This rich and creamy Pumpkin Ricotta Pasta Bake is a cozy, comforting casserole combining pumpkin, ricotta, spinach and a hint of oregano. It takes minutes to assemble, can be prepped ahead, and makes a warm fall family dinner.
This recipe was originally published September 2018 and updated August 2021.
Cozy baked pasta is a family favorite. This pumpkin ricotta pasta bake was inspired by a simple baked pasta recipe and by a love of savory pumpkin dishes. Pumpkin works beautifully in savory recipes like this one or in pumpkin quinoa chili.
Why you will love this pumpkin pasta:
- Simple to prepare. Cook the pasta, whisk the sauce ingredients, combine everything, then bake. It’s an easy, flavorful fall pasta dish.
- Leftovers improve with time. Flavors deepen after a day in the fridge, so leftovers often taste even better.
- Great for meal prep. You can assemble the dish up to a day ahead and bake it about 30 minutes before serving.
- Comforting fall food. Cheesy pumpkin and pasta are especially satisfying when the weather cools.
Ingredients and substitutions
- Pasta: Short shapes like rotini, shells or penne work well. Whole grain or gluten free pasta can be used.
- Ricotta cheese: Whole-milk ricotta gives the best flavor, but lower-fat versions are fine.
- Mozzarella: Shredded mozzarella is convenient; fresh mozzarella slices can be used on top for a creamier finish.
- Pumpkin: Canned pumpkin purée is easy and economical, especially in fall.
- Egg: Adds richness and helps bind the filling, but can be omitted for allergies.
- Shallot: Finely diced shallot offers a mild onion flavor; a thinly sliced onion is an acceptable substitute. You may sauté it first if you prefer.
- Spinach: Fresh baby spinach is ideal. If using frozen, thaw and squeeze out excess water.
- Milk or cream: Whole milk will keep the sauce creamy; heavy cream makes it extra rich.
- Broth: Chicken or vegetable broth thins the sauce to your preferred consistency.
- Garlic: Fresh minced garlic is best; garlic powder (1/2–1 tsp) can be substituted.
- Seasoning: Oregano and Italian seasoning work well here. You can adjust to taste or add a little sage if you prefer.
- Crushed red pepper: For a touch of heat.
- Nutmeg: A pinch enhances pumpkin’s flavor—don’t skip it.
How to make this pumpkin ricotta baked pasta
- Preheat oven to 375°F.
- Cook pasta according to package directions. Drain when done.
- While pasta cooks, whisk the egg in a medium bowl. Add pumpkin purée, ricotta, cream, broth, 1 cup of mozzarella and parmesan. Stir until smooth. If the mixture is too thick, thin with a little more cream or broth.
- Stir in the diced shallot, minced garlic and spices (oregano, Italian seasoning, crushed red pepper, black pepper, salt and a pinch of nutmeg).
- Toss the drained pasta with the spinach so the heat wilts it, then combine the pasta and spinach with the pumpkin-ricotta sauce until evenly coated.
- Transfer the mixture to a greased 9×9-inch baking pan or small casserole dish. Bake about 15 minutes, until the edges start to bubble.
- Sprinkle the remaining mozzarella over the top and bake another 5–10 minutes, or until the cheese is melted and lightly browned. For extra browning, broil a few minutes at the end—watch carefully.
- Let the bake cool for several minutes before serving. Garnish with chopped parsley or basil if desired.
Recipe tips
- You can assemble the dish a day ahead. Cover and refrigerate, then bake just before serving. Toss the pasta once before baking for even heating.
- Broil for a browned top. Switch the oven to broil for the last few minutes to crisp and brown the cheese—watch closely to avoid burning.
- Add cooked sausage if desired. Italian sausage or another cooked meat can be stirred in for a heartier meal, though the recipe is filling as is.
Other pasta recipes
- Spicy Sun-Dried Tomato Pasta with Italian Sausage
- Crock Pot Short Rib Ragu
- Spicy Sausage Pasta
- Creamy Pesto & Spinach Stuffed Spaghetti Squash
- Lemon Ricotta One Pot Pasta
- Easy Baked Pasta with Spinach
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Cheesy Pumpkin Ricotta Pasta Bake
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.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6
Ingredients
- 8 oz rigatoni or short pasta
- 2 cups fresh baby spinach
- 1 egg, beaten
- 1 cup pumpkin purée
- 1 cup ricotta cheese
- 1 1/2 cups shredded mozzarella, divided
- 1/2 cup parmesan cheese
- 1/2 cup heavy cream (or half-and-half or milk)
- 1/3 cup vegetable or chicken broth
- 1 shallot, very finely diced
- 2–3 garlic cloves, minced
- 1 tsp oregano
- 1 1/2 tsp Italian seasoning
- 1/4 tsp crushed red pepper
- 1/2 tsp black pepper
- 1/2 tsp sea salt
- Pinch of nutmeg
Instructions
- Preheat oven to 375°F.
- Cook pasta according to package directions; drain.
- In a medium bowl, combine beaten egg, pumpkin purée, ricotta, 1 cup mozzarella, parmesan, broth and cream; stir until smooth. Thin with more cream or broth if necessary.
- Stir in shallot, garlic and seasonings.
- Toss hot pasta with spinach to wilt, then add to the pumpkin-ricotta mixture and stir to coat.
- Pour into a greased 9×9-inch baking dish and bake about 15 minutes until bubbling around the edges.
- Top with remaining mozzarella and bake another 5–10 minutes until cheese is melted and lightly golden.
- Cool a few minutes before serving. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Notes
- You can assemble the dish a day ahead and refrigerate; bake just before serving. Toss once before placing in the oven.
- For extra browning, broil for the last few minutes, watching closely so it doesn’t burn.
- Add cooked Italian sausage or another protein if you want a meatier bake.
Nutrition
Calories: 447 kcal, Carbohydrates: 36 g, Protein: 22 g, Fat: 24 g
Nutrition information is automatically calculated and should be used as an approximation.
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9×9 inch Baking Pan
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