Description
Indulge in a sophisticated, comforting meal that pairs the earthy sweetness of pumpkin with the rich, velvety texture of creamy whole milk ricotta. This elegant pasta bake is perfect for busy weeknights, blending Italian herbs with a nourishing touch of baby spinach. It is a hearty, meatless dinner that satisfies every craving while remaining budget-friendly and quick to prepare, offering a golden, bubbling cheesy crust that is sure to please the entire family.
Ingredients
8 oz Rigatoni Pasta
2 c Fresh Baby Spinach, roughly chopped
1 Egg, beaten
1 c Pumpkin Purée
1 c Ricotta Cheese
1 ½ c Shredded Mozzarella, divided
½ c Parmesan Cheese, grated
½ c Heavy Cream
â…“ c Vegetable Broth
1 Shallot, finely minced
2-3 Garlic Cloves, minced
1 tsp Dried Oregano
1 ½ tsp Italian Seasoning
1/4 tsp Crushed Red Pepper
1/2 tsp Black Pepper
1/2 tsp Sea Salt
Pinch Nutmeg
Instructions
Preheat your oven to 375°F.
Cook the rigatoni in a large pot of salted water until just before al dente.
In a large bowl, whisk together the pumpkin purée, ricotta, egg, vegetable broth, heavy cream, garlic, shallot, and all spices until smooth.
Fold in one cup of the mozzarella, the parmesan, and the chopped baby spinach.
Drain the pasta and toss it into the sauce until thoroughly coated.
Transfer the mixture to a baking dish.
Top with the remaining 1/2 cup of mozzarella cheese.
Bake for 20-25 minutes or until the cheese is bubbling and golden.
Notes
Ensure you use 100% pure pumpkin purée and not pumpkin pie filling. You can substitute heavy cream with half and half for a lighter sauce. This dish can be assembled up to 4 hours in advance and refrigerated until ready to bake. To store, keep covered in the refrigerator for up to 3 days and reheat in the oven.
- Prep Time: 10
- Cook Time: 25
- Category: Dinner
- Method: Baking
- Cuisine: Italian-inspired