Description
Indulge in the comforting flavors of the Cheesy Pumpkin Ricotta Pasta Bake, a perfect dish for cozy family dinners or festive gatherings. This hearty casserole combines creamy ricotta, rich pumpkin purée, and fresh spinach, all enveloped in tender pasta and topped with gooey mozzarella. With minimal prep time and the option to prepare it ahead, this easy recipe is ideal for those busy weeknights or special occasions that call for a touch of warmth and comfort.
Ingredients
Scale
- 8 oz rigatoni or short pasta
- 2 cups fresh baby spinach
- 1 cup pumpkin purée
- 1 cup ricotta cheese
- 1½ cups shredded mozzarella
- ½ cup Parmesan cheese
- ½ cup heavy cream
- 1 egg, beaten
- Garlic, shallots, and seasonings
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a mixing bowl, combine ricotta cheese, beaten egg, pumpkin purée, mozzarella, Parmesan cheese, vegetable broth, and heavy cream. Mix until smooth.
- Stir in minced garlic, shallots, oregano, Italian seasoning, crushed red pepper, black pepper, sea salt, and nutmeg.
- In a large bowl, combine cooked pasta and spinach until the spinach wilts slightly.
- Pour the cheese mixture over the pasta and spinach; stir until well coated.
- Transfer everything to a greased casserole dish. Bake for 15 minutes.
- Sprinkle remaining mozzarella on top and bake for an additional 5-10 minutes until golden brown.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 430
- Sugar: 4g
- Sodium: 570mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 19g
- Cholesterol: 85mg