Cheesy Pumpkin Pasta Bake
This warm and creamy Pumpkin Ricotta Pasta Bake is a dream! It's filled with pumpkin, cheese, and spinach. It's so easy to make, and you can even prep it ahead of time for a quick dinner.
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 9x9-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.