This Creamy Cheesy Pumpkin Ricotta Pasta Bake is like a warm hug on a plate. It’s made with pasta, rich pumpkin, and smooth ricotta, all baked to cheesy perfection!
This dish is perfect for those cozy nights when you want something comforting and easy to make. Plus, who doesn’t love cheesy goodness? I like to top it with a sprinkle of herbs for extra flavor!
Key Ingredients & Substitutions
Pasta: I recommend using penne or rigatoni for this dish because their shapes hold the sauce nicely. If you want a gluten-free option, use a gluten-free pasta or try whole wheat pasta for added nutrition.
Pumpkin Puree: Canned pumpkin is super convenient, but you can make your own by roasting fresh pumpkins. Just scoop out the flesh and blend until smooth! If pumpkin isn’t available, butternut squash puree makes a great substitute.
Ricotta Cheese: This creamy cheese adds richness. If you need a dairy-free option, try using cashew cheese or tofu blended with a bit of lemon juice for a similar texture.
Heavy Cream: For a lighter dish, you can swap this with whole milk or a non-dairy alternative like almond milk, although it may not be as creamy.
Herbs: I love using thyme or sage for a warm flavor, but feel free to experiment with other herbs like rosemary or Italian seasoning based on your taste.
How Do You Make Sure the Pasta Bake is Extra Creamy?
To get that creamy texture in your pasta bake, follow these tips:
- Cook pasta al dente, so it doesn’t get mushy when baked.
- Make sure to mix the pumpkin and ricotta well before adding the pasta. This ensures every bite is creamy!
- For an even creamier topping, add a little extra cheese on top before baking.
- Letting the bake rest for a few minutes after taking it out of the oven allows it to set and makes serving easier.
These simple steps keep your pasta bake rich and delicious. Enjoy every cheesy bite!
Creamy Cheesy Pumpkin Ricotta Pasta Bake
Ingredients You’ll Need:
- 12 oz (340 g) pasta (penne or rigatoni works well)
- 1 cup pumpkin puree (canned or homemade)
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup heavy cream or whole milk
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 2 tbsp olive oil
- 1 tsp dried thyme or sage
- Salt and freshly ground black pepper, to taste
- Fresh parsley or sage leaves, chopped (for garnish)
How Much Time Will You Need?
This delightful pasta bake will take around 15 minutes to prep, followed by about 25 minutes to bake. In total, you’re looking at about 40 minutes from start to finish. It’s a quick and tasty choice for any mealtime!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 375°F (190°C). That way, it’ll be nice and hot when your pasta bake is ready to go in!
2. Cook the Pasta:
In a large pot of salted boiling water, cook the pasta according to the package instructions until al dente. This means it should be tender but still firm to the bite. Once done, drain the pasta and set it aside for later.
3. Sauté the Onion and Garlic:
While your pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for about 4-5 minutes until it’s translucent and softened. Then, toss in the minced garlic and your choice of dried herbs (thyme or sage) and cook for another minute until fragrant!
4. Make the Sauce:
Next, stir in the pumpkin puree and heavy cream (or milk) to the skillet. Cook this mixture for about 3-4 minutes until it’s warmed through and slightly thickened. Season everything with salt and pepper to your taste.
5. Combine with Ricotta:
Take the skillet off the heat and mix in the ricotta cheese until everything blends into a creamy sauce.
6. Mix Everything Together:
In a large mixing bowl, combine the cooked pasta with the delicious pumpkin-ricotta sauce. Gently mix until the pasta is evenly coated.
7. Transfer to Baking Dish:
Now, pour the pasta mixture into a greased baking dish, spreading it out evenly. Go ahead and sprinkle the shredded mozzarella and grated Parmesan cheeses generously over the top.
8. Bake:
Put the baking dish in your preheated oven, and bake for about 20-25 minutes. You’ll know it’s done when the cheese is melted, bubbly, and has turned a lovely golden color.
9. Let It Rest:
When it’s finished baking, take the pasta bake out of the oven and let it rest for about 5 minutes before serving. This helps it set a bit, making it easier to serve.
10. Garnish and Serve:
Before digging in, sprinkle some chopped fresh parsley or sage leaves on top for a burst of color and flavor. Enjoy your creamy, cheesy pumpkin ricotta pasta bake!
This dish is perfect for any occasion and sure to please family and friends alike!
FAQ: Creamy Cheesy Pumpkin Ricotta Pasta Bake
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! You can roast fresh pumpkin, scoop out the flesh, and blend it until smooth as a substitute for canned pumpkin. Just ensure it’s well-pureed for the right consistency.
What Can I Substitute for Ricotta Cheese?
If you don’t have ricotta cheese on hand, you can use cottage cheese blended until smooth, mascarpone, or even a thick cream cheese. These will all provide a creamy texture!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy it again, reheat in the oven or microwave until warmed through.
Can I Make This Dish Vegetarian-Friendly?
This recipe is already vegetarian-friendly! Just make sure all your cheese and cream products are vegetarian-approved, and you’re good to go!
Feel free to ask if you have any more questions about this delicious dish!
