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Cheesy Pumpkin Ricotta Pasta Bake

Cheesy Pumpkin Ricotta Pasta Bake
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Indulge in the comforting flavors of this Cheesy Pumpkin Ricotta Pasta Bake, a perfect dish for cozy family dinners or gatherings. Combining creamy ricotta and pumpkin with fresh spinach and aromatic spices, this baked pasta casserole is rich in flavor and texture. It’s quick to prepare, making it ideal for busy weeknights, while its delightful autumn essence will have you falling in love with every bite. With the option to customize ingredients based on your preferences, this recipe ensures that each serving is a unique experience. Serve it hot from the oven for a heartwarming meal that embodies the spirit of fall.

Ingredients

Scale
  • 8 oz rigatoni or short pasta
  • 2 cups fresh baby spinach
  • 1 cup pumpkin purée
  • 1 cup ricotta cheese
  • 1 ½ cups shredded mozzarella cheese
  • ½ cup parmesan cheese
  • ½ cup heavy cream
  • 1 egg (beaten)
  • 1 shallot (diced very small or minced)
  • 2 – 3 garlic cloves (minced)
  • 1 tsp oregano
  • 1 ½ 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).
  2. Cook rigatoni until al dente; drain.
  3. In a bowl, combine ricotta, beaten egg, mozzarella, parmesan, vegetable broth, heavy cream, and pumpkin purée; mix until smooth.
  4. Stir in diced shallot, minced garlic, and seasonings.
  5. Toss cooked pasta with fresh spinach until wilted.
  6. Combine pasta-spinach mixture with the creamy mixture and pour into a greased casserole dish.
  7. Bake for about 15 minutes; add remaining mozzarella on top and bake for another 5-10 minutes until bubbly.

Nutrition

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