Description

A simple, beginner-proof comfort food recipe featuring pumpkin puree, ricotta, and parmesan cheese baked with penne pasta. It’s creamy, savory, and ready in under an hour.

Ingredients

Scale

12 oz penne or rigatoni
15 oz can 100% pure pumpkin puree
15 oz whole milk ricotta cheese
3 cloves garlic, minced
1 cup freshly grated parmesan cheese
1/2 cup heavy cream
1 teaspoon dried oregano
1/2 teaspoon freshly cracked black pepper
Salt to taste
1/2 cup breadcrumbs mixed with melted butter (optional topping)

Instructions

Preheat oven to 375°F (190°C).
Grate the parmesan cheese and mince the garlic. Measure out the pumpkin puree, ricotta, and cream.
Bring a large pot of salted water to a boil. Cook the pasta until al dente (8-10 minutes). Drain but do not rinse.
In a large mixing bowl, combine ricotta, pumpkin puree, heavy cream, minced garlic, grated parmesan, oregano, and black pepper. Stir until smooth and creamy. Taste and add salt if needed.
Add the drained pasta to the sauce bowl and toss until evenly coated.
Pour the mixture into a greased 9×13 inch baking dish and smooth the top.
Sprinkle with breadcrumbs if using.
Bake for 20-25 minutes until the top is golden and bubbly. Optionally broil for the last 2 minutes for extra browning.
Let rest for 5 minutes before serving.

Notes

Do not use pumpkin pie filling; use plain 100% pure pumpkin puree. Ensure pasta is cooked al dente as it will continue to cook in the oven. Let the bake rest for 5 minutes to allow the sauce to set. This dish does not freeze well due to the dairy content.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 6
Sodium: 400
Fat: 18
Saturated Fat: 10
Carbohydrates: 55
Fiber: 3
Protein: 18

Keywords: pumpkin pasta, comfort food, vegetarian, easy dinner, one pot meal, fall recipes, ricotta pasta