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4.73 from 11 votes

Pumpkin Ricotta Pasta Bake

Pumpkin isn't just for pie and lattes--it's great in savory fall dishes! This rich and creamy Pumpkin Ricotta Pasta Bake is a cozy baked dish with pumpkin, ricotta, spinach and rounded out with a touch of oregano. Great comfort food for a warm family dinner.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: American
Servings: 5
Calories: 482kcal
Author: Lorie Yarro


  • 8 oz. rotini pasta
  • 1 c ricotta cheese
  • 1 1/2 c shredded mozzarella
  • 1 can pumpkin, 15 oz. (or about 2- 2 1/2 c)
  • 1 egg
  • 1 shallot, diced small
  • 2 c fresh baby spinach
  • 1/3 c heavy cream
  • 1 T olive oil
  • 3 garlic cloves, minced
  • 1 tsp oregano
  • 1/4 tsp crushed red pepper
  • 1/2 tsp black pepper
  • Pinch of nutmeg
  • salt to taste


  • Preheat oven to 375°F.
  • Cook pasta according to box directions.
  • While pasta is cooking, whisk egg in a medium bowl. Add ricotta, half of the mozzarella, cream and pumpkin and stir until smooth and creamy. 
  • Add in shallot, garlic and spices and stir to combine.
  • When pasta is cooked, drain and then toss with spinach to wilt.
  • Add pasta to the pumpkin ricotta mixture and stir well to coat all of the rotini. Pour into a small to medium greased casserole dish or a 9x9 greased pan and bake for about 15 minutes or until slight bubbling.
  • Sprinkle with the rest of the mozzarella and bake another 5-10 minutes or until cheese is melted.
  • Cool for several minutes before serving.


The slightest pinch of nutmeg will really round out this pasta in the best way!


Calories: 482kcal | Carbohydrates: 45g | Protein: 22g | Fat: 24g | Saturated Fat: 13g | Cholesterol: 106mg | Sodium: 289mg | Potassium: 452mg | Fiber: 4g | Sugar: 5g | Vitamin A: 15110IU | Vitamin C: 8mg | Calcium: 337mg | Iron: 3mg