Cheesy Pumpkin Ricotta Pasta Bake
Enjoy a cozy and comforting Cheesy Pumpkin Ricotta Pasta Bake, a creamy baked pasta dish made with pumpkin puree, ricotta, and melted cheese. This easy fall dinner is rich, flavorful, and perfect for weeknight meals or meal prep.
Ingredients
- 12 ounces short pasta rigatoni, penne, or ziti
- 1 cup pumpkin puree not pumpkin pie filling
- 1 cup whole milk ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 small yellow onion finely chopped
- 1 teaspoon Italian seasoning
- ½ teaspoon ground nutmeg
- Salt and black pepper to taste
- ½ cup milk or cream
- Extra olive oil for greasing
- Optional: red pepper flakes
Instructions
- Preheat oven to 375°F (190°C).
- Lightly grease a baking dish with olive oil.
- Cook pasta in salted boiling water until al dente, then drain.
- Heat olive oil in a skillet over medium heat.
- Cook chopped onion for 3–4 minutes until softened.
- Add garlic and cook for 30 seconds.
- Stir in pumpkin puree, ricotta, milk, Italian seasoning, nutmeg, salt, and pepper.
- Mix until smooth and creamy.
- Combine cooked pasta with the sauce.
- Transfer to baking dish and top with mozzarella and Parmesan.
- Bake for 20–25 minutes until cheese is melted and bubbly.
- Let rest 5–10 minutes before serving.
Notes
- Cook pasta just until al dente to avoid mushy texture.
- Use pure pumpkin puree, not pumpkin pie filling.
- Adjust seasoning to enhance pumpkin’s mild flavor.
- Add a splash of milk when reheating to keep it creamy.