Ingredients
- 12 oz rigatoni or other short pasta
- 1 cup pumpkin purée
- 1 cup ricotta cheese
- 1 1/2 cups shredded mozzarella cheese (divided)
- 1/4 cup grated parmesan cheese
- 1/4 cup heavy cream (or milk)
- 1/4 cup vegetable broth
- 1 egg, beaten
- 2 cups fresh baby spinach
- 1 small shallot, minced
- 2 garlic cloves, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon ground nutmeg
- Salt and black pepper, to taste
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a medium casserole dish.
- Cook pasta in salted boiling water until al dente (about 8–10 minutes). Drain and set aside.
- In a large bowl, whisk together pumpkin purée, ricotta, beaten egg, 1 cup mozzarella, parmesan, broth, and cream until smooth.
- Stir in shallot, garlic, spinach, oregano, Italian seasoning, red pepper flakes, nutmeg, salt, and black pepper.
- Fold in the cooked pasta until evenly coated.
- Transfer mixture to the greased casserole dish and bake for 15 minutes, until bubbling around the edges.
- Top with remaining 1/2 cup mozzarella and return to the oven for 5–10 minutes, until golden and melted.
- Let rest for 5–10 minutes before serving.
Notes
- Use gluten-free pasta for a gluten-free version.
- Swap in kale, mushrooms, or roasted red peppers for variation.
- Add cooked sausage or chicken for extra protein.
- Use vegan cheese and cream to make it dairy-free or vegan.
- Top with toasted nuts or herbs like sage or basil for added flavor and crunch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1/6 of dish
- Calories: 420
- Sugar: 4g
- Sodium: 460mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 80mg
