Description
This Cheesy Pumpkin Ricotta Pasta Bake is a comforting and creamy dish perfect for fall or any time you crave a cheesy, flavorful pasta meal. Combining pumpkin puree and ricotta cheese creates a rich sauce, enhanced with spinach, garlic, and warm spices, then baked to golden perfection with mozzarella and Parmesan topping.
Ingredients
Scale
Pasta and Sauce
- 12 ounces pasta (penne or rigatoni work well)
- 1 cup pumpkin puree
- 1 cup ricotta cheese
- 1/2 cup vegetable or chicken broth
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 2 cups spinach leaves
Cheese Topping
- 1 cup grated mozzarella cheese
- 1/2 cup grated Parmesan cheese
Garnish
- Fresh basil leaves (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s hot and ready for baking your pasta dish.
- Cook Pasta: Boil the pasta according to package directions until al dente. Drain it well and set aside while you prepare the sauce.
- Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté for about 5 minutes until it becomes translucent. Then add the minced garlic and cook for another minute to release their aromas.
- Prepare Pumpkin Ricotta Sauce: Stir in the pumpkin puree, ricotta cheese, nutmeg, salt, and black pepper. Mix thoroughly until the sauce is smooth and evenly combined.
- Adjust Sauce Consistency: Gradually add the vegetable or chicken broth to the sauce mixture, stirring continuously to reach a creamy and pourable consistency suitable for coating the pasta.
- Wilt Spinach: Add the fresh spinach leaves to the skillet with the pumpkin-ricotta sauce and cook until the spinach is wilted and evenly incorporated.
- Combine Pasta and Sauce: In a large mixing bowl, combine the cooked pasta with the pumpkin ricotta sauce and spinach, making sure every piece of pasta is well coated with the mixture.
- Prepare for Baking: Transfer the coated pasta mixture into a greased baking dish, spreading it out evenly for uniform baking.
- Add Cheese Topping: Sprinkle the grated mozzarella cheese and grated Parmesan cheese evenly over the top of the pasta dish.
- Bake: Place the dish in the preheated oven and bake for 20-25 minutes, or until the cheese on top is melted, golden, and bubbly.
- Serve: Remove from oven, let it cool slightly, then serve warm. Garnish with fresh basil leaves if desired for an aromatic and fresh finish.
Notes
- You can substitute spinach with kale or Swiss chard if preferred.
- For a vegetarian option, use vegetable broth; for a richer flavor, chicken broth is recommended.
- Make sure to not overcook the pasta initially since it will continue cooking slightly during baking.
- Leftovers can be stored in the refrigerator for 3-4 days and reheated in the oven for best texture.
- Adding a pinch of red pepper flakes can give a subtle heat contrast to the creamy dish.
