Cheesy Pumpkin Ricotta Pasta Bake is a cozy and comforting dish that brings together creamy ricotta, smooth pumpkin, and gooey melted cheese all baked to perfection with pasta. The pumpkin adds a gentle sweetness and lovely autumnal flavor, while the ricotta makes every bite nice and creamy. It’s a simple, hearty meal that feels like a warm hug on a plate.
I love making this pasta bake when I want something easy but special enough to share with family or friends. Mixing pumpkin with ricotta gives the dish a unique twist that makes it stand out from your usual cheesy pasta. Plus, it’s great because you can prepare it ahead of time and just pop it in the oven when you’re ready—perfect for busy days or cozy weekends at home.
One of my favorite ways to enjoy this bake is with a simple side salad and some crusty bread to soak up all the cheesy pumpkin sauce. It’s perfect for chilly evenings when you want something warm and satisfying but without too much fuss. I always look forward to leftovers the next day, which taste even better as the flavors meld together overnight.
Key Ingredients & Substitutions
Pumpkin Puree: This adds creaminess and that warm, subtle sweetness. You can use canned pumpkin or fresh roasted pumpkin. If you want, butternut squash puree is a nice substitute too.
Ricotta Cheese: It makes the bake creamy and soft. If you don’t have ricotta, cottage cheese or mascarpone work well as a replacement.
Pasta: Penne or rigatoni are ideal because their shapes hold the sauce nicely. You can swap for rigatoni, ziti, or even fusilli if needed.
Cheese Mix: Mozzarella melts beautifully for that gooey top, while Parmesan brings a touch of nutty flavor. You can swap Parmesan for pecorino or asiago if you want a bit more tang.
Greens: Fresh spinach or kale add color and nutrition. Spinach is milder, kale has a heartier bite. You can leave out the greens if you prefer or use chard or swiss chard.
How Do You Make a Creamy, Flavorful Pumpkin Sauce?
The pumpkin sauce is the heart of this dish. Getting the flavors balanced and creamy matters. Here’s how to do it right:
- Sauté onions gently until soft and sweet—don’t rush this step.
- Add garlic and herbs and cook shortly to release their aroma.
- Stir in pumpkin puree with cream or milk. Cook on low heat, stirring often, until it’s warm and thickened slightly.
- Season well with salt and pepper; pumpkin needs seasoning to shine.
- Finally, stir in ricotta off the heat to keep it creamy and smooth, not curdled.
Taking it slow and gently warming the sauce helps keep it silky and full of flavor for the bake.
Equipment You’ll Need
- Large pot – perfect for boiling pasta evenly without sticking.
- Large skillet – to sauté onions, garlic, and cook the pumpkin sauce smoothly.
- Wooden spoon or silicone spatula – gentle for stirring and folding ingredients without scratching your pan.
- 9×13 inch baking dish – roomy enough for the pasta bake to cook evenly and brown on top.
- Colander – to drain the pasta easily after boiling.
- Mixing bowl – to combine pasta and sauce well before transferring to the baking dish.
Flavor Variations & Add-Ins
- Add cooked Italian sausage or diced pancetta for a meaty, savory punch that balances pumpkin sweetness.
- Swap spinach for sautéed mushrooms to add a rich, earthy flavor that pairs nicely with cheese.
- Replace mozzarella with sharp cheddar or fontina for a different cheesy melt and tanginess.
- Stir in a pinch of nutmeg or cinnamon to enhance the autumn flavors, giving the dish a warm, cozy spice note.
How to Make Cheesy Pumpkin Ricotta Pasta Bake
Ingredients You’ll Need:
Pasta & Vegetables:
- 12 oz (340 g) penne or rigatoni pasta
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 cup fresh spinach or kale, roughly chopped
- 1 cup cherry tomatoes, halved
Cheese & Dairy:
- 1 cup pumpkin puree (fresh or canned)
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ½ cup heavy cream or whole milk
Seasonings & Oils:
- 2 tbsp olive oil
- 1 tsp dried sage or 1 tbsp fresh sage, chopped
- ½ tsp dried thyme or fresh thyme leaves
- Salt and freshly ground black pepper, to taste
- Fresh basil leaves, for garnish
Time Needed:
You’ll need about 15 minutes to prep the ingredients and cook the pasta, then another 20-25 minutes to bake the dish until bubbly and golden. Altogether, plan for around 40 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare Your Oven and Pasta:
Preheat the oven to 375°F (190°C) and grease a 9×13 inch baking dish. Bring a large pot of salted water to a boil, cook the pasta until it’s just tender (al dente), then drain and set it aside.
2. Make the Pumpkin Ricotta Sauce:
Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook for about 4-5 minutes until soft and translucent. Stir in garlic, sage, and thyme, cooking for 1-2 minutes until fragrant. Add pumpkin puree and cream, stirring frequently until warmed through. Season with salt and pepper. Toss in your spinach or kale and cook until wilted, about 2-3 minutes. Remove the skillet from heat and fold in the ricotta cheese until smooth.
3. Combine and Bake:
In a big mixing bowl, mix the cooked pasta with your pumpkin-ricotta sauce. Add the cherry tomatoes, half of the mozzarella, and half of the Parmesan, folding gently to combine. Transfer this mix to your prepared baking dish. Sprinkle the remaining mozzarella and Parmesan evenly on top. Bake uncovered for 20 to 25 minutes until the cheese is melted and golden brown. Let it rest for 5 minutes once out of the oven, then garnish with fresh basil leaves and serve warm.
Can I Use Frozen Spinach Instead of Fresh?
Yes! Just make sure to thaw and drain frozen spinach well before adding it to avoid excess moisture in the bake. Squeeze out as much water as possible for the best texture.
Can I Prepare This Pasta Bake Ahead of Time?
Absolutely! You can assemble the dish, cover it tightly, and refrigerate for up to 24 hours before baking. When ready, bake it a few extra minutes until heated through and bubbly.
What Can I Substitute for Ricotta Cheese?
If you don’t have ricotta, cottage cheese or mascarpone are great alternatives. Just be sure to blend cottage cheese well if you prefer a smoother texture.
How Should I Store Leftovers?
Store leftover pasta bake in an airtight container in the fridge for up to 3 days. Reheat leftovers in the oven or microwave until hot throughout, stirring occasionally for even heating.
