Cheesy Pumpkin Ricotta Pasta Bake is a warm and comforting dish that blends creamy ricotta cheese with the subtle sweetness of pumpkin. The pasta bakes up with a golden, bubbly cheese topping that adds a nice texture contrast to the soft, flavorful filling. It’s like a cozy hug in a casserole dish, perfect for cooler days.
I love how this bake brings together pumpkin in a way that doesn’t overwhelm but adds just a hint of natural sweetness that pairs beautifully with ricotta and melted cheese. It’s a simple twist on a classic pasta bake that feels special without requiring a lot of fuss. I like to add a sprinkle of fresh herbs on top before serving to brighten it up.
This is the kind of meal I often make when I want something that fills the entire kitchen with a delicious smell and feels homemade and satisfying. It’s great as a family dinner or even for feeding a crowd, because it’s easy to prepare ahead and pops right into the oven. I usually serve it with a simple green salad for a fresh balance.
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin for convenience or roast fresh pumpkin for a richer flavor. If you prefer, sweet potato puree works well too and adds natural sweetness.
Ricotta Cheese: Ricotta adds a creamy, mild texture. You can swap it for cottage cheese if you want a lighter option, but expect a slightly different texture.
Cheese Blend: Mozzarella melts beautifully for stretch, while Parmesan adds a salty punch. If you can’t find Parmesan, Pecorino Romano or Asiago are good substitutes.
Herbs: Sage and thyme give earthiness that pairs perfectly with pumpkin. Fresh herbs on top add a nice fresh touch when serving, but dried herbs work fine during cooking.
How Do You Get the Perfect Creamy and Bubbly Bake?
The key is balancing moisture and baking time for a creamy inside and golden top:
- Don’t overcook the pasta; al dente holds up better in the bake.
- Mix pumpkin puree with ricotta and cream to create a smooth sauce that coats the pasta evenly.
- Layer cheese between the pasta for extra cheesiness and a nice melt.
- Bake uncovered so the top turns golden and bubbly but keep an eye to avoid burning.
Let the bake rest a few minutes before serving to help it set and make slicing easier. This extra time lets the cheese and sauce thicken just right.
Equipment You’ll Need
- Large pot – for boiling pasta; choose one with plenty of water space to prevent sticking.
- Skillet or sauté pan – to gently cook garlic and blend flavors without burning.
- Mixing bowl – for combining the pumpkin, ricotta, and spices smoothly.
- Wooden spoon or silicone spatula – to stir the pasta gently without breaking it.
- Baking dish (9×13-inch or similar) – roomy enough to hold the pasta bake for even cooking.
Flavor Variations & Add-Ins
- Add cooked Italian sausage or crumbled bacon for a smoky meat twist that pairs well with pumpkin.
- Mix in sautéed mushrooms or spinach for extra veggies and a boost of earthiness.
- Try swapping mozzarella for fontina or gouda to get a creamier or slightly smoky cheese flavor.
- Sprinkle crushed red pepper flakes or a pinch of cinnamon to add warmth and a touch of spice.
How to Make Cheesy Pumpkin Ricotta Pasta Bake
Ingredients You’ll Need:
Pasta and Sauce:
- 12 oz (340g) pasta (rigatoni or penne)
- 2 cups pumpkin puree (fresh roasted or canned)
- 1 ½ cups ricotta cheese
- ½ cup heavy cream or whole milk
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp dried sage (or fresh sage leaves for garnish)
- ½ tsp dried thyme (plus fresh sprigs for garnish)
- Salt and black pepper, to taste
- Optional: pinch of nutmeg
Cheese Topping:
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Extra ricotta cheese (for dolloping on top)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare plus 25-30 minutes baking time. You’ll spend time boiling pasta, mixing the creamy pumpkin-ricotta sauce, then layering everything for baking. After baking, a short 5-minute rest lets the flavors settle, so plan about 45 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Oven and Pasta:
Preheat your oven to 375°F (190°C) and lightly grease a baking dish. Bring a large pot of salted water to a boil, then cook the pasta according to the package directions until al dente. Drain and set aside.
2. Make the Pumpkin Ricotta Sauce:
While pasta cooks, heat olive oil in a skillet over medium heat. Add minced garlic and sauté until fragrant, about 1-2 minutes. In a large bowl, combine pumpkin puree, ricotta cheese, heavy cream, sautéed garlic, sage, thyme, salt, pepper, and a pinch of nutmeg if you like. Stir well to make a smooth, creamy sauce.
3. Combine Pasta and Sauce:
Add the cooked pasta to the pumpkin ricotta sauce and gently toss until the pasta is evenly coated with the creamy mixture.
4. Layer and Bake:
Place half of the pasta mixture in the greased baking dish. Sprinkle half of the mozzarella and Parmesan cheeses over it. Add the remaining pasta on top, then cover with the rest of the mozzarella and Parmesan. Spoon small dollops of extra ricotta cheese over the top to make it extra creamy.
5. Bake and Garnish:
Bake uncovered for 25-30 minutes or until the top is nicely golden brown and bubbly. Remove from the oven and let it cool for about 5 minutes. Garnish with fresh sage leaves and thyme sprigs if you like. Then serve warm and enjoy!
Can I Use Canned Pumpkin for This Recipe?
Yes, canned pumpkin puree works perfectly and saves time. Just make sure to use pure pumpkin and not pumpkin pie filling, which contains added spices and sugar.
How Can I Make This Pasta Bake Ahead of Time?
You can assemble the pasta bake a day in advance, cover it tightly, and refrigerate. When ready, bake it for about 30-35 minutes until heated through and bubbly.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warmed evenly.
Can I Use a Different Type of Pasta?
Absolutely! Rigatoni or penne are great because their shape holds the sauce well, but other short pasta like fusilli or ziti will work fine too.