Baked Pumpkin Ricotta Pasta
Indulge in the creamy, cozy flavors of fall with this Baked Pumpkin Ricotta Pasta, a comforting dish that transforms simple ingredients into a show-stopping meal. Al dente penne or rigatoni is coated in a luscious blend of pumpkin puree, ricotta cheese, and fragrant sage, with a hint of nutmeg for a warm, spiced note. Topped with golden mozzarella, parmesan, and crispy breadcrumbs, this baked masterpiece features layers of creamy texture and satisfying crunch. Perfect for a weeknight dinner or a special occasion, this oven-baked pasta is an excellent way to bring rich, seasonal flavors to the table. Easy to make in under an hour, it serves four and pairs beautifully with a crisp green salad or crusty bread for a complete, crowd-pleasing meal.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 350 g Pasta (penne or rigatoni)
- 400 g Pumpkin puree
- 250 g Ricotta cheese
- 60 g Parmesan cheese, grated
- 100 g Mozzarella cheese, shredded
- 150 ml Heavy cream
- 2 pieces Garlic cloves, minced
- 2 tbsp Olive oil
- 0.25 tsp Nutmeg, ground
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 tbsp Fresh sage leaves, chopped
- 50 g Breadcrumbs
Directions
Step 1
Preheat your oven to 200°C (400°F).
Step 2
Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside.
Step 3
In a large skillet or saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Step 4
Stir in the pumpkin puree, heavy cream, ground nutmeg, salt, black pepper, and chopped sage leaves. Let the mixture simmer for 5 minutes, stirring occasionally.
Step 5
Remove the pumpkin sauce from heat and mix in the ricotta cheese and half of the grated Parmesan cheese until smooth and creamy.
Step 6
Combine the cooked pasta with the pumpkin ricotta sauce in a large mixing bowl. Transfer the mixture to a lightly greased 9x13-inch baking dish.
Step 7
Top the pasta evenly with the shredded mozzarella cheese, the remaining Parmesan cheese, and the breadcrumbs.
Step 8
Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbly.
Step 9
Remove from the oven and let it rest for 5-10 minutes before serving.
Nutrition Facts
| Serving size | (1401.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2643.3 |
| Total Fat 161.0g | 0% |
| Saturated Fat 80.2g | 0% |
| Polyunsaturated Fat 5.7g | |
| Cholesterol 449.8mg | 0% |
| Sodium 5171.3mg | 0% |
| Total Carbohydrate 200.6g | 0% |
| Dietary Fiber 19.9g | 0% |
| Total Sugars 22.8g | |
| Protein 106.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 2570.4mg | 0% |
| Iron 12.4mg | 0% |
| Potassium 1318.2mg | 0% |
Source of Calories