Description
This Cheesy Pumpkin Ricotta Pasta Bake combines hearty rigatoni with a creamy pumpkin and ricotta filling, all baked to perfection with a gooey mozzarella topping.
Ingredients
Scale
- 8 oz. rigatoni or short pasta
- 2 c fresh baby spinach
- 1 egg
- beaten
- 1 c pumpkin purée
- 1 c ricotta cheese
- 1 ½ c shredded mozzarella
- ½ c parmesan cheese
- ½ c heavy cream
- ⅓ c vegetable broth
- 1 shallot
- diced very small or minced
- 2 – 3 garlic cloves
- minced
- 1 tsp oregano
- 1 ½ tsp Italian seasoning
- 1/4 tsp crushed red pepper
- 1/2 tsp black pepper
- ½ tsp sea salt
- Pinch of nutmeg
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the rigatoni according to package instructions until al dente, then drain and set aside.
- In a large mixing bowl, combine the pumpkin purée, ricotta cheese, beaten egg, heavy cream, vegetable broth, oregano, Italian seasoning, crushed red pepper, black pepper, sea salt, and nutmeg.
- Fold in the cooked rigatoni and fresh spinach until well coated.
- Transfer the pasta mixture to a greased baking dish and sprinkle mozzarella and parmesan cheese on top.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden.
- Let it cool for a few minutes before serving.
Notes
Feel free to add herbs or vegetables of your choice for extra flavor. This dish can be made ahead and refrigerated before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: baking
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 485 kcal
- Sugar: 5 g
- Sodium: 620 mg
- Fat: 24 g
- Saturated Fat: 13 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 85 mg
Keywords: Cheesy Pumpkin Ricotta Pasta Bake, pumpkin pasta bake, cheesy baked pasta, fall recipes, pumpkin recipes