This Pumpkin Ricotta Pasta Bake is a cozy and creamy dish that’s perfect for chilly evenings. The mix of pasta, rich pumpkin, and fluffy ricotta creates a wonderful blend of flavors.
I love how easy this bake is to whip up! Just mix everything in one dish, and let the oven do the work. It’s comfort food at its best, and leftovers? Even tastier! 🍂
Key Ingredients & Substitutions
Pasta: I love using rigatoni for its sturdy shape, which holds the sauce beautifully. Penne or ziti are also great choices! If you need a gluten-free option, try using brown rice or chickpea pasta. They work just as well!
Pumpkin Puree: You can use canned pumpkin puree for convenience or make your own by roasting fresh pumpkin. If you’re not a pumpkin fan, sweet potato puree is a delicious alternative, giving a similar texture and flavor.
Ricotta Cheese: Classic for this dish, ricotta brings creaminess. If you’re looking to lighten up, cottage cheese can be a good substitute, or even cream cheese, which will give a richer flavor.
Herbs & Spices: I prefer dried sage for its earthy flavor, but fresh sage can brighten the dish. You could also try thyme or rosemary for different notes. The nutmeg adds warmth, and you could use cinnamon instead for a twist!
How Do I Get the Pasta Bake to Be Perfectly Creamy?
To achieve that creamy texture in your Pumpkin Ricotta Pasta Bake, it’s essential to mix the pasta and sauce well before baking. It ensures every bite is coated! Here’s how:
- Make sure your pasta is just al dente, so it doesn’t overcook in the oven.
- Gently fold the cooked pasta into the pumpkin sauce, ricotta, and cheeses. Don’t rush this step!
- Let it sit for about 5 minutes after baking before serving. This helps the sauce settle and thicken.
Your bake will be creamy, rich, and full of flavors that meld beautifully!
How to Make Pumpkin Ricotta Pasta Bake
Ingredients You’ll Need:
For the Pasta Bake:
- 12 oz (340g) pasta (rigatoni, penne, or ziti work well)
- 1 1/2 cups pumpkin puree (canned or fresh cooked)
- 1 1/2 cups ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 1/2 cups shredded mozzarella cheese, divided
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 cup cherry tomatoes, halved
- 2 tbsp olive oil
- 1 tsp dried sage (or 1 tbsp fresh sage, chopped)
- 1/2 tsp ground nutmeg
- 1/2 tsp red pepper flakes (optional)
- Salt and black pepper, to taste
- Fresh parsley or basil, chopped for garnish
How Much Time Will You Need?
This delightful Pumpkin Ricotta Pasta Bake takes around 15 minutes of prep time. You’ll need about 30 minutes to bake it in the oven. So, in total, plan for about 45 minutes from start to yummy finish!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 375°F (190°C). While the oven warms up, lightly grease a 9×13 inch baking dish to prevent sticking.
2. Cook the Pasta:
Bring a large pot of salted water to a boil. Add your choice of pasta and cook it until just al dente (firm to the bite). This usually takes about 8-10 minutes. Once done, drain it and set aside for later.
3. Sauté the Aromatics:
In a skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté for about 5 minutes until it’s nice and translucent. Then, toss in the minced garlic and cook it for another minute, just until it releases that lovely aroma.
4. Make the Pumpkin Mixture:
Stir in the pumpkin puree along with the dried sage, nutmeg, and optional red pepper flakes for a little kick. Season with salt and pepper. Let this simmer for about 2-3 minutes to meld the flavors together.
5. Combine Everything:
In a large bowl, mix together the pumpkin mixture, cooked pasta, ricotta cheese, half of the shredded mozzarella, Parmesan cheese, and the halved cherry tomatoes. Gently fold until everything is evenly combined.
6. Transfer to Baking Dish:
Pour the pasta mixture into your prepared baking dish. Sprinkle the remaining mozzarella cheese over the top to create a gooey, cheesy layer.
7. Bake it Up:
Place the baking dish in the preheated oven and let it bake uncovered for 25-30 minutes until the top is golden and bubbly.
8. Rest and Serve:
Once it’s baked, take it out of the oven and let it rest for about 5 minutes. This helps the cheese set a bit, making it easier to serve.
9. Add Fresh Garnish:
Before serving, sprinkle some freshly chopped parsley or basil on top for a burst of color and freshness!
And there you have it! A creamy, flavorful Pumpkin Ricotta Pasta Bake that’s sure to warm you up. Enjoy your delicious meal! 🍂
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Can I Use Other Types of Cheese?
Absolutely! If you want to mix it up, you can substitute some of the ricotta or mozzarella with goat cheese for a tangy flavor, or try cream cheese for a richer texture. Just keep in mind that the milk content may change the creaminess a bit.
Can I Make This Dish Vegetarian?
This recipe is already vegetarian, so you’re good to go! However, you can add extra veggies like spinach, kale, or bell peppers for more color and nutrition if you’d like.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply pop it in the oven at 350°F (175°C) until heated through, or microwave individual portions for convenience!
Can I Prepare This Bake In Advance?
Yes! You can prepare the pumpkin pasta mixture a day ahead and keep it in the fridge. When you’re ready to bake, just layer it into the dish, top with cheese, and bake as directed. It may need a few extra minutes in the oven if baking straight from the fridge.
