This Cheesy Pumpkin Ricotta Pasta Bake is a warm hug in a dish! Creamy ricotta and sweet pumpkin mix together with pasta for a comforting meal. Topped with gooey cheese, it’s simply irresistible!
The best part? It’s super easy to make! I love throwing everything together and watching it turn into a golden, cheesy delight. Perfect for chilly nights when you want something cozy! 🧡
Key Ingredients & Substitutions
Pasta: Rigatoni or penne works great for this dish. If you’re out of these, any short pasta like fusilli or shell pasta can be a suitable substitute.
Pumpkin Puree: Canned pumpkin puree is super convenient, but you can also use roasted fresh pumpkin. Just make sure it’s blended until smooth for a creamy texture.
Ricotta Cheese: Whole milk ricotta is creamy, but you can swap it with cottage cheese for a lower-fat option. Just blend it smooth to mimic ricotta’s texture.
Cheese: Mozzarella and Parmesan provide great flavor. If you want a twist, try using Gouda or a spicy pepper jack for a kick!
Sage: Fresh sage gives a warm taste. Dried sage works too, just use less (about 1/3 of the amount) as it’s more concentrated.
How Do I Get the Perfect Creamy Sauce?
The sauce needs just the right amount of creaminess and flavor. Start by cooking the onions slowly to bring out their sweetness. When adding the pumpkin puree and broth, let it simmer to thicken. Stir well to blend all flavors.
- Combine pumpkin puree, broth, and cream in the skillet and let it cook for 5-7 minutes.
- Don’t rush this step! The longer it simmers, the richer the flavor.
- Season generously with salt, pepper, and optional spices to balance the sweetness of the pumpkin.
With these tips, you’ll have a delicious, creamy pasta bake that’s comforting and flavorsome every time. Enjoy! 🧡
Cheesy Pumpkin Ricotta Pasta Bake
Ingredients You’ll Need:
For the Pasta Bake:
- 12 oz rigatoni or penne pasta
- 1 ½ cups pumpkin puree (canned or fresh)
- 1 cup whole milk ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 small onion, finely chopped
- 2-3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp fresh sage leaves, chopped (plus extra for garnish)
- ½ tsp dried thyme or fresh thyme leaves
- ½ tsp smoked paprika (optional)
- Salt and black pepper, to taste
- ½ cup vegetable or chicken broth
- ½ cup heavy cream or full-fat milk
- Red pepper flakes (optional)
How Much Time Will You Need?
This Cheesy Pumpkin Ricotta Pasta Bake takes about 15-20 minutes for preparation and 20-25 minutes for baking. You’ll have a delicious, comforting meal ready in about 45 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This ensures it’s nice and hot when you’re ready to bake your pasta dish.
2. Cook the Pasta:
In a large pot of salted boiling water, cook the pasta according to the package instructions until just al dente. This means you want it cooked but still firm when you bite into it. Once done, drain the pasta and set it aside.
3. Sauté the Onions and Garlic:
In a skillet over medium heat, add the olive oil. Once it’s warm, toss in the chopped onion and cook it until it’s soft and translucent, about 5 minutes. After that, add the minced garlic, chopped sage, thyme, and smoked paprika if you’re using it. Cook for another 1-2 minutes until everything smells wonderful.
4. Make the Pumpkin Sauce:
Now, stir in the pumpkin puree, broth, and heavy cream. Let this mixture simmer for about 5-7 minutes, stirring occasionally until it thickens up a bit. Season with salt, pepper, and add red pepper flakes for a little kick if desired.
5. Combine Pasta and Sauce:
In a large mixing bowl, add the cooked pasta and pour the pumpkin sauce over it. Gently mix in the ricotta cheese until everything is well combined.
6. Assemble the Bake:
Transfer half of the pasta mixture into a baking dish, spreading it evenly. Sprinkle half of the mozzarella and Parmesan cheese over the top. Then, add the remaining pasta mixture and top it with the rest of the cheese. Make it cheesy!
7. Bake:
Place the baking dish in the preheated oven and bake uncovered for about 20-25 minutes, or until the top is golden and bubbly. If you like things extra crispy, you can put it under the broiler for an additional 2-3 minutes—just keep a close eye to avoid burning.
8. Cool and Serve:
Once it’s out of the oven, let the bake cool for about 5 minutes. Garnish with fresh sage leaves for a beautiful finish.
And there you have it! Enjoy your creamy, cheesy pumpkin ricotta pasta bake, perfect for cozy meals with family or friends!
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Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer fresh pumpkin, just roast it until tender, then blend it until smooth to achieve a similar consistency to canned pumpkin puree. It adds a lovely flavor!
How Do I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply place in the microwave or oven until warmed through. Adding a splash of cream or broth can help revive the creaminess!
Can I Make This Pasta Bake Vegetarian?
This recipe is already vegetarian, but to make it vegan, you can substitute the ricotta and other cheeses with plant-based alternatives. You can also use almond or coconut milk instead of heavy cream.
How Can I Add More Protein to This Dish?
If you’d like to increase the protein content, consider adding cooked chicken, turkey, or even some white beans. Just mix them in when combining the pasta with the pumpkin sauce for a heartier meal!
