Cheesy Pumpkin Ricotta Pasta Bake

This Cheesy Pumpkin Ricotta Pasta Bake is the ultimate cozy fall comfort food. With velvety pumpkin purée, creamy ricotta, and melted mozzarella folded into perfectly cooked pasta, this dish is baked until golden and bubbling. Fresh spinach and aromatic spices bring balance to the rich, cheesy base, creating a wholesome and satisfying meal I love making when the weather cools down.

Why You’ll Love This Recipe

I always come back to this recipe when I want something that feels like a hug in a bowl. Here’s why I think it’ll become a staple for you too:

• It’s deeply comforting. The creamy blend of cheeses and pumpkin brings out the best of fall flavors.

• Easy to make ahead. I prep it a day in advance when I know I’ll be short on time.

• Totally customizable. I like swapping in kale or mushrooms for a twist, and it still turns out amazing.

• Family-friendly and meat-eater approved. Even my non-vegetarian friends love it.

• Perfect for gatherings. It’s a reliable crowd-pleaser for potlucks or casual dinners at home.

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 – I go for sturdy pasta that holds up well in the oven.

For the Cheesy Mixture

• Pumpkin purée – I use canned or fresh puréed pumpkin for a smooth texture.

• Ricotta cheese – It brings creaminess and body to the mix.

• Shredded mozzarella – I mix some in and save the rest for topping.

• Parmesan cheese – Adds nuttiness and a salty kick.

• Heavy cream (or half and half/milk) – It makes the mixture luxuriously rich.

• Egg (beaten) – Helps bind everything together beautifully.

For the Vegetables

• Fresh baby spinach – I love how it wilts down and adds color and nutrients.

• Shallot (diced or minced) – It gives a mild, sweet onion flavor.

• Garlic cloves (minced) – Essential for depth and aroma.

For the Seasoning

• Oregano

• Italian seasoning

• Crushed red pepper – Just a touch for a little warmth.

• Black pepper and sea salt – I season to taste.

• Nutmeg (pinch) – Adds warmth and enhances the pumpkin.

For the Broth

• Vegetable broth – It helps thin the mixture just enough while adding flavor.

Directions

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

Step 2: Cook the Pasta
I boil salted water, then cook the rigatoni until just al dente (about 8–10 minutes), drain, and set it aside.

Step 3: Mix the Cheesy Pumpkin Base
In a large bowl, I whisk the ricotta, pumpkin purée, beaten egg, 1 cup of mozzarella, parmesan, broth, and cream until smooth and creamy.

Step 4: Season the Mixture
I stir in the shallot, garlic, oregano, Italian seasoning, red pepper, salt, black pepper, and nutmeg, letting the flavors blend together.

Step 5: Combine Pasta and Mixture
I fold the cooked pasta into the cheesy base until evenly coated.

Step 6: Bake the First Round
I pour everything into the greased dish and bake for 15 minutes, until it’s bubbling around the edges.

Step 7: Add the Cheese Topping
I top it with the remaining mozzarella and return it to the oven for another 5–10 minutes, until golden and melty.

Step 8: Let It Rest
I let the bake cool for 5–10 minutes so it sets a bit before serving.

Servings and Timing

This recipe makes 6 generous servings.

• Prep Time: 15 minutes

• Cook Time: 30 minutes

• Cooling Time: 10 minutes

• Total Time: 55 minutes

Variations

Here are some of my favorite ways to customize the Cheesy Pumpkin Ricotta Pasta Bake:

• Gluten-free: I use gluten-free pasta for a celiac-friendly option.

• Vegan: I substitute cashew cream for ricotta and use plant-based cheese and milk.

• Add protein: Cooked Italian sausage or diced chicken turns it into a heartier meal.

• Mix up veggies: I love it with mushrooms, kale, or roasted red peppers.

• Spice lovers: I sometimes throw in jalapeños or cayenne for extra heat.

• Cheese blend: Feta or goat cheese brings a tangy twist.

• Crunch factor: A sprinkle of toasted nuts adds texture.

• Fresh herbs: Basil, sage, or thyme bring a burst of fall flavor.

Storage/Reheating

Fridge:
I store leftovers in an airtight container for up to 5 days once cooled.

Freezer:
To freeze, I wrap the unbaked pasta bake in plastic wrap and foil, then freeze for up to 3 months.

Reheating:
I thaw it in the fridge overnight, then bake at 350°F (175°C) for 20–25 minutes until hot and bubbly.

Make-Ahead:
I often prep the entire dish a day ahead and refrigerate it unbaked. I just add 5–10 extra minutes when baking.

FAQs

What type of pasta works best?

I usually go with rigatoni or another sturdy short pasta. It holds up beautifully to the rich, cheesy sauce without getting mushy.

Can I freeze this dish before baking?

Yes! I freeze it unbaked in a tightly wrapped casserole dish. When I’m ready, I thaw it overnight and bake as usual. It’s just as tasty.

How can I avoid mushy pasta?

I always cook the pasta al dente—about 1–2 minutes less than the package suggests—because it continues cooking in the oven.

Is this recipe suitable for dietary restrictions?

It’s naturally vegetarian. To make it dairy-free or vegan, I swap the cheeses and cream for plant-based versions. For gluten-free, I just use certified gluten-free pasta.

Can I make this ahead for a dinner party?

Absolutely. I prep it the night before and bake it right before guests arrive. The flavors deepen overnight, and it makes dinner stress-free.

Conclusion

This Cheesy Pumpkin Ricotta Pasta Bake is one of those dishes that I find myself making again and again as the leaves start to turn. It’s comforting, flavorful, and endlessly flexible. Whether I’m feeding a crowd or meal-prepping for the week, it never disappoints. I love how it brings the cozy vibes of fall straight to my table—and I think it will to yours too.

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