Description
This Cheesy Pumpkin Ricotta Pasta Bake is a comforting and flavorful dish that combines tender rigatoni pasta with a creamy pumpkin and ricotta cheese sauce, seasoned with Italian herbs and topped with melted mozzarella and parmesan cheeses. Perfectly baked to bubbling perfection, this hearty casserole offers a delicious way to enjoy seasonal pumpkin with a cheesy twist.
Ingredients
Pasta and Vegetables
- 8 oz. rigatoni or short pasta
- 2 cups fresh baby spinach
Cheese and Dairy
- 1 egg, beaten
- 1 cup whole milk ricotta cheese
- 1 ½ to 2 cups shredded mozzarella cheese, divided
- ½ cup parmesan cheese
- ½ to ¾ cup heavy cream (or half and half or milk)
Liquids and Broth
- 1 cup pumpkin purée
- ½ cup vegetable broth
Seasonings
- ½ to 1 teaspoon garlic powder
- 1 teaspoon oregano
- 2 teaspoons Italian seasoning
- ½ teaspoon onion powder
- ¼ teaspoon crushed red pepper (optional)
- ½ teaspoon black pepper
- ½ to 1 teaspoon sea salt
- Pinch of nutmeg
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) so it’s hot and ready when your pasta mixture is prepared.
- Cook the pasta: Boil the rigatoni according to the package instructions until al dente or just before fully cooked to ensure it doesn’t become mushy during baking.
- Prepare the sauce: In a large bowl, beat the egg, then whisk in the pumpkin purée, ricotta cheese, heavy cream, vegetable broth, and all seasonings including garlic powder, oregano, Italian seasoning, onion powder, crushed red pepper, black pepper, salt, and nutmeg until smooth. Stir in 1 cup of shredded mozzarella and the parmesan cheese. Add extra cream or broth to thin if needed.
- Wilt the spinach: Drain the cooked pasta and immediately toss with fresh baby spinach. The heat from the pasta will gently wilt the spinach.
- Combine pasta and sauce: Mix the spinach-coated pasta into the pumpkin ricotta mixture, stirring well to coat every piece thoroughly.
- Assemble and bake: Transfer the pasta mixture into a greased small to medium casserole dish or a 9x9-inch baking pan. Bake for about 15 minutes until you see bubbling around the edges.
- Add remaining cheese: Sprinkle the rest of the mozzarella cheese evenly over the pasta bake, then return to the oven for 5-10 more minutes until the mozzarella melts and turns golden.
- Cool and serve: Let the casserole cool for several minutes before serving. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Notes
- Use fresh baby spinach so it wilts nicely when mixed with hot pasta.
- You can substitute half and half or milk for heavy cream to reduce richness.
- Adjust seasoning to taste, especially salt and crushed red pepper for spiciness.
- For a smoother sauce, blend the pumpkin and ricotta mixture before adding the pasta.
- This dish reheats well in the oven or microwave but may need additional cream or broth to loosen the sauce.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American