This Cheesy Pumpkin Ricotta Pasta Bake is a warm hug in a dish! Creamy ricotta and sweet pumpkin come together with pasta and lots of cheese for a comforting meal.
It’s easy to make, and you’ll feel like a kitchen pro! Serve it with a salad, and you’ll have a cozy dinner that’s both delicious and filling. Plus, who doesn’t love cheese? 🧀
Key Ingredients & Substitutions
Pasta: I love using rigatoni for this dish because its grooves hold the cheesy sauce nicely. But feel free to swap it with penne, fusilli, or even gluten-free pasta if you’re looking for a lighter option!
Pumpkin Puree: Canned pumpkin works perfectly and is super convenient. If you have fresh pumpkin, simply cook, scoop, and puree it. Just make sure it’s not pumpkin pie filling, as that has added sugar and spices.
Ricotta Cheese: Ricotta adds a creamy texture that’s hard to beat! For a lighter option, try cottage cheese; it will still give you that nice creaminess, just a bit more texture.
Cheese: While I use mozzarella and Parmesan, feel free to mix it up! Cheddar or gouda can add a unique flavor. And if you’re dairy-free, there are great vegan cheese alternatives available.
How Do You Get That Perfectly Creamy Sauce?
Creating a smooth sauce is key for this dish. First, sauté garlic to enhance its flavor before adding other ingredients. Then, mix pumpkin and cream gently to keep it creamy.
- Be sure to cook on low heat after adding the cream to prevent it from curdling.
- Once you mix in the ricotta, stir until fully blended but don’t overmix so it stays fluffy.
- Cooking just enough allows the flavors to come together beautifully!
Cheesy Pumpkin Ricotta Pasta Bake
Ingredients You’ll Need:
For the Pasta Bake:
- 12 oz (340 g) rigatoni or penne pasta
- 1 1/2 cups pumpkin puree (canned or homemade)
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup heavy cream or whole milk
- 2 cloves garlic, minced
- 1 tsp dried sage (or 1 tbsp fresh sage, finely chopped)
- 1/2 tsp ground nutmeg
- Salt and black pepper, to taste
- 2 tbsp olive oil
- Fresh parsley or thyme, chopped (for garnish)
- Optional: mixed greens or salad for serving
How Much Time Will You Need?
This recipe will take about 10 minutes to prep and 25-30 minutes to bake. So, you’re looking at around 40 minutes to a delicious dinner! Perfect for a cozy evening in.
Step-by-Step Instructions:
1. Prepare the Oven and Pasta:
First, set your oven to preheat at 375°F (190°C). Meanwhile, fill a large pot with salted water and bring it to a boil. Once it’s boiling, add your pasta and cook according to the package instructions until it’s al dente. After cooking, drain the pasta and set it aside for now.
2. Make the Sauce:
In a large skillet or saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté it for about a minute or until you smell that delicious garlic aroma. Then, stir in the pumpkin puree and heavy cream (or milk) along with dried sage, nutmeg, salt, and pepper. Cook this mixture for about 3-4 minutes to allow the flavors to meld together and warm up nicely.
3. Combine with Ricotta:
Once your sauce is ready, take it off the heat and stir in the ricotta cheese until everything is smooth and creamy. This is where the magic happens!
4. Mix in the Pasta:
Next, add the cooked pasta to the pumpkin-ricotta sauce and toss it gently until every piece is well coated with the creamy goodness.
5. Assemble the Bake:
Now, it’s time to assemble! Transfer half of the cheesy pasta mixture to a greased baking dish. Top it with half of the mozzarella and Parmesan cheese. Then, layer on the remaining pasta and finish with the rest of the mozzarella and Parmesan on top.
6. Bake to Perfection:
Place the baking dish in the preheated oven and let it bake uncovered for about 20-25 minutes. You’ll know it’s ready when the top is golden brown and bubbly!
7. Cool and Serve:
Once it’s out of the oven, give it a few minutes to cool. Then garnish with fresh parsley or thyme to brighten up the dish. Serve it warm, alongside mixed greens or a fresh salad for a complete meal.
Enjoy your creamy, cheesy pumpkin pasta bake! It’s comfort food at its best and perfect for sharing with friends and family!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer fresh pumpkin, just peel, seed, and cook the pumpkin until soft, then mash or puree it. This will give your dish a delightful, fresh flavor!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in the oven or microwave, adding a splash of cream or milk to bring back the creaminess.
Can I Make This Dish Vegetarian-Friendly?
This recipe is already vegetarian-friendly! The ingredients used are all plant-based (other than the cheese), making it a great meal option for vegetarians.
What Can I Substitute for Ricotta Cheese?
If you don’t have ricotta, cottage cheese is a great alternative! Just blend it a bit to get a smoother texture. You can also use a dairy-free ricotta if you prefer a vegan version.
