Cheesy Pumpkin Ricotta Pasta Bake
Indulge in the comforting warmth of this Cheesy Pumpkin Ricotta Pasta Bake, a delightful dish perfect for chilly evenings. With creamy ricotta and savory pumpkin intertwined with your favorite pasta, each bite is a hug for your taste buds. This visually stunning bake is not only easy to prepare but also versatile enough for weeknight dinners or festive gatherings. Gather your loved ones and enjoy the rich flavors of fall in this irresistible recipe.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 8 oz penne pasta
- 1 cup pumpkin puree
- 1 cup fresh ricotta cheese
- 1 cup shredded mozzarella cheese (divided)
- ½ cup grated Parmesan cheese (divided)
- 2 cups fresh spinach
- 1 tsp garlic powder
- ¼ tsp nutmeg
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Preheat oven to 375°F (190°C). Boil salted water and cook the penne until al dente (8-10 minutes); drain.
- In a skillet, heat olive oil over medium heat. Sauté spinach until wilted (3-4 minutes) and set aside.
- In a large bowl, combine cooked pasta, pumpkin puree, ricotta, sautéed spinach, garlic powder, nutmeg, salt, and pepper. Mix well.
- Fold in half of the mozzarella and Parmesan cheeses. Transfer to a greased baking dish.
- Top with remaining mozzarella and Parmesan cheeses. Bake for 25-30 minutes until golden brown and bubbly.
- Let rest for 5 minutes before serving.
Nutrition
- Serving Size: 1 cup (225g)
- Calories: 350
- Sugar: 5g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 40mg
Keywords: For added flavor, consider roasting the pumpkin beforehand. Experiment with different cheeses like goat cheese or cottage cheese for variety. This dish can be made vegetarian-friendly by adding more vegetables.