Description
Cozy, creamy Pumpkin Ricotta Pasta Bake with spinach, pumpkin, ricotta, and a touch of oregano. Easy to prep, perfect for fall dinners, and can be made ahead.
Ingredients
- 8 oz rigatoni or short pasta
- 2 cups fresh baby spinach
- 1 egg, beaten
- 1 cup pumpkin purée
- 1 cup ricotta cheese
- 1.5 cups shredded mozzarella
- 0.5 cup parmesan cheese
- 0.5 cup heavy cream (or half-and-half or milk)
- 1/3 cup vegetable broth
- 1 shallot, finely diced
- 2–3 garlic cloves, minced
- 1 tsp oregano
- 1.5 tsp Italian seasoning
- 1/4 tsp crushed red pepper
- 1/2 tsp black pepper
- 1/2 tsp sea salt
- Pinch of nutmeg
Instructions
- Preheat oven to 375°F.
- Cook pasta according to box directions.
- In a medium bowl, combine ricotta, beaten egg, 1 cup mozzarella, parmesan, broth, cream, and pumpkin. Stir until smooth.
- Add shallot, garlic, and spices; mix to combine.
- Toss cooked pasta with spinach to wilt. Combine with pumpkin-ricotta mixture and pour into a greased casserole dish.
- Bake for 15 minutes until slightly bubbling.
- Sprinkle remaining mozzarella on top and bake an additional 5–10 minutes until melted.
- Cool several minutes before serving. Store in airtight container in fridge up to 5 days.
Notes
- Can prep a day in advance; toss pasta before baking.
- For extra browned top, broil last few minutes.
- Optional: add Italian sausage or other meat if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish, Pasta
- Method: Bake
- Cuisine: Italian