Cheesy Pumpkin Ricotta Pasta Bake: An Indulgent Fall Delight
Enjoy the perfect blend of flavors in this Cheesy Pumpkin Ricotta Pasta Bake, a delightful dish for the fall season.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Pasta
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 12 ounces pasta
- 2 cups pumpkin puree
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/2 cup parmesan cheese, grated
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1/2 cup milk
Instructions
- Preheat the oven to 375°F (190°C).
- Cook pasta according to package instructions; drain.
- In a large bowl, mix pumpkin puree, ricotta cheese, mozzarella, half of the parmesan, garlic, salt, pepper, Italian seasoning, and milk.
- Add cooked pasta to the pumpkin mixture and stir to combine.
- Transfer the mixture to a greased baking dish and top with remaining parmesan.
- Bake for 25-30 minutes, until bubbly and golden.
Notes
- For a crunchy topping, add breadcrumbs before baking.
- You can substitute other cheeses if desired.
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 50mg
Keywords: Cheesy Pumpkin Ricotta Pasta Bake, Fall Recipes, Pumpkin Pasta