Description

A cozy, velvety pumpkin pasta bake with pockets of creamy ricotta and a crispy Parmesan topping. This weeknight-friendly dish combines sweet pumpkin puree with savory cheese for a sophisticated yet simple comfort meal.

Ingredients

Scale

1 pound (450g) Shells or Cavatappi Pasta
2 tablespoons Unsalted Butter
1 can (15 oz) Pumpkin Puree (plain, not pie filling)
4 cloves Garlic, minced
½ cup (120ml) Heavy Cream
½ teaspoon Nutmeg (freshly grated preferred)
¼ teaspoon Red Pepper Flakes
1 cup (250g) Ricotta Cheese (full-fat)
1 cup (100g) Parmesan Cheese (freshly grated)
2 tablespoons Fresh Basil or Sage, chopped
Salt and Pepper to taste

Instructions

Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish with butter or olive oil.
Bring a large pot of salted water to a boil. Cook pasta until al dente (1-2 minutes less than package directions). Drain and set aside; do not rinse.
In a medium saucepan over medium heat, melt butter. Add minced garlic and red pepper flakes; sauté for 1 minute until fragrant.
Pour in pumpkin puree and heavy cream. Whisk until smooth. Stir in nutmeg, salt, and pepper.
Simmer sauce gently for 3-4 minutes until it thickens slightly and coats the back of a spoon. Remove from heat.
In a large bowl, toss drained pasta with the pumpkin sauce until evenly coated.
Spread half of the pasta mixture into the prepared baking dish. Dollop spoonfuls of ricotta cheese over the pasta. Top with remaining pasta mixture.
Sprinkle grated Parmesan evenly over the top.
Bake for 25-30 minutes until sauce is bubbling and cheese is golden brown and crispy.
Let rest for 5 minutes before serving. Garnish with fresh basil or sage.

Notes

Ensure you use plain pumpkin puree, not pumpkin pie filling. Drain ricotta if it appears watery to prevent a soupy bake. Undercook pasta slightly as it will continue to cook in the oven. Let the dish rest for 5 minutes after baking to allow the sauce to set. For extra crunch, add panko breadcrumbs mixed with butter before baking.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Main Course
Cuisine: Italian

Nutrition

Serving Size: 1 serving (approx. 1
Calories: 450
Sugar: 6
Sodium: 420
Fat: 16
Saturated Fat: 8
Carbohydrates: 55
Fiber: 4
Protein: 18

Keywords: pumpkin pasta bake, ricotta pasta, parmesan pasta, fall recipes, comfort food, weeknight dinner, vegetarian pasta, pumpkin puree recipes