Ingredients
- Rigatoni or other short pasta – 12 oz (about 4 cups dry)
- 1 cup pumpkin purée
- 1 cup ricotta cheese
- 1 1/2 cups shredded mozzarella cheese (divided)
- 1/2 cup parmesan cheese, grated
- 1/2 cup heavy cream (or half and half/milk)
- 1 egg, beaten
- 1/2 cup vegetable broth
- 2 cups fresh baby spinach
- 1 shallot, diced
- 2 garlic cloves, minced
- 1 tsp oregano
- 1 tsp Italian seasoning
- 1/4 tsp crushed red pepper
- 1/2 tsp black pepper
- 1/2 tsp sea salt
- Pinch of nutmeg
Instructions
- Preheat oven to 375°F (190°C) and grease a medium casserole dish.
- Cook pasta in salted boiling water until al dente (8–10 minutes). Drain and set aside.
- In a large bowl, mix ricotta, 1 cup mozzarella, parmesan, pumpkin purée, vegetable broth, heavy cream, and beaten egg until smooth.
- Stir in shallot, garlic, spinach, oregano, Italian seasoning, crushed red pepper, black pepper, sea salt, and nutmeg.
- Fold in cooked pasta until evenly coated with sauce.
- Pour mixture into prepared casserole dish and bake for 15 minutes.
- Sprinkle remaining mozzarella on top and bake another 5–10 minutes until golden and bubbly.
- Cool for 10 minutes before serving.
Notes
- Use gluten-free pasta for an easy gluten-free option.
- Swap ricotta with cottage cheese or cashew cream (for vegan).
- Add cooked sausage, chicken, or extra veggies like mushrooms or zucchini for variety.
- Top with toasted nuts like pine nuts or walnuts for crunch.
- Make ahead and refrigerate unbaked for up to 24 hours, then bake fresh.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 5g
- Sodium: 640mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 90mg
