Description

Cheesy Pumpkin Ricotta Pasta Bake is the ultimate comfort food, combining creamy ricotta and roasted pumpkin with perfectly cooked pasta for a delightful dish that warms the heart. Ideal for cozy gatherings or weeknight dinners, this baked pasta creation is not only delicious but also easy to prepare. Each bite delivers a rich blend of flavors, making it a guaranteed crowd-pleaser. Enjoy this vibrant meal that brings family and friends together around the table!

Ingredients

Scale

8 oz penne pasta
2 cups fresh pumpkin, cubed
1 cup ricotta cheese
1/2 cup grated Parmesan cheese (plus extra for topping)
2 cups fresh spinach
3 cloves garlic, minced
1/4 tsp ground nutmeg
2 tbsp extra virgin olive oil
Salt and pepper to taste

Instructions

Preheat oven to 375°F (190°C) and grease a large baking dish with olive oil.
Cook penne in salted boiling water until al dente; drain and set aside.
Sauté garlic in olive oil over medium heat until fragrant (about 1–2 minutes).
Add cubed pumpkin and spinach; cook until pumpkin softens (about 5 minutes). Season with salt, pepper, and nutmeg.
In a bowl, mix ricotta with half of the Parmesan. Combine with cooked pasta and sautéed veggies until well coated.
Transfer mixture to the greased dish, top with remaining Parmesan, drizzle with olive oil, and bake for 25–30 minutes until golden brown.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 cup (240g)
Calories: 350
Sugar: 4g
Sodium: 400mg
Fat: 17g
Saturated Fat: 7g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 39g
Fiber: 3g
Protein: 13g
Cholesterol: 30mg

Keywords: For deeper flavor, roast the pumpkin before adding it to the dish. Feel free to substitute other pasta shapes or add breadcrumbs on top for extra crunch. Leftovers can be stored in an airtight container in the fridge for up to three days.