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Cheesy Pumpkin Ricotta Pasta Bake

Cheesy Pumpkin Ricotta Pasta Bake combines pasta with pumpkin, ricotta, spinach, and Italian herbs.Mozzarella and Parmesan make the casserole creamy and cheesy.Bake until bubbling and golden for an easy vegetarian dinner.
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Prep Time 15 minutes
Course Main Course

Ingredients
  

  • 8 oz rigatoni or other short pasta
  • 2 cups fresh baby spinach
  • 1 large egg beaten
  • 1 cup pumpkin purée
  • 1 cup ricotta cheese
  • 1 1/2 cups shredded mozzarella cheese divided
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup heavy cream half-and-half, or milk
  • 1/3 cup vegetable broth
  • 1 shallot finely diced or minced
  • 2 –3 garlic cloves minced
  • 1 teaspoon dried oregano
  • 1 1/2 teaspoons Italian seasoning
  • 1/4 teaspoon crushed red pepper
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon sea salt
  • Pinch of ground nutmeg

Instructions
 

  • Preheat the oven to 375°F (190°C). Lightly grease a small-to-medium casserole dish or 9×9-inch baking dish.
  • Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente.
  • While the pasta cooks, combine the ricotta, beaten egg, pumpkin purée, 1 cup mozzarella, Parmesan, vegetable broth, and cream in a medium mixing bowl.
  • Stir until the pumpkin ricotta mixture is smooth and creamy. If it seems too thick, add a small splash of additional cream or vegetable broth.
  • Add the minced shallot, garlic, oregano, Italian seasoning, crushed red pepper, black pepper, salt, and nutmeg. Stir until evenly combined.
  • Drain the cooked pasta well and immediately toss it with the baby spinach. The heat from the pasta will begin to wilt the spinach.
  • Add the pasta and spinach to the pumpkin ricotta mixture. Stir gently until every piece of pasta is generously coated.
  • Transfer the Cheesy Pumpkin Ricotta Pasta Bake mixture to the prepared casserole dish and spread it into an even layer.
  • Bake uncovered for approximately 15 minutes, or until the sauce is hot and beginning to bubble around the edges.
  • Sprinkle the remaining 1/2 cup mozzarella evenly over the top. Return to the oven for another 5–10 minutes, until the cheese is completely melted and lightly golden.
  • Allow the pasta bake to cool for 5–10 minutes before serving.

Notes

Heavy cream produces the richest sauce, but half-and-half works well when you want something a little lighter. Milk can also be used, although the finished sauce will be less rich.
For extra flavor, garnish the baked pasta with fresh parsley, basil, or additional Parmesan just before serving.
A crisp green salad, roasted Brussels sprouts, green beans, or roasted broccoli make excellent sides for this creamy pumpkin pasta.