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Pumpkin and ricotta pasta casserole

Brandy is the author of the food blog, Nutmeg Nanny. In her spare time she enjoys developing recipes, baking and cooking. She is a small town girl who left the corn fields of Ohio for the scenic beauty of the Hudson Valley region of New ...

Tons of fall flavor

Who would have thought that pumpkin and ricotta would pair so well together? This simple pasta casserole dish is full of fall flavor and perfect for the busy weeknight cook.

Pumpkin and ricotta pasta casserole

It's pumpkin time! This time we have taken this mostly sweet-treat ingredient and taken it down the savory route by combining it with ricotta cheese, sage, thyme and lots of salty Parmesan cheese. You're going to love this fall-inspired pasta dish.

Pumpkin and ricotta pasta casserole recipe

Yields 9 x 13-inch casserole dish

Ingredients:

  • 1 pound penne pasta
  • 1 (15 ounce) can pumpkin puree
  • 1 (15 ounce) container whole milk ricotta cheese
  • 2 eggs
  • 1/2 cup sour cream
  • Salt and pepper, to taste
  • 1/4 teaspoon grated nutmeg
  • 1 teaspoon poultry seasoning
  • 2 cloves garlic, minced
  • 3/4 cup grated Parmesan cheese

Directions:

  1. Preheat oven to 375 degrees F, spray a 9 x 13-inch casserole dish with nonstick spray and set aside.
  2. Bring a large pot of salted water to a boil. Add in penne pasta and cook a few minutes short of al dente. Follow box directions.
  3. Once pasta is ready, drain and set aside.
  4. In a large bowl stir together the pumpkin puree, ricotta cheese, eggs, sour cream, salt, pepper, nutmeg, poultry seasoning, garlic and 1/2 cup Parmesan cheese.
  5. Add pasta to the pumpkin mixture and mix together. Pour into prepared dish, sprinkle with remaining Parmesan cheese and bake for about 35 minutes.

More pasta recipes

One-skillet spicy sausage pasta recipe
Sweet potato and chorizo stuffed shells recipe
Taco stuffed shells recipe

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