This Cheesy Pumpkin Ricotta Pasta Bake is a cozy, comforting dish that’s perfect for cooler nights. It combines creamy ricotta cheese, smooth pumpkin puree, and gooey melted cheese all baked together with tender pasta for a deliciously warm and satisfying meal.
I love how the pumpkin adds a subtle sweetness and a lovely fall vibe without being overpowering. The ricotta keeps it nice and creamy, while the cheese on top gets all golden and bubbly in the oven. It’s simple to throw together but tastes like you’ve spent hours making it.
My favorite way to serve this is right out of the oven with a sprinkle of fresh herbs and a side of crusty bread to soak up every last bit. It’s a great dish for family dinners or even for hosting friends when you want something both hearty and a little bit special.
Key Ingredients & Substitutions
Penne Pasta: Penne’s tube shape holds sauce well, making each bite flavorful. You can swap it for rigatoni or ziti if that’s what you have on hand.
Pumpkin Puree: Use canned pumpkin puree for convenience, but homemade works great too. For a twist, try sweet potato or butternut squash puree as a substitute.
Ricotta Cheese: This adds creaminess and mild flavor. If you can’t find ricotta, cottage cheese blended smooth or cream cheese can work in a pinch.
Mozzarella & Parmesan: Mozzarella melts beautifully for that cheesy stretch, while Parmesan adds a sharp, nutty kick. Feel free to experiment with cheeses like fontina or asiago.
Sage: Sage brings a lovely earthy note that pairs perfectly with pumpkin. If fresh sage isn’t available, dried works fine; just use less as it’s more concentrated.
How Can You Get a Creamy, Bubbly Pasta Bake Without It Being Dry?
To keep the pasta bake creamy and prevent dryness, follow these tips:
- Don’t overcook pasta: Cook it to al dente because it will continue to cook in the oven.
- Use enough sauce: The pumpkin cream sauce should coat the pasta well, not just lightly cover it.
- Mix cheese carefully: Fold ricotta gently to keep pockets of creamy goodness throughout the dish.
- Cover or watch baking time: Bake uncovered only at the end to get a bubbly top, but don’t overbake as it dries out quickly.
- Add moisture if needed: If the sauce looks thick before baking, stir in a splash more cream or milk for softness.
Equipment You’ll Need
- Large pot – to cook the pasta evenly without sticking.
- Skillet or frying pan – perfect for sautéing onions and garlic gently.
- Mixing bowl – big enough to toss the pasta with the sauce and cheese easily.
- Baking dish – a 9×13-inch or similar size works great for even baking and browning.
- Wooden spoon or spatula – for mixing without breaking the pasta.
Flavor Variations & Add-Ins
- Add cooked Italian sausage or ground turkey for extra protein and a savory boost.
- Mix in sautéed spinach or kale to add freshness and a pop of green.
- Swap pumpkin with butternut squash puree for a slightly sweeter, nuttier taste.
- Sprinkle crushed red pepper flakes into the sauce for a little heat if you like spice.
How to Make Cheesy Pumpkin Ricotta Pasta Bake?
Ingredients You’ll Need:
Pasta and Sauce:
- 12 oz (340g) penne pasta
- 1 cup pumpkin puree (canned or homemade)
- 1 cup heavy cream or whole milk
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 2 tbsp olive oil
- 1 tsp dried sage (or 1 tbsp fresh sage chopped)
- Salt and black pepper to taste
Cheese:
- 1 ½ cups ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Fresh sage leaves for garnish (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 20-25 minutes to bake. So, in around 40 minutes total, you’ll have a warm, cheesy, and comforting pasta bake ready to enjoy.
Step-by-Step Instructions:
1. Cook the Pasta:
Fill a large pot with water and add a good pinch of salt. Bring it to a boil and cook the penne pasta according to package directions until it’s just al dente (firm but cooked). Drain the pasta and set it aside.
2. Make the Pumpkin Sauce:
While the pasta cooks, heat olive oil in a skillet over medium heat. Add the chopped onion and cook for about 4-5 minutes until it’s soft and clear. Add the minced garlic and sage, cooking for another 1-2 minutes until fragrant.
Stir in the pumpkin puree and heavy cream. Let the sauce gently simmer for about 5 minutes. Season it well with salt and pepper, then remove the skillet from the heat.
3. Combine and Bake:
In a large bowl, mix the cooked pasta with the pumpkin sauce. Fold in half of the ricotta and half of the mozzarella cheese until well combined.
Transfer this mixture to a baking dish. Spoon the remaining ricotta cheese evenly on top. Then sprinkle the rest of the mozzarella and Parmesan cheese over everything.
Bake uncovered in your preheated oven at 375°F (190°C) for 20-25 minutes, until the top is golden and bubbly.
4. Serve and Enjoy:
Remove from the oven and add fresh sage leaves as a garnish if you like. Serve warm with your favorite green salad or some crusty bread on the side to soak up all the cheesy sauce. Enjoy the cozy flavors of your cheesy pumpkin ricotta pasta bake!
Can I Use Frozen Pumpkin Puree?
Yes! Just thaw it in the fridge overnight or gently warm it in a small pot before using. Make sure it’s well drained to avoid extra moisture in the bake.
Can I Substitute Ricotta Cheese?
Absolutely! Cottage cheese blended until smooth or cream cheese can substitute for ricotta, though the texture may be slightly different but still delicious.
How Do I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through.
Can I Add Vegetables or Meat to This Dish?
Yes! Sautéed spinach, kale, or cooked sausage can be stirred into the pasta before baking for extra flavor and nutrition.
