Description
A creamy and cheesy pasta bake featuring the comforting flavors of pumpkin and ricotta, perfect for autumn gatherings or a cozy family dinner. This easy-to-make dish bakes to a golden-brown perfection and is sure to become a favorite.
Ingredients
Scale
- 8 ounces of pasta (any shape you prefer)
- 1 cup pumpkin puree
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 egg, beaten
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 teaspoon dried thyme or Italian seasoning
- ½ cup vegetable broth or chicken broth
- ½ cup fresh spinach (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large pot, boil water and cook your pasta according to the package instructions until al dente. Drain and set aside.
- In a large bowl, combine the pumpkin puree, ricotta cheese, beaten egg, garlic powder, onion powder, and seasonings. Mix until smooth.
- Stir in half of the mozzarella and half of the Parmesan cheese into the pumpkin mixture.
- Add the cooked pasta into the pumpkin mixture and combine thoroughly, ensuring every piece of pasta is coated.
- Grease a 9×13 inch baking dish and pour half of the pumpkin pasta mixture into the dish.
- If you’re adding spinach, layer it on top of the pasta mixture.
- Pour the remaining pumpkin pasta mixture on top, smoothing it out evenly.
- Top the casserole with the remaining mozzarella and Parmesan cheese.
- Drizzle the vegetable or chicken broth around the edges of the baking dish to keep the pasta moist.
- Place the dish in the preheated oven and bake for 30-35 minutes, or until the cheese is bubbly and golden brown.
- Allow the dish to cool for about 15-20 minutes before serving. This cooling step helps the layers to set.
Notes
- For a richer taste, consider using fresh pumpkin puree instead of canned. Roasting a pumpkin at home can significantly enhance the flavor.
- Experiment with different cheeses like goat cheese or fontina for a unique twist.
- Add a pinch of nutmeg or cinnamon to the pumpkin mixture to complement the pumpkin’s natural sweetness and warmth.
- This dish can be prepared a day in advance and refrigerated before baking.
- Leftovers can be stored in an airtight container in the refrigerator for up to three days and reheated in the oven or microwave.
- The dish freezes well; wrap individual portions tightly and freeze for up to three months. Thaw overnight in the refrigerator before reheating in the oven.
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (1/6th of the bake)
- Calories: 350 kcal
- Sugar: N/A
- Sodium: N/A
- Fat: 12g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: 18g
- Cholesterol: N/A
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