This Cheesy Pumpkin Ricotta Pasta Bake is a comforting and creamy dish that feels like a warm hug on a plate. It combines tender pasta with smooth ricotta cheese and the mild sweetness of pumpkin, all topped with gooey melted cheese that browns just perfectly in the oven. The textures are delightful—the soft pumpkin and ricotta blend nicely with the cheesy, crispy crust, making every bite satisfying and cozy.
I love making this bake especially when the weather starts to cool down. The pumpkin adds a gentle, natural sweetness, and the ricotta keeps the dish rich without being too heavy. Sometimes I like to add a sprinkle of fresh herbs on top just before serving, which gives it a nice fresh pop. It’s simple to throw together, and I’m always amazed at how those few ingredients come together in the oven to create something so comforting.
My favorite way to enjoy this pasta bake is straight from the dish, with a crisp green salad or some roasted veggies on the side. It’s also great for leftovers, since the flavors deepen the next day. If you’re looking for a pasta dish that feels a bit special but isn’t complicated, this one is a winner every time in my kitchen.
Key Ingredients & Substitutions
Pumpkin Puree: Using canned pumpkin puree is easy and reliable, but fresh roasted pumpkin mashed smooth also works great. If you want a slightly sweeter taste, try butternut squash instead.
Ricotta Cheese: Ricotta adds creaminess without heaviness. If you can’t find ricotta, cottage cheese blended until smooth or cream cheese can be good substitutes, though the texture will be a bit different.
Pasta: Rigatoni is ideal for catching the sauce inside its tubes, but penne or ziti can be swapped in. Just pick a short, sturdy pasta that can hold up to baking.
Cheese: Mozzarella melts beautifully for that creamy, gooey texture. Parmesan adds sharp flavor. Feel free to add a little fontina or provolone for extra meltiness if you like.
Herbs & Spices: Sage and oregano bring earthiness that pairs well with pumpkin and cheese. Fresh herbs on top brighten the dish. Nutmeg is optional but adds a subtle warmth if you enjoy cozy fall flavors.
How Can I Make Sure the Pasta Bake Is Creamy & Not Dry?
Getting the perfect creamy texture is key! Here’s how I do it:
- Cook the pasta just until al dente—don’t overcook since it will bake further and absorb sauce.
- Mix the pumpkin puree and ricotta well so the sauce coats every piece of pasta.
- Don’t skimp on the olive oil when cooking the onion and garlic; it helps keep the mixture moist.
- Layer the cheeses evenly and top well to lock in moisture when baking.
- Cover the dish with foil while baking for the first 20 minutes if you want extra creamy inside, then remove foil to brown the top.
Letting the bake cool slightly after coming out of the oven helps it set and makes serving easier. Following these tips, your pasta bake will be creamy inside with a golden cheesy top every time!
Equipment You’ll Need
- Large pot – perfect for boiling pasta evenly without crowding.
- Large skillet – great for sautéing onion and garlic to build flavor.
- Mixing bowl – helps you combine pasta and pumpkin ricotta sauce smoothly.
- Baking dish (about 9×13 inches) – roomy enough for layering pasta and cheese for even baking.
- Wooden spoon or spatula – ideal for stirring mixtures without scratching pans.
- Oven mitts – essential for safely handling the hot baking dish.
Flavor Variations & Add-Ins
- Add cooked sausage or ground turkey to the pumpkin sauce for a meaty twist that boosts protein.
- Stir in fresh spinach or kale before baking for a pop of green and extra nutrients.
- Swap mozzarella for fontina cheese to get a richer, creamier melt.
- Mix in a pinch of smoked paprika or chili flakes for a subtle smoky or spicy kick.
Cheesy Pumpkin Ricotta Pasta Bake
Ingredients You’ll Need:
- 12 ounces rigatoni or similar pasta
- 1 cup pumpkin puree (canned or fresh)
- 1 ½ cups ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 teaspoon dried sage or 2 tablespoons fresh sage, chopped
- 1 teaspoon dried oregano or Italian seasoning
- ½ teaspoon nutmeg (optional, for warm flavor)
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- Fresh parsley or basil, chopped (for garnish)
Time Needed
This delicious pasta bake takes about 15 minutes to prepare and 25-30 minutes to bake in the oven. Altogether, you’ll spend around 45 minutes from start to finish, including boiling the pasta and prepping the sauce.
Step-by-Step Instructions:
1. Preheat and Prepare
Preheat your oven to 375°F (190°C) and lightly grease a large baking dish so your pasta bake doesn’t stick.
2. Cook the Pasta
Bring a large pot of salted water to a boil. Add the rigatoni and cook it until it’s just al dente. Drain the pasta and set it aside, ready for the sauce.
3. Make the Pumpkin Ricotta Sauce
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook for about 3-4 minutes until it’s soft and translucent. Toss in the minced garlic and cook for another minute, just until fragrant.
Stir in the pumpkin puree, sage, oregano, nutmeg (if using), salt, and pepper. Let everything cook together for 2-3 minutes, allowing the flavors to blend and heat through.
Remove the skillet from heat and gently fold in the ricotta cheese until the sauce is creamy and smooth.
4. Combine Pasta and Sauce
In a large bowl, mix the cooked pasta with the pumpkin ricotta sauce, making sure each piece is well coated with the creamy mixture.
5. Assemble and Bake
Spread half of the pasta mixture evenly into your prepared baking dish. Sprinkle half of the mozzarella and Parmesan cheeses on top.
Add the remaining pasta, then top with the rest of the mozzarella and Parmesan for that perfect cheesy crust.
Bake uncovered for 25-30 minutes, until the cheese is melted, bubbly, and beautifully golden.
6. Finish and Serve
Once baked, let the pasta bake sit for about 5 minutes. This helps it set so you can easily serve warm, comforting slices. Garnish with freshly chopped parsley or basil for a lovely fresh touch.
Enjoy your delicious, cheesy pumpkin ricotta pasta bake—perfect for cozy dinners any day of the week!
Can I Use Frozen Pumpkin Puree for This Recipe?
Yes, frozen pumpkin puree works great! Just thaw it completely in the fridge or microwave before using. Make sure to drain any excess moisture if it’s very watery to keep the bake from getting too soggy.
Can I Substitute Ricotta Cheese?
Absolutely! Cottage cheese (blended smooth) or cream cheese are good alternatives. However, ricotta gives the lightest, creamiest texture that pairs perfectly with pumpkin, so try to stick with it if you can!
Can I Prepare This Pasta Bake Ahead of Time?
Yes, you can assemble it a day in advance and refrigerate it covered. When you’re ready, bake it straight from the fridge, adding a few extra minutes to the baking time to ensure it heats through evenly.
How Should I Store Leftovers?
Keep any leftover pasta bake in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave, adding a splash of milk or cream if it seems dry to refresh the creaminess.
