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Delicious pumpkin ricotta pasta bake topped with cheese and herbs

Pumpkin Ricotta Pasta Bake

A comforting and delicious dish that combines ricotta cheese with pumpkin, perfect for a cozy family dinner during fall.
Stampa ricetta Pin Recipe
Preparazione 20 minuti
Cottura 30 minuti
Tempo totale 50 minuti
Porzioni: 4 servings
Portata: Dinner, Main Course
Cucina: Italian, Mediterranean
Calorie: 400
Ingredients Method Notes

Ingredienti
  

Pasta and Cheese Mixture
  • 8 oz pasta Any pasta shape you prefer
  • 1 cup ricotta cheese
  • 1 cup pumpkin puree Canned pumpkin puree works well
  • 2 cups fresh spinach Can substitute with other greens
  • 1/2 cup grated Parmesan cheese Add more on top if desired
  • 1/2 teaspoon dried oregano
  • Salt and pepper to taste
  • Olive oil for drizzling

Method
 

Preparation
  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, mix together the ricotta, pumpkin puree, spinach, Parmesan, oregano, salt, and pepper.
  4. Combine the mixture with the cooked pasta and stir until well combined.
  5. Transfer the pasta mixture to a greased baking dish.
  6. Drizzle with olive oil and sprinkle additional Parmesan on top if desired.
  7. Bake in the preheated oven for 25-30 minutes, until heated through and slightly golden on top.
Serving
  1. Serve warm, perhaps with a simple green salad or some crusty bread.

Note

To store leftovers, allow the dish to cool completely, cover tightly with plastic wrap or aluminum foil, or transfer to an airtight container. It will keep in the refrigerator for about 3-5 days. Freezing is also an option with proper wrapping.