Cheesy Pumpkin Pasta Bake
This is my go-to meal when I want something warm, cheesy, and full of fall flavor. This Cheesy Pumpkin Pasta Bake is so simple to whip up, you’ll be amazed!
It mixes pumpkin, creamy ricotta, and spinach into a dish that feels special but is easy enough for any night. Your whole family will ask for this one again and again. It’s proof that pumpkin is awesome in savory dishes, too!
Why You’ll Love Cheesy Pumpkin Pasta Bake
You are going to fall in love with this dish! It’s packed with cozy flavors that are just perfect for a chilly evening, and it’s so easy to make.
- So Simple to Make: You just cook some pasta, mix up the sauce, and pop it in the oven.
- Yummy Leftovers: I think it tastes even better the next day when all the flavors have mixed.
- Great for Meal Prep: You can put the whole thing together a day before you bake it.
- Super Cozy and Comforting: It’s like a warm hug in a casserole dish. SO good!
- Rich and Creamy: Using whole milk ricotta and heavy cream makes this pasta bake extra smooth.
- A Savory Pumpkin Treat: It’s such a fun and tasty way to use pumpkin in a not-so-sweet recipe.
If you’re a big fan of pasta casseroles like I am, you should also check out this delicious Baked Feta Butternut Squash Pasta or my protein-packed Cottage Cheese Pasta Bake.
Ingredients You’ll Need
Let’s look at the simple ingredients you’ll need for this yummy bake. You can find the exact amounts in the recipe card down below!
- Pasta: I love using rigatoni because the sauce gets into the tubes, but you can use any short pasta you have.
- Pumpkin Purée: I just use canned pumpkin. It makes things so quick and easy, especially in the fall!
- Ricotta Cheese: For the creamiest pasta ever, I always grab the whole milk ricotta cheese. Trust me on this one!
- Spinach: You can use fresh baby spinach. It wilts down perfectly when you toss it with the hot pasta.
- Mozzarella Cheese: I use pre-shredded mozzarella to save time, but fresh slices make it extra gooey and delicious.
- Heavy Cream: This is my secret for making the sauce super rich and creamy. It’s a must-have!
- Shallot: A little bit of diced shallot adds a mild, sweet onion flavor that tastes amazing with the pumpkin.
How to Make Cheesy Pumpkin Pasta Bake
Okay, let’s get cooking! This recipe is a breeze. You just mix the sauce while your pasta boils, and then bake it all together. Here’s how you do it.
Step 1: Cook the Pasta
First, cook your pasta just like the box tells you to. After you drain it, toss the hot pasta with 2 cups fresh baby spinach. The heat will wilt the spinach perfectly.
Step 2: Prepare the Pumpkin Ricotta Sauce
While your pasta is cooking, beat 1 egg in a big bowl. Then, add 1 cup pumpkin purée, 1 cup ricotta cheese, 1 cup mozzarella, ½ cup parmesan, ½ cup heavy cream, and ⅓ cup vegetable broth.
Step 3: Combine Ingredients
Give the pumpkin mixture a good stir until it’s nice and smooth. Now, toss in the 1 diced shallot, 2-3 minced garlic cloves, and all your spices, like the oregano and Italian seasoning.
Step 4: Assemble the Casserole
Time to bring it all together! Add your cooked pasta and spinach to the bowl with the pumpkin sauce. Gently stir until every noodle is covered, then pour it all into your greased baking pan.
Step 5: Bake the Pasta
Pop the dish into your hot oven at 375°F and bake for 15 minutes. When it starts to bubble, sprinkle the last ½ cup of mozzarella on top and bake for another 5-10 minutes until the cheese is melted.
Tips for the Best Pumpkin Pasta Bake
Want to make your pasta bake extra amazing? Here are a few little tricks I’ve learned that make a big difference.
- Use Whole Milk Ricotta: It really does make the sauce so much creamier and more flavorful.
- Don’t Overcook Your Pasta: Cook it just until it’s al dente. It will finish cooking in the oven.
- Check Your Sauce: If the sauce looks a little too thick, just stir in a splash more broth or cream.
- Get a Crispy Top: For that beautiful brown, crispy cheese top, turn on the broiler for the last minute or two.
- Let It Rest: Let the pasta bake sit for a few minutes after you take it out. This helps it set.
- Add Some Protein: If you want a heartier meal, you can mix in some cooked Italian sausage. YUM!
Variations and Substitutions
Feel free to play around with this recipe and make it your own! Here are some fun ideas to get you started.
- Try Different Pasta: You can swap the rigatoni for penne, shells, or any other short pasta you love.
- Add More Veggies: Sautéed mushrooms or some roasted red peppers would be so good in this.
- Make it a Little Spicy: If you like some heat, just add a little more crushed red pepper.
- Switch Up the Herbs: A little bit of sage would taste wonderful with the pumpkin flavor.
- Make it Gluten-Free: Just use your favorite gluten-free pasta, and it will turn out great.
- Stir in Some Pesto: For a different taste, you could swirl in some nut-free pesto before baking.
Make-Ahead and Storage Tips
I love that this pasta bake is so easy to make ahead of time. You can put the whole dish together, cover it, and keep it in the fridge for up to 24 hours before you need to bake it.
I think the flavors get even better overnight! You can store leftovers in a sealed container in the fridge for up to 5 days. Just pop a serving in the microwave to reheat it, or you can warm the whole dish back up in the oven.
Recipe FAQs
Can I use frozen spinach?
You sure can! Just make sure you thaw it and squeeze out all the extra water before you add it in.
Can I make this recipe dairy-free?
You can try using dairy-free cheese and cream substitutes, but just know the taste and texture might be a little different.
Is the egg really necessary?
You can leave the egg out if you need to. It just helps hold the bake together a little better.
What should I serve with this pasta bake?
I love serving it with a simple green salad and some crusty bread for dipping in that yummy sauce.
Can I freeze this pasta bake?
Yes! You can assemble the pasta bake without baking it and then freeze it. Just let it thaw in the fridge overnight before baking.
How do I keep the pasta from getting dry?
Make sure your sauce has plenty of liquid. If it looks too thick before baking, add a splash more broth or cream.
Can I add meat to this dish?
Of course! Cooked and crumbled Italian sausage is a fantastic addition and makes it extra filling.
Can I use fresh pumpkin instead of canned?
You can, but you’ll need to cook and mash the pumpkin yourself before you add it to the sauce.
How do I get the cheese super bubbly?
My favorite trick is to switch the oven to broil for the last 2-3 minutes. Just watch it closely so it doesn’t burn!
Cheesy Pumpkin Pasta Bake
Ingredients
- 8 oz rigatoni or other short pasta
- 2 cups fresh baby spinach
- 1 large egg beaten
- 1 cup pumpkin purée
- 1 cup whole milk ricotta cheese
- 1 ½ cups shredded mozzarella cheese divided
- ½ cup grated Parmesan cheese
- ½ cup heavy cream
- ⅓ cup vegetable broth
- 1 shallot diced very small
- 2 –3 cloves garlic minced
- 1 teaspoon dried oregano
- 1 ½ teaspoons Italian seasoning
- ¼ teaspoon crushed red pepper
- ½ teaspoon black pepper
- ½ teaspoon sea salt
- pinch of nutmeg
Instructions
- Get Ready: First, turn your oven on to 375°F. Then, grease a 9×9-inch baking pan so nothing sticks.
- Cook Your Pasta: Boil pasta until it's al dente. Drain the water and immediately toss the hot pasta with 2 cups of fresh spinach.
- Mix the Sauce: In a big bowl, mix together your 1 beaten egg, 1 cup pumpkin purée, 1 cup ricotta, 1 cup mozzarella, ½ cup Parmesan, ½ cup heavy cream, and ⅓ cup vegetable broth.
- Add the Flavor: Now, stir in the 1 diced shallot, 2-3 minced garlic cloves, and all your seasonings until everything is combined.
- Put it Together: Add your pasta and spinach to the bowl with the sauce. Gently stir it all up, then pour it into your pan.
- Bake It: Bake for 15 minutes. You'll see the edges start to bubble. Then, sprinkle the last ½ cup of mozzarella on top.
- Melt the Cheese: Put it back in the oven for another 5-10 minutes, just until the cheese is melted and looks delicious.
- Let it cool and serve: Let the pasta cool for a few minutes before you dig in. It will be hot! ENJOY!
Notes
- You can put this whole dish together the day before. Just cover it and pop it in the fridge!
- If you want extra brown and bubbly cheese, broil it for the last minute of cooking.
- Go ahead and add some cooked Italian sausage if you want a heartier dinner.
- If your sauce seems too thick, just add a little more cream or broth to thin it out.
- Make sure you grab pumpkin purée, not pumpkin pie filling, for this recipe.
