Description
Cheesy Pumpkin Ricotta Pasta Bake is a crowd‑pleasing autumn casserole that blends smooth pumpkin puree, creamy ricotta, fresh spinach, oregano, and mozzarella for a rich, comforting flavor. Perfect for busy weeknights, this bake comes together in under an hour and serves six, making it ideal for family dinners or meal‑prep. Its vibrant orange hue and cheesy topping create an inviting table‑centerpiece that celebrates fall flavors. Serve hot with a salad for a balanced meal everyone enjoys tonig
Ingredients
Scale
- 12 oz pasta of your choice
- 1 cup pumpkin puree
- 1 cup ricotta cheese
- 2 cups fresh spinach, chopped
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 tsp dried oregano
- Salt and pepper to taste
- 1 tbsp olive oil
Instructions
- Preheat oven to 375°F (190°C). Cook pasta until al dente, drain.
- In a bowl combine pumpkin puree, ricotta, spinach, oregano, salt, and pepper.
- Add pasta to mixture and stir to coat.
- Transfer to greased baking dish, top with mozzarella and Parmesan.
- Bake 25‑30 minutes until bubbly and golden.
- Let cool slightly before serving.
Notes
- The bake can be prepared ahead of time and refrigerated before baking. For a crispier topping
- add breadcrumbs mixed with melted butter before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 6 servings
- Calories: 450
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 4 g
- Protein: 16 g
- Cholesterol: 35 mg
Keywords: Cheesy Pumpkin Ricotta Pasta Bake, pumpkin pasta bake, ricotta pasta recipe, easy fall casserole, autumn comfort food, vegetarian pasta bake, quick dinner recipe, family dinner ideas, pasta bake with spinach