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Cozy Pumpkin Ricotta Baked Pasta

Cozy Pumpkin Ricotta Baked Pasta for a Heartwarming Dinner

Cozy Pumpkin Ricotta Baked Pasta is a versatile autumn dish filled with creamy richness and comforting flavors.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 55 minutes
Servings: 6 servings
Course: PASTA
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 oz Penne or Rigatoni Can substitute with fusilli or shells for variety.
  • 1 cup Pumpkin Puree Use homemade or canned for convenience.
For the Sauce
  • 15 oz Ricotta Cheese Swap with plant-based ricotta for a vegan option.
  • 1 cup Grated Mozzarella Cheese Opt for dairy-free cheese for vegan diets.
  • 0.5 cup Grated Parmesan Cheese Nutritional yeast can be a non-dairy alternative.
  • 1 cup Vegetable Broth Chicken broth works for non-vegetarian versions.
  • 2 cups Spinach Leaves Can substitute with kale for a different twist.
  • 1 medium Onion Use shallots for a milder flavor if preferred.
  • 2 cloves Garlic Sauté carefully to avoid bitterness.
  • 0.25 tsp Nutmeg Use sparingly to avoid overpowering the dish.
  • to taste Salt Adjust to personal preference.
  • to taste Black Pepper Adjust to personal preference.
For Sautéing
  • 2 tbsp Olive Oil Substitute with another cooking oil if needed.
For Garnish
  • to taste Fresh Basil Leaves Add just before serving to keep it fresh.

Equipment

  • Oven
  • Baking Dish
  • Skillet
  • Pot
  • Mixing Bowl

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and prepare a greased 9x13-inch baking dish.
  2. Cook 12 oz of penne or rigatoni in salted boiling water for about 8-10 minutes until al dente. Drain and set aside.
  3. Sauté finely chopped onion in olive oil in a skillet over medium heat until translucent, about 5 minutes.
  4. Add minced garlic and cook for about 1 minute until fragrant.
  5. Stir in pumpkin puree, ricotta cheese, nutmeg, salt, and black pepper. Mix until smooth and creamy.
  6. Gradually incorporate vegetable broth until desired sauce consistency is reached.
  7. Fold in fresh spinach leaves and cook for 2-3 minutes until wilted.
  8. Combine the cooked pasta with the pumpkin-ricotta sauce in a large bowl.
  9. Transfer the pasta mixture into the greased baking dish, spreading evenly.
  10. Top with a generous layer of grated mozzarella and Parmesan cheese.
  11. Bake for 20-25 minutes, or until the cheese is melted and golden brown.
  12. Let rest for 5-10 minutes before serving. Garnish with fresh basil.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 60gProtein: 20gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 45mgSodium: 600mgPotassium: 400mgFiber: 5gSugar: 8gVitamin A: 3000IUVitamin C: 10mgCalcium: 300mgIron: 2mg

Notes

Drizzle with a touch of olive oil for added richness. Ensure pasta is cooked al dente to avoid mushiness.

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