp Sea Salt to taste1/4 tsp Nutmeg pinch, can be omitted Equipment Casserole DishLarge potmixing bowlcolander Method Step-by-Step InstructionsPreheat the oven to 375°F (190°C). Prepare a large pot of boiling water for the pasta.Cook the rigatoni or short pasta according to package directions until al dente, about 8-10 minutes. Drain and set aside.In a mixing bowl, combine ricotta cheese, egg, shredded mozzarella, parmesan, vegetable broth, heavy cream, and pumpkin purée. Mix until smooth.Finely mince the shallot and garlic, then mix into the cheese mixture along with oregano, black pepper, sea salt, and nutmeg. Blend thoroughly.Gentlefold the drained pasta and baby spinach into the cheese mixture until well combined.Grease a casserole dish with oil or butter. Pour the pasta and cheese mixture into the dish, spreading it evenly.Bake in the preheated oven for 15 minutes until edges begin to bubble.Remove from oven, sprinkle remaining mozzarella on top, and bake for an additional 5-10 minutes until golden brown.Allow to cool for 5 minutes before serving. Store leftovers in an airtight container for up to 5 days. Nutrition Serving: 1portionCalories: 400kcalCarbohydrates: 45gProtein: 18gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 600mgPotassium: 450mgFiber: 4gSugar: 5gVitamin A: 3500IUVitamin C: 15mgCalcium: 300mgIron: 2mg NotesFor the best result, ensure the pasta is drained well to avoid a watery bake. Feel free to customize the recipe with your favorite vegetables or ingredients. Tried this recipe?Let us know how it was!
