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Cheesy Pumpkin Ricotta Pasta Bake

Cozy Up with Cheesy Pumpkin Ricotta Pasta Bake Delight

Indulge in the Cheesy Pumpkin Ricotta Pasta Bake, a perfect autumn dish that combines creamy pumpkin and ricotta for comforting sustenance.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 ounces Pasta Substitute with penne or rigatoni for optimal sauce retention.
For the Sauce
  • 1 cup Pumpkin Puree No direct substitute, but butternut squash puree could work.
  • 1 cup Ricotta Cheese Can be replaced with cottage cheese or vegan ricotta.
  • 1 cup Mozzarella Cheese Consider using vegan mozzarella for a dairy-free option.
  • 1/2 cup Parmesan Cheese Use a vegetarian Parmesan or nutritional yeast for vegetarian option.
For the Vegetables
  • 2 cups Spinach Leaves Other leafy greens like kale can be substituted.
  • 1 small Onion Shallots can be used for a milder taste.
  • 2 cloves Garlic Use garlic powder as a quicker alternative if needed.
For Flavoring
  • 1/2 teaspoon Nutmeg Omit if unavailable.
  • 1/2 teaspoon Salt Adjust to taste.
  • 1/4 teaspoon Black Pepper White pepper can be used if preferred.
For Cooking
  • 1/4 cup Vegetable/Chicken Broth Use water as a last resort.
  • 2 tablespoons Olive Oil Any cooking oil could work.
For Garnish
  • Fresh Basil Leaves Substitute with parsley if unavailable.

Equipment

  • oven
  • large skillet
  • Baking Dish
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C).
  2. Cook 12 ounces of pasta according to package instructions until al dente, usually about 8-10 minutes.
  3. In a large skillet, drizzle 2 tablespoons of olive oil and sauté a finely chopped onion for about 5 minutes.
  4. Add 2 minced garlic cloves to the skillet, cooking for an additional minute.
  5. Stir in 1 cup of pumpkin puree and 1 cup of ricotta cheese, mixing until smooth.
  6. Gradually add ¼ cup of vegetable or chicken broth to the skillet, stirring to achieve your desired sauce consistency.
  7. Mix in 2 cups of fresh spinach leaves, cooking until wilted for about 2-3 minutes.
  8. In the bowl with the cooked pasta, pour the creamy pumpkin-ricotta mixture over it and gently toss.
  9. Transfer the pasta and sauce mixture into a greased baking dish.
  10. Sprinkle 1 cup of mozzarella and ½ cup of Parmesan cheese evenly over the top.
  11. Place the baking dish in your preheated oven and bake for 20-25 minutes.
  12. Once baked, remove the dish and let it cool for 5-10 minutes before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 25gFat: 18gSaturated Fat: 10gCholesterol: 45mgSodium: 600mgPotassium: 600mgFiber: 5gSugar: 6gVitamin A: 1200IUVitamin C: 20mgCalcium: 400mgIron: 2mg

Notes

Use freshly grated cheeses for best texture and flavor. Ensure pasta is cooked al dente to maintain perfect texture during baking.

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