pumpkin ricotta pasta

This rich and creamy Pumpkin Ricotta Pasta Bake is a cozy baked dish with pumpkin, ricotta, spinach and rounded out with a touch of oregano. Takes minutes to prep and can easily be prepped ahead of time. Great comfort food for a warm, fall family dinner.

Cheesy Pumpkin Ricotta Pasta Bake

rigatoni pasta

c fresh baby spinach

egg, beaten

c pumpkin purée

ricotta cheese

½ c shredded mozzarella

½ c parmesan cheese

½ c heavy cream (half and half or milk will work)

vegetable broth

shallot,

garlic cloves, minced

oregano

tsp crushed red pepper

tsp black pepper

sea salt

nutmeg

Preheat oven to 375°F.

Cook pasta according to box directions.

While pasta is cooking, add ricotta, egg, 1 cup of the mozzarella, parmesan, broth, cream and pumpkin to a medium bowl and stir until smooth and creamy. If it is thicker than desired, you can thin it out slightly with more cream or broth.

Add in shallot, garlic and spices and stir to combine.

When pasta is cooked, drain and then toss with the spinach to wilt.

Add pasta to the pumpkin ricotta mixture and stir well to coat all of the rotini. Pour into a small to medium greased casserole dish or a 9x9 greased pan and bake for about 15 minutes or until slight bubbling.

Sprinkle with the rest of the mozzarella and bake another 5-10 minutes or until cheese is melted.

Cool for several minutes before serving. Store in the refrigerator in an airtight container for about 5 days.

This was really good! I was afraid it being bland so I sautéed the shallots and garlic, then added the veggie broth to deglaze the pan. Added some granulated garlic and onions for extra flavor. Used provolone cheese instead of mozzarella. I throw bags of fresh spinach in the freezer, so I just smash the bag, and it gives you nice small pieces that you can just sprinkle over the pasta to heat it up and toss in the sauce. Served with a side salad. I think sautéed mushrooms would also go nice with this. I appreciate dishes like this as a vegetarian.

Loved this recipe ...I did not cook the shallots or garlic before adding to cheese mixture .... the shallots taste raw after cooking the casserole .. any suggestions? Thanks

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Cheesy Pumpkin Ricotta Pasta Bake

Top 1 pumpkin ricotta pasta recipes from across the web

The most viewed pumpkin ricotta pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Cheesy Pumpkin Ricotta Pasta Bake

The most viewed pumpkin ricotta pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine