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–+ servings
Cheesy Pumpkin Ricotta Pasta Bake

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.
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Prep Time 10 minutes
Cook Time 30 minutes
Cool Time 5 minutes
Total Time 45 minutes
Servings: 6 portions
Course: Dinner
Cuisine: Italian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 oz Rigatoni or Short Pasta gluten-free pasta works beautifully if needed
  • 4 cups Fresh Baby Spinach can swap with kale or Swiss chard
For the Cheese Mixture
  • 15 oz Ricotta Cheese or cottage cheese for a lighter option
  • 1 large Egg or flax egg for a vegan choice
  • 1 cup Pumpkin Purée canned or homemade
  • 1 cup Shredded Mozzarella consider dairy-free cheese for vegan option
  • 1/2 cup Parmesan Cheese or nutritional yeast for dairy-free alternative
  • 1/2 cup Heavy Cream can use half-and-half or milk
For Flavoring
  • 1 cup Vegetable Broth or chicken broth/water in a pinch
  • 1 medium Shallot or onion
  • 2 cloves Garlic or garlic powder
  • 1 tsp Dried Oregano can use Italian seasoning or fresh herbs
  • 1/4 tsp Crushed Red Pepper optional based on spice preference
  • 1/2 tsp Black Pepper to taste
  • 1/2 tsp Sea Salt to taste
  • 1/4 tsp Nutmeg pinch, can be omitted

Equipment

  • Casserole Dish
  • Large pot
  • mixing bowl
  • colander

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 375°F (190°C). Prepare a large pot of boiling water for the pasta.
  2. Cook the rigatoni or short pasta according to package directions until al dente, about 8-10 minutes. Drain and set aside.
  3. In a mixing bowl, combine ricotta cheese, egg, shredded mozzarella, parmesan, vegetable broth, heavy cream, and pumpkin purée. Mix until smooth.
  4. Finely mince the shallot and garlic, then mix into the cheese mixture along with oregano, black pepper, sea salt, and nutmeg. Blend thoroughly.
  5. Gentlefold the drained pasta and baby spinach into the cheese mixture until well combined.
  6. Grease a casserole dish with oil or butter. Pour the pasta and cheese mixture into the dish, spreading it evenly.
  7. Bake in the preheated oven for 15 minutes until edges begin to bubble.
  8. Remove from oven, sprinkle remaining mozzarella on top, and bake for an additional 5-10 minutes until golden brown.
  9. 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

Notes

For 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.

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