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Pumpkin Ricotta Pasta Bake Recipe

Pumpkin Ricotta Pasta Bake Recipe

Cozy baked pasta layered with a creamy pumpkin-ricotta sauce, spinach, and melty mozzarella. Comforting fall flavors in every bite.
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Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 6

Ingredients
 

Main Ingredients

  • 12 oz dried rigatoni or penne
  • 1 tbsp olive oil
  • 0.33 cup finely diced shallot
  • 2 tsp minced garlic
  • 1 cup pumpkin puree use plain canned pumpkin, not pie filling
  • 1 cup whole-milk ricotta cheese
  • 0.75 cup milk or half-and-half for richer sauce
  • 0.5 cup vegetable broth pasta cooking water works too
  • 0.5 cup grated Parmesan cheese
  • 1.5 cup shredded mozzarella
  • 2 cup baby spinach, loosely packed
  • 0.5 cup panko breadcrumbs
  • 1 tbsp melted butter for tossing with breadcrumbs
  • 1 tsp dried sage or 1 tbsp chopped fresh
  • 0.25 tsp ground nutmeg
  • 0.25 tsp red pepper flakes optional heat
  • 1.25 tsp kosher salt plus more for pasta water
  • 0.5 tsp black pepper
  • 2 tbsp chopped fresh parsley for garnish

Instructions

Preparation Steps

  • Heat oven to 400°F. Lightly grease a 9x13-inch baking dish.
  • Boil pasta in well-salted water until 1–2 minutes shy of al dente. Reserve some cooking water, then drain.
  • Warm olive oil in a large skillet over medium heat. Soften shallot for 2–3 minutes.
  • Stir in garlic and cook 30 seconds. Whisk in pumpkin, milk, and broth until smooth.
  • Season with sage, nutmeg, red pepper flakes, salt, and black pepper. Simmer gently for 3–5 minutes.
  • Take off heat. Fold in ricotta and Parmesan until creamy and well combined.
  • Toss drained pasta and spinach with the warm sauce. Splash in a little reserved water if needed to loosen.
  • Combine breadcrumbs with melted butter in a bowl until evenly moistened.
  • Spread pasta mixture in the baking dish. Top with mozzarella, then sprinkle on the buttery crumbs.
  • Bake until bubbling and golden, 18–22 minutes. Rest 5 minutes, then garnish with parsley and serve.

Notes

Swap spinach for chopped kale, or add browned Italian sausage for extra protein. Assemble up to a day ahead, cover, and refrigerate; add 5–10 minutes to bake time. Leftovers reheat well with a splash of milk.
This recipe is an original creation inspired by classic Pumpkin Ricotta Pasta Bake Recipe flavors. All ingredient ratios and instructions are independently developed.