Cheesy Pumpkin Ricotta Pasta Bake

If you’re craving warm, cozy comfort food that’s perfect for a fall evening, this Cheesy Pumpkin Ricotta Pasta Bake is exactly what you need. Creamy pumpkin, smooth ricotta, tender pasta, and a touch of fresh spinach come together in a luscious, cheesy bake that’s both satisfying and slightly indulgent. Quick to prep, bake, and serve, it’s a family-friendly dish that works beautifully for weeknight dinners or make-ahead meals. The fragrant herbs and subtle nutmeg add a cozy, autumnal twist, making it one of those dishes that smells just as amazing as it tastes.

Why You’ll Love This Recipe

• Quick and easy – Prep in just 10 minutes, bake in 30
• Comforting and creamy – Rich pumpkin and ricotta meld into a smooth sauce
• Vegetable-packed – Spinach adds nutrition and color without overpowering
• Family-friendly – Hearty, cheesy, and perfect for all ages
• Make-ahead friendly – Prepped ahead for stress-free dinner or lunch

Ingredients

Pasta & Veggies

• Rigatoni or short pasta (8 oz) – Holds the creamy pumpkin sauce beautifully
• Fresh baby spinach (2 cups) – Adds bright green color and nutrients

Creamy Pumpkin Mixture

• Ricotta cheese (1 cup) – Provides richness and creaminess
• Egg, beaten (1) – Binds the sauce for a smooth texture
• Pumpkin purée (1 cup) – Adds natural sweetness and fall flavor
• Shredded mozzarella (1½ cups, divided) – Melted cheese for gooey indulgence
• Parmesan cheese (½ cup) – Adds salty, nutty depth
• Heavy cream / half-and-half / milk (½ cup) – Smooths and loosens the sauce
• Vegetable broth (⅓ cup) – Enhances flavor and adjusts consistency

Aromatics & Spices

• Shallot, finely diced (1) – Mild onion flavor
• Garlic cloves, minced (2–3) – Aromatic depth
• Oregano (1 tsp) – Earthy herbal note
• Italian seasoning (1½ tsp) – Classic blend for warmth
• Crushed red pepper (¼ tsp) – Gentle heat
• Black pepper (½ tsp) & sea salt (½ tsp) – Season to taste
• Pinch of nutmeg – Adds subtle warmth and complements the pumpkin

How to Make Cheesy Pumpkin Ricotta Pasta Bake

Step 1: Prepare the Pasta

Preheat oven to 375°F. Cook pasta according to package instructions. Drain and set aside, reserving just a little pasta water if needed.

Step 2: Make the Pumpkin Ricotta Mixture

In a medium bowl, combine ricotta, beaten egg, 1 cup of mozzarella, Parmesan, vegetable broth, cream, and pumpkin purée. Stir until smooth. If the mixture is thicker than desired, thin it with a splash more cream or broth. Add shallot, garlic, oregano, Italian seasoning, crushed red pepper, black pepper, sea salt, and a pinch of nutmeg. Mix thoroughly.

Step 3: Combine Pasta and Spinach

Toss the cooked pasta with fresh spinach to wilt slightly. Add the pasta to the pumpkin ricotta mixture and stir well to coat evenly.

Step 4: Bake the Pasta

Grease a casserole dish or 9×9 pan. Pour the pasta mixture into the pan and bake for 15 minutes until it begins to bubble.

Step 5: Add Extra Cheese and Finish Baking

Sprinkle the remaining mozzarella over the top and bake for an additional 5–10 minutes until the cheese is fully melted. For extra browned, crispy cheese, switch the oven to broil for the last few minutes—watch carefully to avoid burning.

Step 6: Cool and Serve

Allow the pasta bake to cool for a few minutes before serving. This helps the sauce set slightly for easier serving.

Tips for Success

• Prepping the dish a day ahead enhances the flavors; toss pasta before baking.
• Use a mix of pumpkin and cream to balance sweetness and richness.
• Add cooked Italian sausage or bacon if you want a protein boost.
• Keep an eye on the broil setting to avoid burning the cheese.

Equipment Needed

• Medium mixing bowl
• Large pot for pasta
• Casserole dish or 9×9 baking pan
• Wooden spoon or spatula
• Measuring cups and spoons

Recipe Variations

• Vegetarian option: Leave out meat completely; the pumpkin and ricotta provide a hearty dish.
• Extra vegetable-packed: Add roasted butternut squash, zucchini, or mushrooms.
• Spicy twist: Increase crushed red pepper slightly or add a pinch of cayenne.
• Lower-fat version: Use part-skim ricotta and milk instead of heavy cream.

Serving Suggestions

Serve this creamy pumpkin ricotta pasta bake with a simple side salad, garlic bread, or roasted vegetables. A crisp green salad balances the richness of the cheesy pasta perfectly.

FAQs

Can I prepare this ahead of time?
Yes, assemble the dish and refrigerate for up to 24 hours before baking. Toss once before baking for even coating.

Can I freeze leftovers?
Yes, store in an airtight container for up to 3 months. Reheat in the oven until warmed through.

What type of pasta works best?
Short pasta like rigatoni, penne, or rotini works best to hold the creamy sauce.

How do I get extra crispy cheese on top?
Broil for the last 2–3 minutes of baking until golden and bubbly.

Can I add meat?
Yes, cooked Italian sausage or shredded chicken can be mixed in before baking.

Final Thoughts

Cheesy Pumpkin Ricotta Pasta Bake is the ultimate cozy, comforting meal for fall and beyond. Rich, creamy, and filled with vegetables, it’s a dish the whole family will love. Prep it quickly, bake it with minimal fuss, and enjoy the warm, cheesy goodness straight from the oven. Perfect for weeknights, special dinners, or make-ahead meals, this pasta bake is sure to become a regular favorite.

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