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Pumpkin Ricotta Pasta Bake
Serves 6 |
A warm, Autumn family dinner.
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Ingredients:
| 8 oz rigatoni |
| 1 cup shredded mozzarella, more for topping |
| 1/2 cup parmesan cheese |
| 1 cup ricotta cheese |
| 1/2 cup heavy cream |
| 1 cup pumpkin puree |
| 1/3 cup vegetable broth |
| 1 egg, beaten |
| 3 cloves garlic, minced |
| 1 shallot, minced |
| 1 1/2 teaspoons Italian seasoning |
| 1/4 teaspoon crushed red pepper |
| 1/2 teaspoon black pepper |
| 1/2 teaspoon sea salt |
| 1/4 teaspoon nutmeg |
| 1 teaspoon oregano |
| 2 cups fresh baby spinach |
Directions:
- Preheat oven to 375°F. Grease a medium casserole dish with cooking spray.
- Cook the rigatoni according to the box directions. Drain water and return to the pot.
- Stir together the 1 cup of mozzarella, parmesan, ricotta, heavy cream, pumpkin puree, vegetable broth, and egg in a mixing bowl until smooth and creamy.
- Add the garlic, shallot, Italian seasoning, red pepper, sea salt, black pepper, nutmeg, and oregano. Stir until combined.
- Add the spinach to the pasta pot and allow it to wilt.
- Then add the pasta to the pumpkin ricotta mixture. Stir to coat. Pour into the casserole dish. Bake for about 15 minutes.
- Remove from the oven and sprinkle mozzarella on top. Return to the oven to bake for 5-10 minutes, until the cheese is melted.
- Remove from the oven and allow to cool for several minutes before serving.
| Main Ingredient: | Pasta, Cheese |
| Cooking Method: | Bake |
| Course: | Dinner |
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