If you’re looking for a comforting dish that celebrates autumn flavors, the Cheesy Pumpkin Ricotta Pasta Bake is your answer. This creamy, cheesy pasta is not only delicious but also easy to make, making it the perfect recipe for any occasion. With a delightful combination of pumpkin and ricotta, it offers warmth and satisfaction in every bite. Get ready to impress your family and friends with this comforting meal that’s perfect for cozy evenings!
Why You’ll Love This Recipe
- Quick & Easy: Simple steps mean you can whip it up in no time.
- Simple Ingredients: Common pantry staples like pumpkin and pasta make it accessible.
- Crowd-Pleaser: Everyone loves cheesy pasta, and this version stands out with its unique flavors.
- Perfect for Fall: Celebrate the season with pumpkin’s rich, warm flavor.
- Unbelievably Delicious: The blend of cheeses creates a creamy texture that makes this dish irresistible.
Ingredients Needed
- For the Pasta:12 ounces pasta (penne or rigatoni)
- For the Sauce:1 cup pumpkin puree
- 1 cup ricotta cheese
- 1 cup grated mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cups spinach leaves
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup vegetable or chicken broth
- 2 tablespoons olive oil
- For Garnish:Fresh basil leaves (optional)
How to Make Cheesy Pumpkin Ricotta Pasta Bake
- Preheat the Oven: Start by preheating your oven to 375°F (190°C) to ensure it’s ready for baking.
- Cook the Pasta: Boil the pasta according to the package instructions. Once cooked, drain it and set it aside.
- Sauté the Onion and Garlic: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, until it becomes translucent. Then add the minced garlic and cook for one more minute.
- Prepare the Sauce: Stir in the pumpkin puree, ricotta cheese, nutmeg, salt, and black pepper. Mix well until the sauce is smooth and creamy.
- Adjust the Consistency: Gradually add the broth to the sauce to achieve your desired consistency.
- Add Spinach: Toss the spinach leaves into the pumpkin mixture and cook until they wilt, which takes just a few minutes.
- Combine with Pasta: In a large mixing bowl, combine the cooked pasta with the pumpkin-ricotta sauce, making sure all the pasta is well-coated.
- Transfer to Baking Dish: Pour the pasta mixture into a greased baking dish, spreading it evenly.
- Add Cheese Topping: Sprinkle the grated mozzarella cheese and Parmesan cheese over the top in an even layer.
- Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly.
- Serve: Let it cool slightly before serving warm, and garnish with fresh basil leaves if desired.
Serving and Storage Tips
To serve this Cheesy Pumpkin Ricotta Pasta Bake, dish it out while it’s hot and bubbly, using a large spoon to get the cheesy layers. A sprinkle of fresh basil adds a lovely touch. For storage, keep leftovers in an airtight container in the fridge for up to three days. Reheat gently in the oven or microwave until warmed through.
Helpful Notes
- Leftovers: This pasta bake tastes great the next day and can be a delicious lunch option!
- Customizations: Feel free to mix in other vegetables like zucchini or mushrooms, or add some protein such as cooked chicken or sausage for a heartier meal.
Conclusion
This Cheesy Pumpkin Ricotta Pasta Bake is a fantastic dish that’s both comforting and filling. With its creamy texture and rich flavors, it’s sure to become a family favorite. If you give this recipe a try, please leave a comment and a star rating! We’d love to hear how it turned out for you. And don’t forget to share your experience on social media. What unique ingredients did you use? Let us know below!
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can! Just cook and puree the fresh pumpkin before adding it to the sauce.
How do I make this gluten-free?
You can substitute regular pasta with gluten-free pasta options available in stores.
Is this recipe freezer-friendly?
Absolutely! You can freeze the baked pasta casserole for up to three months. Just make sure to cool it completely before wrapping it tightly for storage.
Can I add other spices?
Definitely! Feel free to experiment with spices like cinnamon or sage for an extra depth of flavor.
How thick should the sauce be?
The sauce should be thick enough to coat the back of a spoon but not so thick that it doesn’t blend well with the pasta. Adjust with broth as needed.
Print
Cheesy Pumpkin Ricotta Pasta Bake
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A comforting dish that celebrates autumn flavors with a delightful combination of pumpkin and ricotta, perfect for cozy evenings.
Ingredients
- 12 ounces pasta (penne or rigatoni)
- 1 cup pumpkin puree
- 1 cup ricotta cheese
- 1 cup grated mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cups spinach leaves
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup vegetable or chicken broth
- 2 tablespoons olive oil
- Fresh basil leaves (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Boil the pasta according to the package instructions, then drain and set aside.
- In a large skillet, heat the olive oil over medium heat and sauté the chopped onion for about 5 minutes until translucent. Add the minced garlic and cook for one more minute.
- Stir in the pumpkin puree, ricotta cheese, nutmeg, salt, and black pepper until smooth and creamy.
- Gradually add the broth to the sauce to achieve desired consistency.
- Toss in the spinach leaves and cook until wilted.
- Combine the cooked pasta with the pumpkin-ricotta sauce in a large mixing bowl.
- Pour the mixture into a greased baking dish and spread evenly.
- Sprinkle grated mozzarella and Parmesan on top.
- Bake for 20-25 minutes until cheese is melted and bubbly.
- Let cool slightly before serving warm, garnished with fresh basil if desired.
Notes
This pasta bake tastes even better the next day and can be customized with other vegetables or proteins. Store leftovers in an airtight container in the fridge for up to three days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 40mg