Cheesy Pumpkin Ricotta Pasta Bake: Your Cozy Fall Delight

When the crisp air of autumn settles in and leaves start to fall, I crave comfort food that warms from the inside out. This Cheesy Pumpkin Ricotta Pasta Bake hits every cozy note with its creamy pumpkin base, savory cheese blend, and tender bites of pasta. It’s an irresistibly rich dish that wraps up all the flavors of fall into one bubbling casserole. Whether I’m feeding the family or prepping ahead for a busy week, this vegetarian favorite is always a hit.

Why You’ll Love This Recipe

I love how this dish brings together indulgence and practicality in one comforting bake. Here’s why it’s a go-to:

• Cozy Comfort: Every bite tastes like fall—creamy, cheesy, and deeply satisfying.

• Quick to Prep: I can have this ready for the oven in just about 15 minutes.

• Make-Ahead Friendly: I often prep it the night before, which deepens the flavor.

• Highly Adaptable: I switch up veggies, cheeses, or even make it gluten-free.

• Crowd Pleaser: Everyone at the table—vegetarians and meat-eaters alike—asks for seconds.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Pasta

• Rigatoni or short pasta

For the Cheesy Mixture

• Pumpkin purée

• Ricotta cheese

• Shredded mozzarella

• Parmesan cheese

• Heavy cream (or half and half/milk)

• Egg (beaten)

For the Vegetables

• Fresh baby spinach

• Shallot (diced or minced)

• Garlic cloves (minced)

For the Seasoning

• Oregano

• Italian seasoning

• Crushed red pepper

• Black pepper and sea salt

• Nutmeg (pinch)

For the Broth

• Vegetable broth

Directions

1. Preheat the Oven
   I start by preheating the oven to 375°F (190°C) and greasing a medium-sized casserole dish.

2. Cook the Pasta
   In a large pot of salted boiling water, I cook the pasta until al dente—about 8–10 minutes. After draining, I set it aside to cool slightly.

3. Mix the Cheesy Base
   In a mixing bowl, I whisk together ricotta, 1 cup of mozzarella, parmesan, pumpkin purée, vegetable broth, heavy cream, and a beaten egg until smooth.

4. Add Seasonings and Veggies
   I stir in the shallot, garlic, oregano, Italian seasoning, crushed red pepper, black pepper, sea salt, and nutmeg until fully blended.

5. Combine Pasta and Mixture
   I fold the cooked pasta into the cheesy pumpkin mixture so that every bite gets coated in that flavorful sauce.

6. Assemble in the Dish
   I pour everything into the greased casserole dish and bake it for about 15 minutes.

7. Top with More Cheese
   After the initial bake, I sprinkle the remaining mozzarella on top and return it to the oven for another 5–10 minutes, until it’s golden and bubbling.

8. Cool and Serve
   I let it rest for about 10 minutes before serving, which helps the flavors settle and makes it easier to slice.

Servings and timing

• Servings: 6

• Prep Time: 15 minutes

• Cook Time: 30 minutes

• Cooling Time: 10 minutes

• Total Time: 55 minutes

Variations

• Gluten-Free: I use gluten-free pasta for an easy swap.

• Vegan-Friendly: I substitute ricotta with cashew cream and use dairy-free cheeses.

• Protein Boost: I stir in some cooked Italian sausage or shredded chicken for extra heartiness.

• Veggie Options: Sometimes I add mushrooms, zucchini, or roasted red peppers for more texture and flavor.

• Spice It Up: When I’m in the mood for heat, I toss in jalapeños or cayenne.

• Cheese Twist: I mix in tangy cheeses like feta or goat cheese for a richer profile.

• Nut Crunch: A sprinkle of toasted pine nuts or walnuts on top brings a delightful crunch.

Storage/Reheating

• Refrigerate: I store leftovers in an airtight container in the fridge for up to 5 days.

• Freeze: I wrap the uncooked or baked pasta tightly in plastic wrap and foil, then freeze it for up to 3 months.

• Reheat: After thawing overnight in the fridge, I reheat in the oven at 350°F (175°C) for 20–25 minutes until warmed through.

• Make-Ahead: I love preparing the dish a day ahead, then baking it fresh with just a few extra minutes in the oven.

FAQs

What kind of pasta works best for this bake?

I always go for rigatoni or any short pasta that holds sauce well. It keeps its structure during baking and soaks up all the delicious pumpkin and cheese.

Can I make this ahead of time?

Absolutely! I often prepare it up to 24 hours in advance and refrigerate it unbaked. Just pop it into the oven when needed and bake an extra 5–10 minutes to heat through.

What can I use instead of ricotta?

If I’m out of ricotta or want something lighter, I use cottage cheese. For a vegan option, cashew cream works beautifully.

Is it possible to freeze this dish?

Yes! I freeze either the unbaked or baked pasta for up to 3 months. Just wrap it well and label it. Thaw in the fridge before baking or reheating.

How do I avoid mushy pasta?

I make sure to cook the pasta only until al dente—firm to the bite—since it will continue cooking in the oven. Overcooking at the boiling stage leads to a softer, less structured texture.

Conclusion

This Cheesy Pumpkin Ricotta Pasta Bake is everything I want in a fall meal—comforting, creamy, packed with flavor, and incredibly versatile. Whether I’m serving it at a family dinner, prepping for the week ahead, or freezing it for later, it never disappoints. I always look forward to curling up with a warm plate and savoring the best flavors of the season.

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