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Cheesy Pumpkin Ricotta Pasta Bake Delight

Cheesy Pumpkin Ricotta Pasta Bake made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 12 ounces pasta penne or rigatoni
  • 15 ounces canned pumpkin puree
  • 15 ounces ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon nutmeg
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • Fresh parsley for garnish

Method
 

  1. Preheat the oven to 375°F (190°C).
  2. Cook the pasta according to package instructions until al dente, then drain.
  3. In a large bowl, combine the pumpkin puree, ricotta cheese, garlic powder, onion powder, nutmeg, and olive oil. Mix until smooth.
  4. Add the cooked pasta to the pumpkin-ricotta mixture, followed by salt and pepper. Stir well to coat every piece.
  5. Transfer the pasta mixture into a greased baking dish and smooth out evenly.
  6. Top the mixture with shredded mozzarella and grated Parmesan cheese.
  7. Cover with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes until the cheese is bubbly and golden.
  8. Once baked, let the dish sit for 5-10 minutes before serving.
  9. Garnish with fresh parsley before serving.