Cheesy Pumpkin Ricotta Pasta Bake is such a cozy dish, perfect for cooler evenings when you want something comforting without too much fuss. It’s got that creamy ricotta, sweet pumpkin, and gooey cheese all mixed with tender pasta and baked until golden and bubbly on top. The warm flavors and soft textures make it feel like a big, comforting hug on a plate.
I love making this dish when I want a little twist on classic pasta bakes. The pumpkin adds a nice sweetness that balances the cheese beautifully, and the ricotta keeps everything creamy without being heavy. I usually stir in some fresh herbs like sage or thyme for a bit of brightness, but you can keep it simple and still have a delicious meal that everyone will enjoy.
My favorite way to serve this pasta bake is with a side of crisp green salad or steamed veggies to lighten things up a bit. It’s a great make-ahead dish, too, so I often prepare it a day in advance and just warm it up when I’m ready to eat. It’s one of those recipes that feels special but comes together easily, and I always get asked for seconds!
Key Ingredients & Substitutions
Pumpkin Puree: You can use canned pumpkin puree to save time or roast fresh pumpkin for a richer flavor. Make sure it’s smooth for the best sauce texture.
Ricotta Cheese: Ricotta adds creaminess without heaviness. If you prefer, cottage cheese (well drained) or mascarpone can work as a substitute.
Pasta: Rigatoni or penne are ideal because their tubes hold onto the sauce well. Feel free to swap in penne, ziti, or other medium tubular shapes.
Cheese: Mozzarella melts beautifully and gives a gooey top, while Parmesan adds sharpness. You can mix in fontina or provolone for a different flavor twist.
Herbs: Fresh thyme and sage bring out that cozy, earthy vibe. If fresh isn’t available, dried herbs will do; just use half the quantity to avoid overpowering.
How Do I Get a Creamy, Not Watery, Pumpkin Sauce?
The sauce texture can make or break this dish. Here’s how to get it just right:
- Use thick pumpkin puree—if it seems watery, drain any excess liquid before cooking.
- Simmer the pumpkin with milk or cream over medium heat to reduce extra moisture and thicken the sauce.
- Add ricotta off the heat; it enriches the sauce without making it runny.
- Don’t overcook the pasta; keeping it al dente helps it hold the sauce better and prevents sogginess.
These steps help keep the bake creamy and delicious without turning into a watery mess.
Equipment You’ll Need
- Large pot – for boiling the pasta; a big one helps prevent sticking and cooks evenly.
- Large skillet – to sauté the onion and garlic and make the pumpkin sauce; a non-stick or stainless steel works well.
- Mixing bowl – to mix the cooked pasta with the pumpkin ricotta sauce easily.
- 9×13-inch baking dish – roomy enough for layering and baking the pasta bake evenly.
- Wooden spoon or spatula – for stirring the sauce and folding in cheeses without scratching pans.
Flavor Variations & Add-Ins
- Add cooked Italian sausage or bacon for a smoky, meaty touch that pairs well with pumpkin’s sweetness.
- Swap mozzarella for goat cheese to add tangy creaminess and a rich texture.
- Stir in roasted mushrooms or sautéed spinach to boost the veggie content and add earthiness.
- Try warming spices like cinnamon or nutmeg in the sauce for a cozy fall twist.
How to Make Cheesy Pumpkin Ricotta Pasta Bake?
Ingredients You’ll Need:
Pasta & Sauce:
- 12 oz (340 g) rigatoni or penne pasta
- 2 cups pumpkin puree (fresh roasted or canned)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup milk or cream
- 2 tablespoons olive oil
- 1 teaspoon fresh thyme leaves (or ½ tsp dried thyme)
- 1 teaspoon fresh sage leaves, chopped (plus some whole leaves for garnish)
- Salt and freshly ground black pepper, to taste
- Optional: pinch of nutmeg
Cheese:
- 1 ½ cups ricotta cheese
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
Other:
- Butter or oil, for greasing the baking dish
How Much Time Will You Need?
This dish takes about 10 minutes to prep and 20-25 minutes to bake, plus around 10 minutes to cook the pasta and prepare the sauce. In total, plan for approximately 40-45 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare Your Oven and Pasta:
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or oil to prevent sticking. Bring a large pot of salted water to a boil, then cook the pasta until just al dente, according to the package instructions. Drain and set aside.
2. Make the Pumpkin Sauce:
In a large skillet over medium heat, warm the olive oil. Add the chopped onion and sauté for about 5 minutes until softened and translucent. Stir in the minced garlic and cook for another minute. Add the pumpkin puree, milk or cream, thyme, sage, salt, pepper, and a pinch of nutmeg if you like. Let the sauce simmer for 5-7 minutes until warmed through and slightly thickened.
3. Combine Sauce with Cheeses and Pasta:
Remove the sauce from heat and fold in the ricotta cheese and half of the mozzarella cheese until smooth. Mix this sauce thoroughly with the cooked pasta, making sure every piece is coated.
4. Assemble and Bake:
Pour half of the pasta and sauce mixture into the prepared baking dish and sprinkle half of the Parmesan cheese over it. Add the remaining pasta mixture on top, then sprinkle with the rest of the mozzarella and Parmesan cheese. Dot the top with small spoonfuls of ricotta and scatter some whole sage leaves for garnish.
5. Bake and Serve:
Bake for 20-25 minutes until the top is golden and bubbly. If you want a more browned and crispy top, turn on the broiler for 2-3 minutes—just watch closely to avoid burning! Let cool a bit before serving, then enjoy your warm, cheesy, and seasonal pasta bake.
Can I Use Canned Pumpkin Puree Instead of Fresh?
Yes! Canned pumpkin puree works perfectly and is super convenient. Just make sure you use plain pumpkin puree, not pumpkin pie filling, to avoid added sugars and spices.
How Do I Store Leftovers?
Store any leftover pasta bake in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through.
Can I Make This Recipe Ahead of Time?
Absolutely! Assemble the pasta bake and refrigerate it before baking. When ready, simply bake as directed, adding a few extra minutes if baking straight from the fridge.
What Can I Substitute for Ricotta Cheese?
If you don’t have ricotta, try using cottage cheese (drained well) or mascarpone for a similarly creamy texture and mild flavor.
