Description
A comforting and creamy cheesy pumpkin ricotta pasta bake that combines the rich flavors of pumpkin puree with creamy ricotta and melted mozzarella. Perfect for a cozy fall dinner, this baked pasta dish is infused with fragrant herbs and topped with Parmesan for a deliciously golden finish.
Ingredients
Scale
Pasta
- 8 oz (225g) pasta shells or your choice of pasta
Cheese and Dairy
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup heavy cream
Vegetables and Herbs
- 2 cups (one 15 oz can) pumpkin puree
- 2 cloves garlic, minced
- 1/2 teaspoon dried sage
- 1/2 teaspoon dried thyme
- 1/2 teaspoon nutmeg
- Salt and pepper to taste
- Fresh parsley or basil, chopped, for garnish
Other
- 2 tablespoons olive oil
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to get it ready for baking the pasta dish.
- Cook Pasta: Cook the pasta shells according to the package instructions until al dente. Drain well and set aside to cool slightly.
- Prepare Sauce Mixture: In a large mixing bowl, combine pumpkin puree, ricotta cheese, heavy cream, minced garlic, dried sage, dried thyme, nutmeg, salt, and pepper. Stir thoroughly until the mixture is smooth and well blended.
- Grease Baking Dish: Lightly grease a baking dish with olive oil to prevent sticking and add flavor.
- Assemble Pasta and Sauce: Spread the cooked pasta evenly in the greased baking dish, then pour the pumpkin and ricotta mixture over the pasta, making sure it coats the pasta evenly.
- Add Cheese Topping: Sprinkle shredded mozzarella and half of the grated Parmesan cheese evenly over the top of the pasta mixture.
- Bake Covered: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes to allow the flavors to meld and the dish to heat through.
- Bake Uncovered: Remove the foil and continue baking for an additional 10 minutes or until the cheese is golden, bubbly, and slightly crisp on top.
- Finish with Parmesan: Remove the pasta bake from the oven and let it cool slightly. Sprinkle the remaining Parmesan cheese over the top for an extra cheesy finish.
- Garnish and Serve: Garnish with fresh chopped parsley or basil before serving to add a fresh and vibrant touch.
Notes
- You can substitute pasta shells with any pasta shape such as penne or rigatoni for variation.
- Use fresh herbs if available for a more aromatic dish.
- For a lighter version, substitute heavy cream with half-and-half or a plant-based alternative, but the texture may vary.
- To make this dish vegetarian, ensure that the Parmesan cheese used is free of animal rennet.
- Leftovers can be stored refrigerated for up to 3 days and reheated in the oven to maintain crispness.
