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Pumpkin Ricotta Pasta Bake

An inviting dish that combines the warmth of fall flavors with creamy ricotta and hearty pumpkin, perfect for weeknight dinners or festive gatherings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Southern
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 oz pasta (e.g., penne or rigatoni) Feel free to substitute with gluten-free pasta if needed.
  • 1 cup pumpkin puree
  • 1 cup ricotta cheese
  • 2 cups fresh spinach Can substitute with other leafy greens like kale or Swiss chard.
  • 1 teaspoon dried oregano Adjust to taste.
  • to taste Salt and pepper
  • 1 cup shredded mozzarella cheese
  • 1 tablespoon olive oil
  • 1/2 cup grated Parmesan cheese

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Bring a pot of salted water to boil, and cook your pasta according to the package instructions until al dente. Drain and set aside.
  3. In a large bowl, mix together the pumpkin puree, ricotta cheese, and fresh spinach. Stir in the dried oregano, salt, and pepper to taste.
  4. Add the drained pasta to the mixture and gently mix until everything is well-coated.
Assembly and Baking
  1. Drizzle olive oil in a baking dish, then pour in half of the pasta mixture.
  2. Top with half of the mozzarella and Parmesan cheese.
  3. Repeat with the remaining pasta mixture and cheeses.
  4. Cover with foil and bake for about 20 minutes.
  5. Remove the foil and bake for another 10 minutes until the cheese is bubbly and golden.

Notes

For added freshness, consider garnishing with fresh herbs like basil or parsley. Store leftovers in an airtight container for up to 3 days, or freeze before baking for up to 2 months.