Baked Pumpkin Ricotta Pasta
Indulge in the creamy, cozy flavors of fall with this Baked Pumpkin Ricotta Pasta, a comforting dish that transforms simple ingredients into a show-stopping meal. Al dente penne or rigatoni is coated in a luscious blend of pumpkin puree, ricotta cheese, and fragrant sage, with a hint of nutmeg for a warm, spiced note. Topped with golden mozzarella, parmesan, and crispy breadcrumbs, this baked masterpiece features layers of creamy texture and satisfying crunch. Perfect for a weeknight dinner or a special occasion, this oven-baked pasta is an excellent way to bring rich, seasonal flavors to the table. Easy to make in under an hour, it serves four and pairs beautifully with a crisp green salad or crusty bread for a complete, crowd-pleasing meal.
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Recipe Information
Ingredients
- 350 g Pasta (penne or rigatoni)
- 400 g Pumpkin puree
- 250 g Ricotta cheese
- 60 g Parmesan cheese, grated
- 100 g Mozzarella cheese, shredded
- 150 ml Heavy cream
- 2 pieces Garlic cloves, minced
- 2 tbsp Olive oil
- 0.25 tsp Nutmeg, ground
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 tbsp Fresh sage leaves, chopped
- 50 g Breadcrumbs
Instructions
Preheat your oven to 200°C (400°F).
Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside.
In a large skillet or saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Stir in the pumpkin puree, heavy cream, ground nutmeg, salt, black pepper, and chopped sage leaves. Let the mixture simmer for 5 minutes, stirring occasionally.
Remove the pumpkin sauce from heat and mix in the ricotta cheese and half of the grated Parmesan cheese until smooth and creamy.
Combine the cooked pasta with the pumpkin ricotta sauce in a large mixing bowl. Transfer the mixture to a lightly greased 9x13-inch baking dish.
Top the pasta evenly with the shredded mozzarella cheese, the remaining Parmesan cheese, and the breadcrumbs.
Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbly.
Remove from the oven and let it rest for 5-10 minutes before serving.
Nutrition Facts
Calories |
668 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.5 g | 53% | |
| Saturated Fat | 21.4 g | 107% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 1087 mg | 47% | |
| Total Carbohydrate | 47.8 g | 17% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 5.3 g | ||
| Protein | 27.1 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 519 mg | 40% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 367 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
