Cheesy Pumpkin Ricotta Pasta Bake is a cozy, comforting dish that combines creamy ricotta, tender pasta, and a subtle sweetness from pumpkin, all topped with melty cheese. It’s like a warm hug on a plate, with just the right mix of smooth and cheesy textures that make every bite satisfying.
I love making this pasta bake when I want something that’s both easy to prepare and a little special. The pumpkin adds a unique twist that makes it feel seasonal and fresh without being overpowering. Mixing in ricotta makes the sauce rich and creamy, and the cheese on top creates a golden, bubbly crust that I always look forward to scraping off my serving!
This dish is perfect for sharing on a chilly evening or bringing to a potluck because it travels well and stays delicious even after reheating. I usually serve it with a simple green salad or some roasted veggies to keep things balanced. It’s one of those recipes that feels like comfort food but with a smart little veggie boost—definitely a favorite in my kitchen!
Key Ingredients & Substitutions
Pumpkin Purée: Canned pumpkin works great and saves time, but roasted fresh pumpkin adds a richer flavor. If you can’t find pumpkin, butternut squash purée is a nice substitute.
Ricotta Cheese: Ricotta makes the sauce creamy without being heavy. If you want a lighter option, try cottage cheese blended until smooth or a plant-based ricotta for dairy-free.
Pasta: Penne holds the sauce well because of its ridges and tube shape. You can swap it for rigatoni or ziti if that’s what you have handy.
Cheese: Mozzarella melts beautifully for gooeyness, while Parmesan adds nuttiness. Feel free to mix in provolone or fontina for different cheesy textures.
Sage and Nutmeg: Sage brings a woodsy note perfect with pumpkin. Dried sage works fine but fresh sage really brightens the dish. Nutmeg just adds a subtle warmth—don’t skip it!
How Do I Get a Creamy Sauce that Coats the Pasta Perfectly?
The key to a smooth, creamy sauce is stirring the pumpkin purée with cream and seasoning over low heat. This warms the sauce gently without curdling the ricotta later.
- Sauté garlic gently until fragrant, avoiding browning to keep the flavor soft.
- Add pumpkin and cream, stirring continuously to blend evenly.
- Season with nutmeg, sage, salt, and pepper, mixing well for balanced flavor.
- Remove from heat before stirring in ricotta to keep it creamy, not grainy.
- Mix this sauce immediately with cooked pasta so every piece gets coated well.
Following these steps helps keep your pasta bake moist and luscious under that golden cheese topping.
Equipment You’ll Need
- Large pot – for boiling the pasta; you’ll need enough water so the pasta cooks evenly without sticking.
- Large skillet – to sauté garlic and gently warm the pumpkin sauce; a non-stick pan makes stirring easier.
- Mixing bowl – handy for combining the cooked pasta with the ricotta-pumpkin sauce evenly.
- Baking dish (9×13-inch or similar) – big enough for the pasta layers to spread and bake evenly with room for the cheese topping.
- Wooden spoon or spatula – helps mix ingredients gently without breaking the pasta.
Flavor Variations & Add-Ins
- Add cooked sausage or ground turkey for a protein boost that pairs well with pumpkin’s mild sweetness.
- Stir in sautéed spinach or kale for extra greens and a fresh, slightly earthy contrast.
- Try swapping mozzarella for fontina or gouda to add a deeper, creamier cheese flavor.
- Sprinkle toasted pecans or walnuts on top before baking for crunchy texture and nutty notes.
Cheesy Pumpkin Ricotta Pasta Bake
Ingredients You’ll Need:
Pasta & Sauce:
- 12 oz (340 g) penne pasta
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 cup pumpkin purée (canned or homemade)
- 1 cup ricotta cheese
- 1 cup heavy cream or whole milk
- 1/2 teaspoon dried sage or 1 tablespoon fresh sage, chopped
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground black pepper
- Salt to taste
Cheese Topping:
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh sage leaves for garnish (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep, 15 minutes to cook the pasta and prepare the sauce, plus another 20-25 minutes baking time. So, plan for around 45 minutes total from start to delicious finish!
Step-by-Step Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Add penne pasta and cook according to package directions until just tender (al dente). Drain and set aside while you prepare the sauce.
2. Make the Pumpkin Ricotta Sauce:
Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1-2 minutes, until fragrant but not browned. Lower the heat to low and stir in pumpkin purée, heavy cream (or milk), nutmeg, sage, salt, and black pepper. Mix well, warming the sauce gently until smooth and combined. Remove from heat and stir in the ricotta cheese until creamy.
3. Assemble and Bake:
In a large bowl, mix the cooked pasta with the pumpkin-ricotta sauce to coat every piece. Spread half the mixture into a lightly greased baking dish and sprinkle half the mozzarella and Parmesan cheeses over it. Layer the rest of the pasta mixture on top, then scatter the remaining cheeses evenly. Garnish with fresh sage leaves if you like.
Bake in your preheated oven at 375°F (190°C) for 20-25 minutes, or until the cheese is melted, bubbly, and golden brown on top. Let it cool a little before serving, and enjoy your warm, cheesy pumpkin pasta bake!
Can I Use Frozen Pumpkin Purée?
Yes! Just make sure to thaw it fully in the fridge overnight or gently warm it on the stove before adding to the sauce. This helps keep the sauce smooth and evenly heated.
What Can I Substitute for Ricotta Cheese?
If you don’t have ricotta, try cottage cheese blended until smooth or cream cheese for a richer texture. For a dairy-free option, use a plant-based ricotta alternative.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through, adding a splash of milk or cream if the sauce seems thick.
Can I Make This Recipe Ahead of Time?
Absolutely! Prepare the pasta and sauce, assemble the dish, then cover and refrigerate for up to 24 hours before baking. Add a few extra minutes to the baking time if baking from chilled.
