Description
A comforting and creamy cheesy pumpkin ricotta pasta bake combining tender rigatoni with fresh baby spinach and a rich blend of pumpkin puree, ricotta, and mozzarella cheeses, seasoned with Italian herbs and spices. Perfect for a cozy meal that blends savory flavors with a subtle hint of fall.
Ingredients
Pasta
- 8 oz. rigatoni or short pasta
- 2 cups fresh baby spinach
Cheese & Dairy
- 1 cup ricotta cheese
- 1 ½ cups shredded mozzarella cheese (divided)
- ½ cup parmesan cheese
- ½ cup heavy cream (half and half or milk can be substituted)
- 1 egg, beaten
Vegetables & Broth
- 1 cup pumpkin purée
- ⅓ cup vegetable broth
- 1 shallot, diced very small or minced
- 2-3 garlic cloves, minced
Spices & Seasonings
- 1 teaspoon oregano
- 1 ½ teaspoons Italian seasoning
- ¼ teaspoon crushed red pepper
- ½ teaspoon black pepper
- ½ teaspoon sea salt
- Pinch of nutmeg
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the pasta dish.
- Cook Pasta: Boil the rigatoni or short pasta according to package instructions until al dente, then drain thoroughly.
- Prepare Cheese Pumpkin Mixture: In a medium bowl, combine the ricotta cheese, beaten egg, 1 cup of shredded mozzarella, parmesan cheese, vegetable broth, heavy cream, and pumpkin purée. Stir until the mixture is smooth and creamy. Adjust thickness by adding a little more cream or broth if necessary.
- Add Aromatics and Spices: Mix in the finely diced shallot, minced garlic, oregano, Italian seasoning, crushed red pepper, black pepper, sea salt, and a pinch of nutmeg until well incorporated.
- Toss Pasta with Spinach: Once the pasta is cooked and drained, immediately toss it with the fresh baby spinach to allow the spinach to wilt slightly from the residual heat.
- Combine and Assemble: Add the spinach-coated pasta to the pumpkin ricotta mixture and stir well to ensure every piece of pasta is coated. Transfer the mixture into a greased small to medium casserole dish or 9×9-inch baking pan, spreading evenly.
- Initial Bake: Bake the casserole at 375°F for about 15 minutes or until the mixture starts to bubble gently around the edges.
- Top with Cheese and Final Bake: Remove the casserole from the oven, sprinkle the remaining ½ cup shredded mozzarella evenly on top, then return to the oven and bake for an additional 5-10 minutes until the cheese is fully melted and slightly golden.
- Cool and Serve: Allow the baked pasta to cool for several minutes before serving. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Notes
- You can substitute half and half or milk for the heavy cream to lighten the dish slightly.
- If the cheese-pumpkin mixture is too thick, thin it with additional broth or cream for creamier texture.
- Using fresh baby spinach ensures it wilts nicely without overpowering the flavors.
- Add a pinch of nutmeg to enhance the pumpkin flavor subtly.
- This dish can be prepared ahead and baked just before serving for convenience.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Pasta Bake
- Method: Baking
- Cuisine: Italian-American
