Description
Cheesy Pumpkin Ricotta Pasta Bake is the ultimate comfort food that captures the essence of fall. This creamy, indulgent dish combines the warm flavors of pumpkin and ricotta with gooey mozzarella, creating a delightful pasta bake that’s perfect for family gatherings or cozy dinners. Easy to prepare and visually appealing, it promises to impress your loved ones and fill their bellies with joy. Get ready to savor every bite!
Ingredients
Scale
- 8 oz rigatoni or penne pasta
- 1 cup pumpkin puree
- 15 oz whole milk ricotta cheese
- 1 ½ cups shredded mozzarella cheese (divided)
- ½ cup freshly grated Parmesan cheese
- 2 cups fresh spinach
- 3 cloves garlic (minced)
- 1 tsp Italian seasoning
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C) and grease a large baking dish with olive oil.
- Cook pasta in salted water until al dente, then drain.
- In a skillet, heat olive oil over medium heat, sauté garlic until fragrant, then add spinach until wilted.
- In a bowl, combine cooked pasta, pumpkin puree, ricotta, half of the mozzarella, sautéed spinach, Italian seasoning, salt, and pepper. Mix gently.
- Pour the mixture into the baking dish, top with remaining mozzarella and Parmesan.
- Bake uncovered for 25-30 minutes until bubbly and golden brown.
- Let cool slightly before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 365
- Sugar: 6g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 50mg