Description
This Cheesy Pumpkin Ricotta Pasta Bake is a comforting fall dish combining creamy pumpkin and ricotta with penne pasta, mozzarella, and Parmesan, finished with a sage butter drizzle and pumpkin seeds. It’s perfect for a cozy weeknight dinner or special occasion.
Ingredients
Scale
- 400g (14oz) Penne Pasta
- 300g (10.5oz) Pumpkin Puree
- 250g (9oz) Ricotta Cheese, full-fat recommended
- 200g (7oz) Shredded Mozzarella Cheese, low-moisture
- 50g (1.75oz) Grated Parmesan Cheese, freshly grated
- 2 tbsp (30g) Unsalted Butter
- 1 tbsp (15ml) Olive Oil
- 2 cloves Garlic, minced
- 1 small Onion, finely diced
- 10 fresh Sage Leaves
- 1 pinch Ground Nutmeg
- Salt and Pepper, to taste
- 2 tbsp (30g) Pumpkin Seeds
Instructions
- Preheat Oven: Preheat oven to 190°C (375°F) and grease a baking dish.
- Cook Pasta: Boil penne for 8-9 minutes until al dente; drain and set aside.
- Sauté Aromatics: Sauté onion in olive oil until translucent, then add garlic and cook until fragrant.
- Make Sauce: Combine pumpkin puree, ricotta, mozzarella, Parmesan, nutmeg, salt, and pepper; mix well.
- Combine & Transfer: Toss pasta with sauce and transfer to baking dish.
- Bake: Bake for 20-25 minutes until bubbly and golden brown.
- Make Drizzle: Melt butter with sage leaves until crisp; remove sage.
- Toast Seeds: Toast pumpkin seeds until lightly browned.
- Finish & Serve: Drizzle with sage butter, sprinkle with seeds and sage; rest for 5 minutes.
Notes
For best results, use full-fat ricotta and freshly grated Parmesan. Don’t overbake the pasta to prevent it from drying out.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Pasta
- Method: Bake
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 450 kcal
- Sugar: 15 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 5 g
- Protein: 15 g
- Cholesterol: 70 mg