Description
A comforting dish that celebrates autumn flavors with a delightful combination of pumpkin and ricotta, perfect for cozy evenings.
Ingredients
Scale
- 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