This Cheesy Pumpkin Ricotta Pasta Bake is a cozy, creamy dish that mixes the sweetness of pumpkin with the rich, smooth texture of ricotta cheese. It’s all baked together with pasta and topped with lots of melted cheese, creating a golden, bubbly crust that’s super inviting. The pumpkin adds a gentle warmth and a hint of fall flavor without being overpowering.
I love making this pasta bake when I want something comforting but a little different from the usual cheesy pasta dishes. The ricotta keeps it light and fluffy, which balances perfectly with the soft pumpkin and tender pasta. One of my favorite things to do is to sprinkle some fresh herbs like sage or thyme on top before baking – it adds just the right touch of earthiness.
This dish is great for feeding a crowd or enjoying leftovers the next day because it tastes even better after the flavors have had time to settle. I usually serve it with a simple green salad or some garlic bread to round out the meal. Honestly, it’s one of those recipes that makes the kitchen smell amazing and leaves everyone asking for seconds!
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin works great and saves time, but fresh pumpkin puree adds a brighter flavor. If you can’t find pumpkin, try butternut squash puree—it’s sweet and silky too.
Ricotta Cheese: Ricotta makes the dish creamy and light. If you prefer, substitute it with cottage cheese for a similar texture, or use crème fraîche for extra richness.
Pasta: Penne or rigatoni hold the sauce well, but any medium or large pasta shape works fine—ziti, shells, or even rotini. Just avoid very thin pasta that may get mushy after baking.
Cheese: Mozzarella melts nicely, giving a stretchy, gooey top. Parmesan adds a salty, nutty kick. For a different touch, try asiago or fontina instead of parmesan.
Herbs & Spices: Sage and thyme bring earthiness that pairs well with pumpkin. Fresh herbs will brighten the dish but dried herbs work well too. Nutmeg adds a warm, subtle spice—don’t skip this one!
How Do You Get a Creamy But Not Soggy Pasta Bake?
Balancing moisture and texture is key to a great pasta bake. Here’s how I make sure it turns out creamy but not watery or mushy:
- Cook pasta al dente: Slightly firm pasta holds its shape and won’t overcook in the oven.
- Drain pasta well: Excess water can make the bake soggy, so drain thoroughly before mixing.
- Mix sauce and pasta while warm: This helps the sauce coat the pasta evenly.
- Layer cheese thoughtfully: Adding cheese in layers (under and on top) helps keep moisture in and creates a nice crust.
- Don’t overbake: Baking for 25-30 minutes is ideal. Keep an eye on the color; once cheese turns golden and bubbly, it’s ready.
These tips help me get a perfect balance of creamy sauce and baked cheese without sogginess every time!
Equipment You’ll Need
- Large pot – to boil the pasta; I like one with a strainer insert to make draining easier.
- Skillet or sauté pan – for cooking the onion, garlic, and pumpkin sauce; a nonstick pan keeps things simple.
- Mixing bowl – to combine the pasta and sauce smoothly without a mess.
- 9×13 inch baking dish – perfect size for even baking and plenty of pasta.
- Wooden spoon or spatula – great for stirring without scratching your pans.
Flavor Variations & Add-Ins
- Add cooked sausage or crumbled bacon for a smoky, meaty touch that pairs well with pumpkin.
- Mix in sautéed spinach or kale for extra greens and a nutrient boost without changing the flavors much.
- Try swapping mozzarella for smoked gouda to give the bake a mild smoky flavor.
- Stir in a pinch of red pepper flakes or a drizzle of chili oil for a subtle spicy kick that brightens the dish.
How to Make Cheesy Pumpkin Ricotta Pasta Bake
Ingredients You’ll Need:
Pasta & Sauces:
- 12 oz (340 g) penne or rigatoni pasta
- 1 ½ cups pumpkin puree (canned or fresh)
- 1 cup ricotta cheese
- 1 cup milk (whole or 2%)
Cheeses:
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
Veggies & Flavors:
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried sage (or 1 tablespoon fresh sage, chopped)
- ½ teaspoon dried thyme
- ½ teaspoon ground nutmeg
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped for garnish
How Much Time Will You Need?
Prepare this dish in about 15 minutes for prep and cooking the pasta and sauce. Then bake it in the oven for 25-30 minutes, plus a 5 minutes cooling and garnishing time. In total, plan for around 45 minutes from start to serving a warm, cheesy bake.
Step-by-Step Instructions:
1. Prepping the Oven and Baking Dish:
Start by preheating your oven to 375°F (190°C). Lightly grease a 9×13 inch (22×33 cm) baking dish so the pasta bake won’t stick.
2. Cooking the Pasta:
Boil a large pot of salted water and cook the penne or rigatoni until just al dente (firm to the bite). Drain well and set aside—this helps keep the pasta tasty and not mushy after baking.
3. Making the Pumpkin Sauce:
In a skillet over medium heat, warm the olive oil. Add the chopped onion and sauté until soft and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
Stir in the pumpkin puree, dried sage, thyme, and nutmeg. Let it cook gently for 2-3 minutes so all the flavors blend together.
Pour in the milk, stirring well until smooth. Remove the skillet from heat and season with salt and pepper to your taste.
4. Combining Pasta and Sauce:
In a large bowl, gently mix the cooked pasta with the pumpkin sauce and the ricotta cheese until everything is evenly coated.
5. Assembling the Bake:
Place half of the pumpkin pasta mixture into the greased baking dish. Sprinkle half of the shredded mozzarella and grated Parmesan cheese over it.
Add the remaining pasta mixture on top, spreading it out evenly. Finish by topping with the remaining mozzarella and Parmesan cheese.
6. Baking:
Put the dish in the oven and bake uncovered for 25-30 minutes. You’ll know it’s ready when the cheese on top is melted, bubbly, and golden brown.
7. Finishing Touches:
Take the pasta bake out of the oven and let it cool for about 5 minutes. Sprinkle fresh chopped parsley over the top for a fresh, vibrant flavor before serving.
Can I Use Frozen Pumpkin Puree?
Yes! Just make sure to thaw it completely in the fridge or microwave before using. Stir well to smooth out any excess liquid before adding to the sauce to avoid extra moisture.
What Can I Substitute for Ricotta Cheese?
You can use cottage cheese for a similar texture or cream cheese for a richer, creamier bake. Just keep in mind cream cheese will change the flavor slightly, making it tangier.
Can I Prepare This Dish Ahead of Time?
Absolutely! Assemble the pasta bake but hold off on baking. Cover and refrigerate for up to 24 hours. When ready, bake as directed, adding a few extra minutes if baking from cold.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven until warmed through to keep the cheese melty, or microwave in shorter bursts to avoid drying out.
