For a golden, cheesy baked supper with only ten minutes of prep, look no further than this pumpkin ricotta pasta bake. We love the savory use of canned pumpkin puree and whole wheat pasta for an herby, filling meal for up to eight people. Tuck fresh or frozen spinach into the creamy base for a nutrient boost, and top with cheese before baking to bubbly perfection. It’s a meal in itself, or a fabulous holiday side dish.
Pumpkin Ricotta Pasta Bake
| Prep Time |
Cook Time |
Total Time |
| 10 min |
20 min |
30 min |
Ingredients
- 1 (15-ounce) can pumpkin puree
- 1 cup ricotta cheese, cottage cheese or greek yogurt
- 1 (10-ounce) can spinach, drained (or frozen, thawed spinach)
- 1/2 teaspoon dried thyme, parsley or oregano
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 pound dry whole wheat pasta, such as penne, rigatoni or elbow noodles, cooked and 1 cup pasta water reserved
- 1 1/2 cups shredded mozzarella, Parmesan or cheddar cheese
- 1 tablespoon chopped fresh parsley, or 1 teaspoon dried parsley, for garnish (optional)
Method
- Preheat oven to 375°F. Lightly grease standard 9×13-inch baking dish with cooking spray.
- Combine pumpkin puree, ricotta, spinach, dried thyme, salt and pepper in large mixing bowl until smooth.
- Add pasta and reserved pasta water until desired consistency is reached, tossing to combine. Transfer mixture to prepared baking dish and sprinkle evenly with mozzarella cheese.
- Bake until cheese is light golden-brown and edges are bubbling, about 20-25 minutes. Garnish with parsley and serve.
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