Cheesy Pumpkin Ricotta Pasta Bake is a comforting dish that brings together creamy ricotta, tender pumpkin, and plenty of melty cheese all baked until golden and bubbly. The pasta soaks up the flavors, making every bite warm and satisfying with a bit of autumn in every forkful.
I love making this pasta bake when I want something cozy but a little different from the usual. The pumpkin adds a subtle sweetness and creaminess that pairs so well with the ricotta and cheese. It’s one of those dishes that’s easy to prepare but feels special enough for guests or a relaxed family dinner.
My favorite way to serve this is straight from the oven with a green salad on the side. It’s perfect for chilly evenings when you want something filling but not too heavy. Plus, the leftovers taste just as good the next day, which I always appreciate!
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree works great, but if you prefer a fresher taste, roast and mash fresh pumpkin. You can also substitute with butternut squash puree for a sweeter, nuttier flavor.
Ricotta Cheese: Ricotta gives creaminess and light texture. For a dairy-free option, try a firm tofu blended with a little lemon juice or use a plant-based ricotta.
Cheese: Mozzarella and Parmesan add gooey melt and sharpness. If you want a stronger cheese flavor, swap mozzarella for fontina or provolone. Vegan cheeses also work if baked well.
Pasta: Rigatoni or penne hold sauce nicely, but any tube or ridged pasta will do. Choose gluten-free pasta if needed, just watch for shorter cooking times.
How Do I Get the Sauce Just Right for Creamy Pasta Bake?
Getting the sauce creamy and flavorful makes this bake shine. Here’s how to do it:
- Warm diced onion and garlic gently to release sweetness without burning.
- Mix pumpkin puree with herbs (thyme, nutmeg, paprika) for balanced flavor depth.
- Add milk or cream slowly and simmer to slightly thicken the sauce before mixing with pasta.
- Fold in ricotta and part of the cheeses off heat to keep the sauce smooth and creamy.
This method helps the pumpkin flavor blend with creamy textures so every forkful tastes smooth and rich without being runny or dry.
Equipment You’ll Need
- Large pot – for boiling the pasta evenly without sticking.
- Large skillet – to sauté onions and garlic and cook the pumpkin sauce.
- Mixing bowl – to combine pasta with sauce and cheeses easily.
- 8×12-inch baking dish – roomy enough to spread the pasta bake for even cooking and browning.
- Wooden spoon or silicone spatula – perfect for stirring without scratching your pans.
Flavor Variations & Add-Ins
- Add cooked Italian sausage or crumbled bacon for a smoky, meaty twist that pairs well with pumpkin.
- Stir in wilted spinach or kale to boost greens and add freshness.
- Use goat cheese instead of ricotta for a tangy, creamy flavor that brightens the dish.
- Sprinkle red pepper flakes or a dash of cayenne for a spicy kick that balances the richness.
Cheesy Pumpkin Ricotta Pasta Bake
Ingredients You’ll Need:
Pasta & Sauce:
- 12 oz (340 g) rigatoni or penne pasta
- 2 cups pumpkin puree (canned or fresh roasted and mashed)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp fresh thyme leaves (plus extra for garnish)
- ½ tsp ground nutmeg
- ½ tsp smoked paprika (optional)
- Salt and black pepper to taste
- 1 cup whole milk or cream
Cheese:
- 1 ½ cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 1 cup grated Parmesan cheese
Garnish (optional):
- Fresh parsley or sage
How Much Time Will You Need?
Prepare this cheesy pumpkin ricotta pasta bake in about 40 minutes total. It takes roughly 10-15 minutes to prepare and cook the pasta and sauce, plus 20-25 minutes baking time. After baking, let it rest for 5 minutes before serving to let the flavors meld and the cheese set perfectly.
Step-by-Step Instructions:
1. Preheat and Prepare:
Set your oven to 375°F (190°C). Lightly grease a large baking dish with olive oil or butter to prevent sticking and prepare for baking.
2. Cook the Pasta:
Bring a large pot of salted water to a rolling boil. Cook the pasta following package instructions until al dente (firm to the bite). Drain the pasta and set it aside.
3. Make the Pumpkin Sauce:
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onion and sauté for about 5 minutes until it becomes translucent. Add garlic and cook for an additional minute until aromatic.
Stir in the pumpkin puree, thyme, nutmeg, smoked paprika (if using), salt, and pepper. Cook the mixture for 3-4 minutes to warm through and let the flavors combine.
Pour in the milk or cream, stir well, and simmer gently for 3-4 minutes until the sauce thickens slightly. Remove the skillet from heat.
4. Combine Pasta and Cheese:
In a large bowl, mix the drained pasta with the pumpkin sauce until evenly coated. Fold in the ricotta cheese and half of the shredded mozzarella and Parmesan.
5. Assemble and Bake:
Transfer the pasta mixture into the prepared baking dish. Evenly sprinkle the remaining mozzarella and Parmesan cheese on top. Add a few fresh thyme leaves or herbs for added aroma.
Bake in the preheated oven for 20-25 minutes, or until the pasta bake is bubbly and the cheese on top is golden brown.
6. Rest and Serve:
Remove the pasta bake from the oven and let it sit for about 5 minutes. This resting time lets the bake firm up slightly, making it easier to serve.
Garnish with fresh parsley or sage if desired, then serve warm and enjoy the cozy flavors of fall in every bite.
Can I Use Frozen Pumpkin Puree for This Recipe?
Yes! Just thaw the frozen pumpkin puree in the refrigerator overnight or gently warm it in a microwave before using. Make sure it’s well drained if it seems watery to avoid a runny sauce.
Can I Substitute Ricotta Cheese?
Absolutely! Cottage cheese or mascarpone can work as alternatives. If you prefer a dairy-free option, try blended silken tofu or plant-based ricotta substitutes.
How Can I 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 through. Adding a splash of milk can help refresh the sauce when reheating.
Can I Add Vegetables or Meat to This Dish?
Yes! Stir in cooked spinach, kale, or sautéed mushrooms for extra veggies. Cooked sausage or bacon also pairs well for a heartier bake.
