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Cheesy Pumpkin Ricotta Pasta Bake

Cheesy Pumpkin Ricotta Pasta Bake
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Cozy up this season with our Cheesy Pumpkin Ricotta Pasta Bake, a heartwarming dish perfect for family dinners or busy weeknights. This creamy casserole combines the rich flavors of ricotta and pumpkin, enhanced by aromatic herbs and spices. With layers of melted mozzarella and a hint of nutmeg, each bite envelops you in comfort while showcasing the essence of fall. Plus, it’s incredibly easy to prepare—just mix, bake, and savor! Your family will be begging for seconds as they delight in this cheesy goodness.

Ingredients

Scale
  • 8 oz rigatoni or short pasta
  • 2 cups fresh baby spinach
  • 1 egg, beaten
  • 1 cup pumpkin purée
  • 1 cup ricotta cheese
  • 1½ cups shredded mozzarella cheese
  • ½ cup parmesan cheese
  • ½ cup heavy cream or milk
  • ⅓ cup vegetable broth
  • 1 shallot, minced
  • 2–3 garlic cloves, minced
  • 1 tsp oregano
  • 1½ tsp Italian seasoning
  • ¼ tsp crushed red pepper
  • ½ tsp black pepper
  • ½ tsp sea salt
  • Pinch of nutmeg

Instructions

  1. Preheat your oven to 375°F (190°C). Cook the pasta until al dente according to package instructions.
  2. In a bowl, mix ricotta, egg, mozzarella, parmesan, vegetable broth, heavy cream, and pumpkin until smooth.
  3. Stir in shallots, garlic, oregano, Italian seasoning, crushed red pepper, black pepper, sea salt, and nutmeg.
  4. Combine cooked pasta and spinach; fold into the creamy mixture until well coated.
  5. Transfer everything to a greased casserole dish and bake for about 15 minutes.
  6. Sprinkle remaining mozzarella on top and bake for another 5–10 minutes until golden brown.
  7. Allow to cool slightly before serving.

Nutrition

Find it online: https://besthotrecipes.com/cheesy-pumpkin-ricotta-pasta-bake/