Cheesy Pumpkin Ricotta Pasta Bake is a warm and comforting dish that blends creamy ricotta cheese with the subtle sweetness of pumpkin, all melted together with gooey cheese on top. It’s a beautiful combination of hearty pasta, smooth pumpkin, and lots of cheesy goodness that makes it a perfect meal for cooler evenings.
I love making this pasta bake when I want something that feels special but is still easy to throw together. The pumpkin adds a nice twist that makes it different from your usual cheesy pasta dishes, and the ricotta keeps everything nice and creamy without being heavy. Plus, it fills the kitchen with a cozy, inviting smell while it bakes!
My favorite way to enjoy this is fresh from the oven with a sprinkle of fresh herbs on top and a simple green salad on the side. It’s one of those meals that everyone seems to love because it’s both comforting and a little bit unique. If you’re looking for a cozy dinner that brings a smile with every bite, this cheesy pumpkin ricotta pasta bake is a great choice.
Key Ingredients & Substitutions
Pasta: Penne or rigatoni works great because their shape holds the sauce well. If you want a gluten-free option, try brown rice pasta or chickpea pasta—just watch the cooking time.
Pumpkin Purée: Using canned pumpkin puree is super convenient and gives consistent flavor. You can swap with butternut squash puree if you like a sweeter taste.
Ricotta Cheese: This cheese adds creaminess without heaviness. If you don’t have ricotta, cottage cheese (blended for smoothness) or cream cheese can work too.
Cheese Blend: Mozzarella melts beautifully, while Parmesan adds a sharp, nutty flavor on top. Feel free to add some fontina or gouda for a different cheesy twist.
Greens (Spinach or Kale): Adding greens gives freshness and color. You can leave them out or swap kale for chard or arugula depending on your preference.
How Do I Get a Creamy Sauce That Coats the Pasta Perfectly?
The key is blending the pumpkin puree with ricotta and milk or cream to create a smooth sauce before mixing it with the pasta. Here’s how:
- Cook onions and garlic gently to bring out sweetness without burning.
- Simmer pumpkin with milk and spices to loosen it up and deepen flavor.
- Mix ricotta into the warm pumpkin mixture off the heat to avoid curdling.
- Fold in pasta while still warm so it soaks up the sauce evenly.
Because the sauce is thick, the pasta captures every bit, making each bite creamy and rich. Baking with cheese on top melts into a bubbly, golden crust that’s just irresistible!
Equipment You’ll Need
- Large pot – for boiling the pasta; big enough to prevent sticking and cook evenly.
- Skillet or sauté pan – great for cooking onions and garlic gently to build flavor.
- Mixing bowl – handy for combining the pumpkin puree with ricotta and sauce ingredients smoothly.
- 9×13-inch baking dish – perfect size for baking the pasta evenly and getting a bubbly, golden top.
- Wooden spoon or spatula – helps you mix the sauce and pasta without breaking the noodles.
Flavor Variations & Add-Ins
- Add cooked Italian sausage or ground turkey for extra protein and a meaty flavor contrast.
- Stir in roasted butternut squash or sweet potatoes alongside pumpkin for more depth and sweetness.
- Use kale or Swiss chard instead of spinach for a stronger, slightly bitter green note.
- Sprinkle red pepper flakes or smoked paprika into the sauce for a warm, spicy kick.
How to Make Cheesy Pumpkin Ricotta Pasta Bake
Ingredients You’ll Need:
Pasta and Sauce:
- 12 oz (340 g) pasta (penne or rigatoni works well)
- 1 cup pumpkin puree (canned or homemade)
- 1 1/2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup milk or cream
- 1 tsp dried sage or 1 tbsp fresh sage, chopped
- 1/2 tsp ground nutmeg
- Salt and freshly ground black pepper, to taste
Vegetables and Aromatics:
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 2 tbsp olive oil
- 1/2 cup fresh spinach or kale, chopped (optional)
For Garnish:
- Fresh parsley or basil, chopped
Time Needed
This recipe takes about 10 minutes of prep time, 10 minutes to cook the pasta and sauce, and 20-25 minutes baking time, totaling approximately 40-45 minutes from start to finish. Perfect for a cozy dinner!
Step-by-Step Instructions:
1. Prepare the Oven and Baking Dish:
Start by preheating your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish so your pasta bake doesn’t stick and is easy to serve.
2. Cook the Pasta:
Boil a large pot of salted water, then cook the pasta according to the package instructions until it’s just al dente (tender but still firm). Drain the pasta and set it aside while you make the sauce.
3. Make the Pumpkin Sauce:
Heat the olive oil in a skillet over medium heat. Add the chopped onion and cook it until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until it smells wonderful.
Next, add the pumpkin puree, milk or cream, sage, nutmeg, salt, and pepper. Let this mixture simmer gently for about 5 minutes, stirring occasionally, so the flavors mix well. Remove from heat.
4. Combine Ricotta and Greens:
In a large bowl, mix the ricotta cheese with the warm pumpkin sauce until smooth and creamy. If you like, gently fold in the chopped spinach or kale for a splash of green and extra nutrients.
5. Mix Pasta with Sauce:
Add the cooked pasta to your pumpkin-ricotta mixture. Stir everything together until all the pasta is nicely coated with the creamy sauce.
6. Assemble and Bake:
Transfer your cheesy pasta mixture into the greased baking dish. Sprinkle the shredded mozzarella evenly on top, then grate the Parmesan cheese over the mozzarella layer for a golden crust.
Bake in the oven for 20-25 minutes until the cheese is bubbly and golden brown on top.
7. Serve:
Take the pasta bake out of the oven and let it cool for a few minutes. Sprinkle fresh parsley or basil over the top before serving for a fresh, lovely finish.
Enjoy your creamy, cheesy pumpkin ricotta pasta bake warm, perfect for a comforting meal!
Can I Use Frozen Pumpkin Puree?
Yes! Just make sure to thaw it completely in the fridge or microwave before using. Give it a quick stir to smooth it out before mixing into the sauce.
Can I Make This Pasta Bake Ahead of Time?
Absolutely! Prepare the pasta and sauce as directed, then assemble the dish without baking. Cover tightly and refrigerate for up to 24 hours. When ready, bake for 25-30 minutes or until hot and bubbly.
What Can I Substitute for Ricotta Cheese?
You can use cottage cheese blended until smooth or cream cheese for a similar creamy texture. Keep in mind the flavor may be a bit different but still delicious!
How Do I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through, adding a splash of milk if the sauce feels thickened.
