This Pumpkin Ricotta Pasta Bake is a cozy, comforting dish that combines creamy ricotta cheese with sweet pumpkin. It’s all baked together with pasta, making it super filling!
Honestly, who can resist that cheesy goodness? I love serving it on chilly nights, and you can’t go wrong with a sprinkle of herbs on top. It’s like a warm hug on a plate! 🥰
Ingredients & Substitutions
Pasta: I like using rigatoni because its shape holds onto the creamy sauce well. However, penne, ziti, or shells could work just as nicely if you have those on hand!
Pumpkin Puree: You can use canned pumpkin for convenience, but fresh pumpkin is fantastic if you have the time. Just roast the pumpkin first, then mash it for a fresher taste.
Ricotta Cheese: If you’re looking for a lighter option, cottage cheese can be a good substitute. The texture will differ, but it will still provide creaminess!
Sage: Dried sage gives great flavor, but if you have fresh sage, use it! Fresh herbs are always tastier. If you don’t have sage, thyme or rosemary can also add a lovely flavor.
How Do I Make Sure My Pasta Bake is Creamy and Not Dry?
To achieve a wonderfully creamy pasta bake, here are some tips:
- Don’t overcook your pasta. It should be al dente as it will continue cooking in the oven.
- Use plenty of sauce! Make sure the pasta is well-coated in the pumpkin sauce before baking.
- Keep an eye on the baking time. If it’s bubbling and golden, it’s done. If it looks dry, you can add a splash of cream or broth before serving.
- Let it cool for a few minutes after baking. This helps the dish set up a bit, making it easier to serve.
Following these steps will give you a delightful, creamy Pumpkin Ricotta Pasta Bake every time!
How to Make Pumpkin Ricotta Pasta Bake
Ingredients You’ll Need:
For the Pasta Bake:
- 12 oz rigatoni or other tube-shaped pasta
- 2 cups pumpkin puree (canned or fresh)
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup heavy cream or half-and-half
- 2 tbsp olive oil
- 1 tsp dried sage or 1 tbsp fresh sage leaves, chopped, plus extra for garnish
- 1/4 tsp nutmeg
- Salt and black pepper, to taste
- Red pepper flakes (optional, for a bit of heat)
How Much Time Will You Need?
This yummy Pumpkin Ricotta Pasta Bake takes about 15 minutes to prep and 25 minutes to bake, for a total of about 40 minutes. It’s the perfect dish for a cozy dinner!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). We want it nice and hot for our bake!
2. Cook the Pasta:
Boil a large pot of salted water. Add the rigatoni and cook as per package instructions until it’s al dente (still a little firm). After draining, put it aside while you make the sauce.
3. Sauté Onions and Garlic:
In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté it until it’s soft and translucent, about 5 minutes. Now, toss in the minced garlic and cook for another minute until it smells delicious!
4. Make the Pumpkin Sauce:
Stir in the pumpkin puree, cream, sage, nutmeg, salt, pepper, and if you’re feeling spunky, the red pepper flakes. Let this simmer for about 3-5 minutes, giving it a good stir now and then until it’s warm and just started to thicken.
5. Combine with Cheese:
Take the skillet off the heat and mix in half of the grated Parmesan and half of the mozzarella until everything is combined and cheesy.
6. Mix with Pasta:
In a big bowl, combine the cooked pasta with the pumpkin sauce, making sure every piece of pasta gets coated well.
7. Prepare for Baking:
Transfer the pasta mixture into a greased baking dish. Now, dollop spoonfuls of ricotta cheese evenly over the top. Don’t worry about being perfect—rustic looks great! Then sprinkle the remaining Parmesan and mozzarella over everything!
8. Bake It Up:
Pop the dish into the preheated oven and bake uncovered for about 20-25 minutes or until the top is golden and bubbly.
9. Garnish and Serve:
Once out of the oven, sprinkle a few fresh sage leaves on top for that lovely finish.
10. Dig In:
Let it cool for a few minutes, then serve yourself a hearty portion of this warm, creamy Pumpkin Ricotta Pasta Bake. Enjoy every bite!
Can I Use a Different Type of Pasta?
Absolutely! You can substitute the rigatoni with any similar tube-shaped pasta like penne, ziti, or even shells. The key is to choose a shape that will hold the creamy sauce well.
Can I Use Fresh Pumpkin Instead of Canned?
Yes, fresh pumpkin can be used! Just roast and mash it before adding to the sauce. This will give your dish a fresher taste, but canned pumpkin is perfectly fine for convenience.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently in the microwave or oven at a low temperature until heated through.
Can I Make This Ahead of Time?
Yes, you can prepare everything in advance! Assemble the dish and cover it tightly with plastic wrap or foil. Refrigerate for up to a day before baking. Just add a few extra minutes to the baking time if it’s coming straight from the fridge!
