Description
Indulge in the creamy goodness of Cheesy Pumpkin Ricotta Pasta Bake, a delightful dish that combines the warmth of autumn flavors with the comfort of cheesy pasta. This easy-to-make recipe features rigatoni enveloped in a rich blend of pumpkin and ricotta, topped with bubbling mozzarella and parmesan for an irresistible finish. Perfect for family dinners or festive gatherings, it’s a quick solution for busy weeknights that will impress both kids and adults alike. Enjoy this cozy meal with a side salad or garlic bread, making it a versatile addition to your dinner rotation.
Ingredients
Scale
- 8 oz. rigatoni or short pasta
- 1 c pumpkin purée
- 1 c ricotta cheese
- 1 ½ c shredded mozzarella cheese
- ½ c parmesan cheese
- 2 c fresh baby spinach
- 1 egg, beaten
- ½ c heavy cream
- 2 – 3 garlic cloves, minced
- Spices: oregano, Italian seasoning, crushed red pepper, black pepper, sea salt, nutmeg
Instructions
- Preheat your oven to 375°F.
- Cook the rigatoni according to package instructions until al dente; drain and set aside.
- In a mixing bowl, combine ricotta cheese, beaten egg, mozzarella, parmesan, vegetable broth, heavy cream, and pumpkin purée. Stir until smooth.
- Add minced garlic and spices; mix well.
- Toss cooked pasta with fresh spinach until slightly wilted.
- Combine pasta mixture with pumpkin ricotta mixture; stir to coat evenly.
- Transfer to a greased casserole dish and bake for about 15 minutes.
- Add remaining mozzarella on top and bake for an additional 5–10 minutes until bubbly.
- Let cool for a few minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 430
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 80mg