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–+ servings
Pumpkin Ricotta Baked Pasta

Cozy Pumpkin Ricotta Baked Pasta for Heartwarming Fall Nights

Enjoy this Pumpkin Ricotta Baked Pasta, a cozy and indulgent dish perfect for autumn nights.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 ounces Pasta penne or rigatoni
For the Sauce
  • 1 cup Pumpkin Puree homemade or canned
  • 1 cup Ricotta Cheese or plant-based ricotta for vegan option
  • 1 cup Mozzarella Cheese or dairy-free cheese
  • ½ cup Parmesan Cheese or nutritional yeast
  • ¼ cup Vegetable or Chicken Broth vegetable broth for vegetarian
  • 2 cups Spinach Leaves or kale as substitute
  • 1 large Onion or shallots for milder flavor
  • 2 cloves Garlic minced
  • ½ teaspoon Nutmeg
  • ½ teaspoon Salt to taste
  • ¼ teaspoon Black Pepper to taste
  • 2 tablespoons Olive Oil or favorite cooking oil
Optional Garnish
  • few Fresh Basil Leaves

Equipment

  • Baking Dish
  • large pot
  • Skillet
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and grease a medium baking dish with olive oil.
  2. In a large pot, bring salted water to a boil and add the pasta. Cook according to package instructions for 8-10 minutes until al dente.
  3. Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Stir in minced garlic for the last minute.
  4. Add pumpkin puree and ricotta cheese to the skillet. Sprinkle in nutmeg, salt, and black pepper, stirring until smooth.
  5. Gradually pour in broth, stirring to adjust the sauce consistency.
  6. Add fresh spinach to the skillet and cook for 2-3 minutes until wilted.
  7. Combine the cooked pasta with the pumpkin-ricotta sauce in a mixing bowl.
  8. Pour the mixture into the prepared baking dish, spreading evenly.
  9. Sprinkle mozzarella and Parmesan cheese over the top.
  10. Bake for 20-25 minutes until cheese is melted and bubbly.
  11. Let the dish rest for 5-10 minutes before serving. Garnish with fresh basil if desired.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 55gProtein: 20gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 800mgPotassium: 650mgFiber: 4gSugar: 6gVitamin A: 4000IUVitamin C: 15mgCalcium: 250mgIron: 3mg

Notes

Leftovers can be stored in an airtight container for 3-4 days. Cool before sealing to avoid sogginess.

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