Baked Pumpkin Ricotta Pasta Recipes

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CHEESY PUMPKIN RICOTTA PASTA BAKE



Cheesy Pumpkin Ricotta Pasta Bake image

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. Takes minutes to prep and can easily be prepped ahead of time. Great comfort food for a warm, fall family dinner.

Provided by Lorie Yarro

Categories     Main Course

Time 40m

Number Of Ingredients 16

8 oz. rigatoni or short pasta
2 c fresh baby spinach
1 egg, beaten
1 c pumpkin purée
1 c ricotta cheese
1 ½ c shredded mozzarella
½ c parmesan cheese
½ c heavy cream (half and half or milk will work)
⅓ c vegetable broth
1 shallot, diced very small
2 - 3 garlic cloves, minced
1 tsp oregano
1/4 tsp crushed red pepper
1/2 tsp black pepper
½ tsp sea salt
Pinch of nutmeg

Steps:

  • Preheat oven to 375°F.
  • Cook pasta according to box directions.
  • While pasta is cooking, add ricotta, egg, 1 cup of the mozzarella, parmesan, broth, cream and pumpkin to a medium bowl and stir until smooth and creamy. If it is thicker than desired, you can thin it out slightly with more cream or broth.
  • Add in shallot, garlic and spices and stir to combine.
  • When pasta is cooked, drain and then toss with the 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. Store in the refrigerator in an airtight container for about 5 days.

Nutrition Facts : Carbohydrate 36 g, Protein 22 g, Fat 24 g, SaturatedFat 14 g, Cholesterol 83 mg, Sodium 670 mg, Fiber 3 g, Sugar 3 g, Calories 447 kcal, UnsaturatedFat 8 g, ServingSize 1 serving

BAKED PUMPKIN & RICOTTA PASTA



Baked Pumpkin & Ricotta Pasta image

A delicious pasta dish, which I have adapted from a recipe in the July 2002 issue of the Australian 'Family Circle'.

Provided by bluemoon downunder

Categories     Cheese

Time 55m

Yield 6 serving(s)

Number Of Ingredients 12

3 tablespoons olive oil
750 g pumpkin, peeled and cubed
salt, to taste
fresh ground black pepper, to taste
1/2 teaspoon cumin
400 g pasta
1 cup fresh breadcrumb
4 garlic cloves, chopped
1 onion, chopped
1/2 teaspoon dried sage
2 tablespoons fresh flat-leaf parsley, chopped
250 g ricotta cheese, low fat is fine

Steps:

  • Preheat the oven to 200°C, add 2 tablespoons of the oil to a baking dish, add the pumpkin cubes, season with the salt and pepper, add the cumin and toss the pumpkin well until thoroughly coated with the oil, then bake for 30-35 minutes or until the pumpkin is tender.
  • Meanwhile cook the pasta according to the packet directions or until al dente, drain, return to the pan, cover and keep warm.
  • Heat the remaining tablespoon of olive oil in a pan over a medium heat, add the breadcrumbs, garlic, onion and sage and cook for 3-4 minutes, stirring or until golden, remove from the heat and stir in the parsley.
  • Add the ricotta to the pasta and toss until well combined, add the pumpkin and gently toss.
  • Divide between the serving plates and scatter with the breadcrumb mixture and serve with salad greens.

Nutrition Facts : Calories 495.1, Fat 14.3, SaturatedFat 4.9, Cholesterol 21.2, Sodium 173.3, Carbohydrate 74.8, Fiber 4, Sugar 4.9, Protein 17.4

BAKED PUMPKIN AND CREAM PASTA



Baked Pumpkin and Cream Pasta image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 3h5m

Yield 6 servings

Number Of Ingredients 11

1 1/2 pounds pumpkin or butternut squash, diced or sliced
Olive oil cooking spray
Salt and pepper
Freshly grated nutmeg
1 cup chicken stock
3/4 cup heavy cream
1 cup grated Parmigiano-Reggiano
2 tablespoons EVOO
2 cloves garlic, chopped
1 bundle Tuscan kale, chard or dandelion greens, stemmed and thinly sliced
1 pound penne or fusilli

Steps:

  • Preheat oven to 400 degrees F. Arrange the squash on a baking sheet and spray with olive oil spray, season with salt, pepper and nutmeg, and roast to tender, 30 minutes. Puree in a food processor with the stock (or mash with the stock.
  • Simmer the puree with the cream to thicken a bit; add half the cheese.
  • In a skillet heat EVOO, 2 turns of the pan, over medium heat. Add the garlic and stir for 1 to 2 minutes. Add the kale and wilt.
  • Cook the pasta to al dente and save a small ladleful of starchy cooking water just before draining. Toss the pasta with the puree, greens and starchy water; transfer to baking dish and top with more cheese. Cool and store.
  • Bring the pasta to room temperature to bake. Preheat the oven to 400 degrees F. Bake until brown and bubbly on top, 40 minutes or so from room temperature.

PUMPKIN PASTA BAKE RECIPE BY TASTY



Pumpkin Pasta Bake Recipe by Tasty image

Here's what you need: olive oil, shallots, fresh sage, fresh thyme, ricotta cheese, pumpkin puree, milk, parmesan cheese, brown sugar, cinnamon, nutmeg, salt, pepper, fusilli pasta, mozzarella cheese

Provided by Tasty

Categories     Dinner

Yield 4 servings

Number Of Ingredients 15

1 tablespoon olive oil
½ cup shallots, diced
2 tablespoons fresh sage, chopped
1 tablespoon fresh thyme, chopped
15 oz ricotta cheese
15 oz pumpkin puree
1 cup milk
½ cup parmesan cheese
1 tablespoon brown sugar
1 teaspoon cinnamon
¼ teaspoon nutmeg
salt, to taste
pepper, to taste
1 lb fusilli pasta
½ cup mozzarella cheese

Steps:

  • Preheat the oven to 425°F (220°C). Cook the pasta according to package instructions. In the meantime, prepare the sauce.
  • Place saucepan on medium heat. Coat with olive oil, then pour in shallots and cook until they begin to soften (3-5 minutes).
  • Add sage and thyme, stir, and cook until fragrant.
  • Bring heat down to low and add the pumpkin and ricotta. Stir until well-combined.
  • Add milk, stir, add parmesan, stir.
  • Add brown sugar, cinnamon, nutmeg, salt, and pepper, stir well-blended.
  • Combine the sauce with cooked pasta and stir until evenly distributed.
  • Scoop the pasta into a baking dish or a pumpkin, like we did! Top off with mozzarella cheese.
  • Bake covered for 15-20 minutes (until cheese has melted).
  • Then broil for a quick 2-3 minutes if you want the cheese on top to brown and get toasty. Keep on eye on it while it's broiling to make sure you don't overdo it. Serve immediately, before it gets cold.
  • Enjoy!

Nutrition Facts : Calories 820 calories, Carbohydrate 106 grams, Fat 26 grams, Fiber 7 grams, Protein 38 grams, Sugar 14 grams

PUMPKIN-RICOTTA CHEESECAKE



Pumpkin-Ricotta Cheesecake image

Pumpkin-ricotta cheesecake. A not-so-classic creamy cheesecake infused with pumpkin puree and ricotta cheese over a walnut crust, served with a dollop of pumpkin whipped cream.

Provided by afreid

Time 8h25m

Yield 16

Number Of Ingredients 23

2 ½ cups walnuts
⅓ cup white sugar
¼ cup unsalted butter, melted
¼ cup all-purpose flour
¼ teaspoon ground cinnamon
1 pinch salt
2 (8 ounce) packages cream cheese, softened
1 (16 ounce) container ricotta cheese
1 ½ cups white sugar
½ cup unsalted butter, melted and cooled
4 large eggs
3 tablespoons cornstarch
3 tablespoons all-purpose flour
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 pint sour cream
1 ½ cups fresh pumpkin puree
1 cup heavy whipping cream
⅓ cup fresh pumpkin puree
1 tablespoon powdered sugar
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
½ teaspoon ground cinnamon

Steps:

  • Lightly grease a 9-inch springform pan.
  • Combine walnuts, sugar, melted butter, flour, cinnamon, and salt for crust in the bowl of a food processor; pulse until well mixed and walnuts are ground. Spread mixture over the bottom of the prepared pan, pressing down to cover the entire bottom and a little bit up the sides. Place in the refrigerator until chilled, about 1 hour.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Beat cream cheese and ricotta cheese in a mixing bowl until well combined. Stir in sugar, melted butter, eggs, cornstarch, flour, lemon juice, and vanilla. Add sour cream and pumpkin puree; stir to combine. Pour over the chilled crust.
  • Bake in the preheated oven until edges are puffed and surface of cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 1 hour. Turn off the oven and leave cheesecake in for 1 more hour.
  • Remove from the oven. Run the tip of a table knife around the edges of the pan, set the pan on a wire rack, and allow the cheesecake to cool at room temperature, about 1 hour. Refrigerate until completely chilled, 4 hours to overnight.
  • At the same time, chill a mixing bowl and whisk attachment in the refrigerator for at least 10 minutes.
  • Add whipping cream to the chilled bowl and whisk until soft peaks form. Whisk in pumpkin puree, powdered sugar, vanilla, pumpkin pie spice, and cinnamon.
  • Remove cheesecake from the refrigerator. Remove the band from the pan; take a large knife or spatula and carefully run it under the bottom of the cheesecake to loosen it. Transfer cheesecake to a serving platter. Slice and serve with pumpkin whipped cream.

Nutrition Facts : Calories 596.8 calories, Carbohydrate 35.9 g, Cholesterol 147.5 mg, Fat 47.2 g, Fiber 2.3 g, Protein 11.7 g, SaturatedFat 22.7 g, Sodium 224 mg, Sugar 25.2 g

CHEESY BAKED PUMPKIN PASTA WITH KALE



Cheesy Baked Pumpkin Pasta With Kale image

Arguably one of the coziest autumnal dishes you can make in under an hour, this cheesy pumpkin pasta doesn't rely on a roux. Instead, the sauce is made simply by blending canned pumpkin, cream and vegetable stock. And because the pasta bakes in a flash - just 10 to 15 minutes at 500 degrees - the most time-consuming part of the entire recipe is grating all that cheese.

Provided by Sarah Jampel

Categories     dinner, weekday, casseroles, pastas, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 16

Butter, for greasing the pan
1 pound medium pasta shells or tubes, like conchiglie rigate or penne
1 bunch kale (about 1 pound), ribs removed, chopped into bite-size pieces
1/2 teaspoon red-pepper flakes
1 heaping tablespoon chopped fresh rosemary, plus more for garnish
1 heaping tablespoon chopped fresh thyme, plus more for garnish
About 1 heaping cup coarsely grated Parmesan
About 1 heaping cup coarsely grated Gruyère
About 1 heaping cup coarsely grated Fontina or mozzarella
1 (15-ounce) can pumpkin purée
2 garlic cloves, peeled
1 teaspoon kosher salt, plus more for pasta water
1/2 teaspoon black pepper
1/2 cup heavy cream
1/4 cup vegetable broth
1/2 cup whole-milk ricotta

Steps:

  • Heat oven to 500 degrees and butter a shallow 2-quart/9-by-13-inch baking dish. Bring a large pot of salted water to a boil.
  • Cook the pasta in the boiling water for 4 minutes, adding the kale for the last minute. Drain the pasta and kale, rinse under cold water, then transfer to a large bowl along with the red-pepper flakes and the chopped herbs.
  • In a blender, add the pumpkin, garlic, salt, pepper, cream and vegetable broth. Blend until smooth. (If you don't want to use a blender, add the pumpkin, salt and pepper to a large bowl and use a spoon to break it up into a smooth mixture. Slowly whisk in the cream and vegetable broth until mixture is smooth, then grate in the garlic.) Add the sauce to the bowl with the pasta. Add in most of the grated cheese, reserving about 1/2 cup, and stir to coat.
  • Transfer the pasta into the baking dish, then dollop the ricotta over top and sprinkle remaining grated cheese. Bake for 10 to 15 minutes, until brown and bubbly. If you want the pasta really browned, broil it for 3 to 5 minutes, watching carefully. Allow the dish to cool for 5 to 10 minutes, and garnish with additional chopped herbs before serving.

Nutrition Facts : @context http, Calories 739, UnsaturatedFat 13 grams, Carbohydrate 65 grams, Fat 38 grams, Fiber 5 grams, Protein 35 grams, SaturatedFat 21 grams, Sodium 657 milligrams, Sugar 6 grams, TransFat 0 grams

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