Description
This delicious pumpkin ricotta pasta bake is a comforting dish that combines creamy ricotta, flavorful pumpkin puree, and melty mozzarella cheese.
Ingredients
Scale
- ½ lb. Pasta (macaroni, rotini, fusilli, etc)
- 1 (15-ounce) container Ricotta Cheese
- ½ c. Pumpkin Puree
- 1 large Egg
- 2 c. Shredded Mozzarella Cheese; divided
- 2 tbsp. Grated Pecorino Romano Cheese
- 1 tbsp. Fresh Chopped Sage
- 1 tbsp. Fresh Chopped Parsley
- ½ tsp. Garlic Powder
Instructions
- Preheat oven to 350 degrees F.
- Bring a large pot of water to a boil and cook pasta according to package directions leaving the pasta ‘al dente’. Drain.
- While the pasta is cooking, combine the ricotta cheese, pumpkin puree, egg, 1 cup mozzarella cheese, Pecorino Romano cheese, sage, parsley and garlic powder in a large bowl. Mix well.
- Add the cooked pasta and mix well.
- Add the pasta mixture to an 8”x8” oven safe baking dish and top with remaining 1 cup of mozzarella cheese.
- Bake for 30-40 minutes until the cheese is lightly browned and bubbly. Serve hot.
Notes
- This dish can be made ahead of time and stored in the refrigerator before baking.
- Feel free to add extra vegetables or protein to the pasta mixture for a heartier meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup