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Cheesy Pumpkin Ricotta Pasta Bake

Creamy Cheesy Pumpkin Ricotta Pasta Bake for Cozy Nights

This Cheesy Pumpkin Ricotta Pasta Bake is a warm, comforting dish that's perfect for autumn nights, offering creamy textures and crowd-pleasing flavors.
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Prep Time 10 minutes
Cook Time 50 minutes
Resting Time 10 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 oz Pasta (penne or rigatoni) Feel free to swap with fusilli or shell pasta for variety.
For the Sauce
  • 1 cup Pumpkin puree Butternut squash puree can be a delightful alternative.
  • 15 oz Ricotta cheese Cottage cheese can serve as a great substitute if needed.
  • 1 tsp Nutmeg Optional but adds warmth to the dish.
For the Cheesy Topping
  • 1 cup Mozzarella cheese Opt for low-moisture mozzarella for best results.
  • 1/2 cup Parmesan cheese Replace with Pecorino Romano for a sharper flavor.
For the Vegetables
  • 2 cups Spinach leaves Substitute with kale for a heartier option.
  • 1 medium Onion Yellow or white onions work best for this recipe.
  • 2 cloves Garlic Fresh garlic is preferred, but garlic powder can be used.
For the Seasoning
  • 1 tsp Salt Use kosher salt for better control during cooking.
  • 1 tsp Black pepper
For Cooking
  • 2 tbsp Olive oil Butter can be used for a richer taste if desired.
  • 1 cup Broth (vegetable or chicken) Any light broth works well.
For Garnish (optional)
  • 1/4 cup Fresh basil Parsley can be a good substitute if you don't have basil.

Equipment

  • large pot
  • skillet
  • baking dish
  • Mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C).
  2. Cook your chosen pasta according to the package directions until al dente, about 8–10 minutes.
  3. In a skillet over medium heat, add olive oil, then sauté finely chopped onions for about 5 minutes until soft.
  4. Add minced garlic to the skillet and sauté for an additional minute.
  5. Stir in the pumpkin puree and ricotta cheese until smooth, then season with nutmeg, salt, and pepper.
  6. Gradually mix in broth until the desired sauce consistency is reached.
  7. Fold in spinach leaves and cook until wilted, about 2–3 minutes.
  8. Combine cooked pasta with the pumpkin-ricotta mixture in a large mixing bowl.
  9. Transfer the pasta and sauce mixture into a greased baking dish.
  10. Sprinkle mozzarella and Parmesan cheese evenly over the top.
  11. Bake for 20-25 minutes until the cheese is melted and golden.
  12. Let it rest for 5-10 minutes before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 18gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 55mgSodium: 500mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 1500IUVitamin C: 10mgCalcium: 250mgIron: 2mg

Notes

Store leftover portions in an airtight container for up to 3-4 days. For freezing, wrap securely in plastic wrap and then aluminum foil for up to 2 months.

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