This Cheesy Pumpkin Ricotta Pasta Bake Delight is such a comforting and tasty dish! It combines creamy pumpkin, smooth ricotta, and lots of melty cheese all baked together with pasta until golden and bubbly. The flavors are subtle but rich, making it a perfect meal for cozy nights when you want something warm and filling.
I love making this pasta bake because it’s so easy to throw together, but it feels special and festive. The pumpkin adds a little sweetness that pairs wonderfully with the creamy ricotta and sharp cheese. I usually throw in some garlic and herbs too, which makes the whole dish smell amazing while it’s baking. It’s one of those meals that feels like a cozy hug on a plate!
My favorite way to serve this bake is right out of the oven with a simple green salad on the side to balance all the richness. Leftovers are just as good reheated, so it’s great for lunches or easy weeknight dinners. I’ve found that friends and family always ask for this recipe because it’s both comforting and a little different from your usual pasta dishes. It’s definitely become a go-to in my kitchen during the cooler months!
Key Ingredients & Substitutions
Penne Pasta: Penne’s tube shape helps hold onto the creamy pumpkin sauce well. You can swap with rigatoni or ziti if you prefer a bigger pasta. Just keep the al dente texture for the best bake.
Pumpkin Puree: Canned pumpkin is super convenient and consistent. Fresh pumpkin works too—roast, cool, and mash it. But avoid pumpkin pie filling since it has added sugar and spices.
Ricotta Cheese: Ricotta adds creaminess and mild flavor. If you don’t have ricotta, cottage cheese or cream cheese can work but expect a slightly different texture.
Kale or Spinach: Both bring nice green color and nutrition. I like kale for a bit more texture. You can substitute with chard or even arugula for a peppery note.
Mozzarella & Parmesan: Mozzarella melts beautifully for that gooey top layer. Parmesan adds a sharp, salty bite. If you’re dairy-free, try vegan cheese alternatives suitable for baking.
How Do I Get a Creamy Sauce That Doesn’t Dry Out in the Bake?
Keeping the pasta bake creamy and not dry is key! Here are some easy tips:
- Don’t overcook the pasta at first—aim for al dente since it will cook more in the oven.
- Mix pumpkin puree with ricotta and cream/milk thoroughly to create a smooth sauce that coats pasta evenly.
- Add the leafy greens sautéed with garlic and onion for extra moisture and flavor.
- Top with plenty of cheese; mozzarella and Parmesan help lock in moisture while creating a golden crust.
- Bake uncovered but keep an eye on it to avoid over-browning or drying—25-30 minutes works well.
Following these steps ensures your pasta bake stays creamy inside with a nicely browned cheesy top. I like to let it rest 5 minutes after baking to let the sauce settle before serving.
Equipment You’ll Need
- Large pot – for boiling the pasta evenly without crowding.
- Large skillet – to sauté onions, garlic, and greens; it distributes heat well.
- Mixing bowl – for combining pumpkin, ricotta, cream, and cheese smoothly.
- Baking dish (about 9×13 inches) – perfect size for spreading the pasta bake evenly.
- Wooden spoon or spatula – to gently toss pasta with sauce without breaking it.
Flavor Variations & Add-Ins
- Add cooked Italian sausage or ground turkey for a meaty boost that pairs well with pumpkin.
- Swap kale/spinach for sautéed mushrooms to introduce an earthy flavor and extra texture.
- Stir in a pinch of nutmeg or cinnamon to highlight the pumpkin’s natural sweetness during fall.
- Mix in shredded fontina or gouda cheese for a creamier, more buttery cheese experience.
Cheesy Pumpkin Ricotta Pasta Bake Delight
Ingredients You’ll Need:
For The Pasta & Veggies:
- 12 oz (340 g) penne pasta
- 1 small bunch of kale or spinach, roughly chopped (about 2 cups)
- 2 cloves garlic, minced
- 1 small onion, finely chopped
For The Pumpkin Ricotta Sauce:
- 1 ½ cups pumpkin puree (canned or fresh)
- 1 cup ricotta cheese
- ½ cup heavy cream or full-fat milk
- 1 teaspoon dried sage (or 1 tablespoon fresh, chopped)
- ½ teaspoon dried rosemary (or 1 teaspoon fresh, chopped)
- Salt and pepper, to taste
For The Cheese Topping:
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Fresh rosemary sprigs for garnish (optional)
Other:
- 2 tablespoons olive oil
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and 25-30 minutes to bake. In all, you’ll spend around 45 minutes from start to tasty finish, making it a great option for a cozy weeknight dinner.
Step-by-Step Instructions:
1. Prepare the Pasta and Baking Dish:
Preheat your oven to 375°F (190°C). Lightly grease a medium-sized baking dish with a bit of olive oil. Bring a large pot of salted water to a boil and cook the penne pasta until just al dente, following package directions. Drain the pasta and set it aside.
2. Cook the Vegetables:
Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook for 4 to 5 minutes until softened. Stir in the minced garlic; cook for another minute until fragrant. Add the kale or spinach and cook until wilted, around 3 to 4 minutes. Season with salt, pepper, sage, and rosemary.
3. Make the Pumpkin Ricotta Sauce:
In a large bowl, mix together pumpkin puree, ricotta cheese, cream (or milk), half the mozzarella, and half the Parmesan until smooth and creamy. Taste and add salt and pepper to your liking.
4. Combine Pasta and Sauce:
Add the cooked pasta and sautéed veggies to the pumpkin-ricotta sauce bowl. Gently toss until everything is coated evenly.
5. Assemble and Bake:
Spread the pasta mixture evenly in your prepared baking dish. Sprinkle the remaining mozzarella and Parmesan over the top. Bake uncovered in your preheated oven for 25 to 30 minutes, or until the cheese is melted, bubbling, and golden brown on top.
6. Cool and Serve:
Let the pasta bake cool for a few minutes after removing it from the oven. Garnish with fresh rosemary sprigs if you like, then serve warm and enjoy your cheesy, comforting pumpkin pasta bake!
Can I Use Frozen Spinach or Kale Instead of Fresh?
Yes, frozen spinach or kale works well! Just thaw and squeeze out any excess water before cooking to keep your pasta bake from getting watery.
Can I Make This Pasta Bake Ahead of Time?
Absolutely! Assemble the dish and keep it covered in the fridge for up to 24 hours before baking. Add a few extra minutes to the baking time if baking straight from chilled.
What’s a Good Dairy-Free Cheese Substitute?
Try vegan mozzarella or cashew-based ricotta alternatives to keep it creamy and melty while staying dairy-free. Just check if your vegan cheese melts well in the oven.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through, stirring halfway for even heating.
