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–+ servings
Pumpkin Ricotta Baked Pasta

Creamy Pumpkin Ricotta Baked Pasta for Cozy Nights

A heartwarming Pumpkin Ricotta Baked Pasta, perfect for cozy nights and easy weeknight dinners.
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Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 ounces Pasta Penne or rigatoni, gluten-free if needed
For the Sauce
  • 1 cup Pumpkin Puree Canned or homemade
  • 15 ounces Ricotta Cheese Use dairy-free for vegan option
  • 1 cup Mozzarella Cheese Select plant-based for vegan option
  • 1/2 cup Parmesan Cheese Nutritional yeast as a non-dairy substitute
  • 1/2 cup Vegetable Broth Can substitute with chicken broth
  • 2 cups Spinach Leaves Could substitute with Swiss chard
  • 1 medium Onion Chopped, can use shallots
  • 2 cloves Garlic Minced for best flavor
  • 1/4 teaspoon Nutmeg A little goes a long way
  • 1 teaspoon Salt To taste
  • 1/2 teaspoon Black Pepper Freshly cracked preferred
  • 1 tablespoon Olive Oil Used for sautéing
Optional Garnish
  • 1/4 cup Fresh Basil Leaves Or parsley as an alternative

Equipment

  • Oven
  • Skillet
  • Baking Dish
  • large pot

Method
 

Cooking Instructions
  1. Preheat oven to 375°F (190°C) and grease a baking dish with olive oil.
  2. Bring salted water to a boil in a large pot and cook pasta until al dente, about 8-10 minutes.
  3. In a skillet over medium heat, warm olive oil and sauté the chopped onion until translucent.
  4. Add minced garlic and cook for an additional minute.
  5. Mix in pumpkin puree, ricotta, nutmeg, salt, and pepper, stirring until smooth.
  6. Gradually stir in vegetable broth until achieving a creamy sauce consistency.
  7. Add spinach to the sauce and cook for about 2-3 minutes until wilted.
  8. Combine the cooked pasta with the sauce in the skillet, tossing until well-coated.
  9. Transfer the mixture to the greased baking dish.
  10. Top with mozzarella and Parmesan cheese.
  11. Bake for 20-25 minutes until cheese is melted and bubbly.
  12. Let it rest for 5-10 minutes before serving, garnishing with fresh basil.

Nutrition

Serving: 1servingCalories: 380kcalCarbohydrates: 40gProtein: 16gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 40mgSodium: 600mgPotassium: 500mgFiber: 4gSugar: 5gVitamin A: 1200IUVitamin C: 20mgCalcium: 300mgIron: 2mg

Notes

For best results, retain some pasta cooking water to adjust sauce consistency. Can prepare ahead and refrigerate for up to 24 hours before baking.

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