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- 12 ounces pasta (penne or rotini) - 2 cups pumpkin puree (canned or homemade) - 1 cup ricotta cheese - 1 cup shredded mozzarella cheese - 1/2 cup grated Parmesan cheese - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1/2 teaspoon Italian seasoning - 1/4 teaspoon nutmeg - Salt and pepper to taste - 2 cups vegetable broth - 1 tablespoon olive oil - 1 cup fresh spinach or kale, roughly chopped - 1/2 cup breadcrumbs (optional for topping) The key to a great cheesy pumpkin pasta bake is in the ingredients. First, I go with pasta like penne or rotini. These shapes hold the sauce well. Pumpkin puree gives the dish a rich, creamy texture. You can use canned or homemade. I love using ricotta cheese for a smooth base. Adding mozzarella gives that gooey, cheesy layer we all crave. Finally, Parmesan adds a nice sharpness. Next, the seasonings bring everything together. Garlic powder and onion powder add depth. Italian seasoning adds a lovely herbal note. A hint of nutmeg enhances the pumpkin flavor. Don’t forget to season with salt and pepper to taste. Vegetable broth adds moisture and a touch of flavor. For a little extra, I like to toss in fresh spinach or kale. They add color and nutrition. If you want a crunchy top, sprinkle breadcrumbs before baking. This mix of ingredients makes your one-pot dish a true delight. - Preheat to 350°F (175°C). - Heat one tablespoon of olive oil in a large pot. - Mix in two cups of pumpkin puree and two cups of vegetable broth. - Add one teaspoon of garlic powder, one teaspoon of onion powder, half a teaspoon of Italian seasoning, and one-fourth teaspoon of nutmeg. - Season with salt and pepper to taste. - Stir until everything is well mixed and warm. - Add twelve ounces of uncooked pasta to the pot. - Stir the pasta into the pumpkin mix. - Cover the pot with a lid and let it simmer for ten to twelve minutes. - Stir occasionally to keep the pasta from sticking. - The pasta should be al dente when done. - Remove the pot from heat after cooking the pasta. - Fold in one cup of ricotta cheese. - Add half of the shredded mozzarella and half of the grated Parmesan cheese. - Mix in one cup of chopped spinach or kale until evenly spread. - Sprinkle the rest of the mozzarella and Parmesan cheese on top. - If you like, add half a cup of breadcrumbs for a crunchy topping. - Place the pot in the preheated oven. - Bake for about twenty to twenty-five minutes. - Wait until the cheese is melted, bubbly, and the top is golden brown. Stirring your pasta bake is key. This step helps keep the pasta from sticking. I suggest stirring every few minutes while it cooks. This way, every piece of pasta gets coated in the tasty sauce. The right pasta texture is important too. Cook it just until it's al dente. This means it should be firm but not hard. When you bake it, the pasta will continue to cook in the oven. If you don't have ricotta cheese, you can use cottage cheese. It has a similar texture and flavor. For mozzarella, try using provolone or gouda. These cheeses melt well and add a new twist to the dish. If you want to switch up the Parmesan, consider using Pecorino Romano. It has a sharper taste and will add depth to your bake. To make your dish even tastier, think about adding fresh herbs. Basil or thyme can boost the flavor. You might also try adding a pinch of red pepper flakes for a little heat. Other spices can also enhance your bake. A sprinkle of smoked paprika will add a nice, warm flavor. Nutmeg is great too, as it pairs well with pumpkin. {{image_2}} You can boost the dish by adding protein. Chicken, sausage, or plant-based proteins work well. - Chicken: Cook diced chicken in olive oil before adding it to the pasta. - Sausage: Use sliced sausage for a hearty flavor. - Plant-Based Proteins: Try using lentils or chickpeas for a veggie twist. These options make the dish filling and delicious. To make this dish vegan, swap out dairy. Use cashew cheese instead of ricotta. - Cashew Cheese: Blend soaked cashews with nutritional yeast for a creamy texture. - Plant-Based Broth: Replace vegetable broth with a vegan option. This keeps the dish rich and tasty without animal products. Seasonal veggies add freshness. You can switch up the squash types too. - Seasonal Veggies: Try zucchini, bell peppers, or mushrooms for added flavor. - Different Squash: Butternut or acorn squash can replace pumpkin puree. This keeps your pasta bake exciting all year round! You can store leftovers in the fridge for up to three days. Place them in a sealed container. This keeps the dish fresh and tasty. To freeze the cheesy pumpkin pasta bake, let it cool first. Transfer it to an airtight container or freezer bag. Make sure to remove as much air as possible. This helps keep the flavors intact. You can freeze it for up to three months. For the best texture, reheat in the oven. Preheat to 350°F (175°C). Cover the dish with foil to keep it moist. Bake for about 20 minutes, or until heated through. You can also microwave it, but the oven gives a better result. If using a microwave, heat in short bursts, stirring in between. Enjoy your delicious cheesy pumpkin pasta bake! Yes, you can! Here are some options for alternative pasta shapes: - Fusilli - Farfalle - Ziti - Shells These shapes hold the cheesy sauce well. Choose any pasta you like! You can use several alternatives. Here are a few: - Butternut squash puree - Sweet potato puree - Carrot puree These options will give a similar taste and texture. They also add nutrition! To add some heat, try these suggestions: - Add red pepper flakes - Use spicy Italian sausage - Mix in jalapeños These will give your dish a nice kick, perfect for spice lovers! Yes, this dish is great for meal prep! Here are some tips: - Cook it in advance and let it cool. - Store in airtight containers in the fridge for up to four days. - Reheat in the oven or microwave. This makes it easy to enjoy later! This dish combines rich pumpkin, creamy cheeses, and tasty spices to create a warm meal. You can customize it with fresh greens or proteins for extra flavor. Remember to stir the pasta well and check texture for the best results. Store leftovers in the fridge or freezer for later enjoyment. I hope you feel inspired to try this easy recipe and make it your own! Enjoy every bite and happy cooking!

Cheesy Pumpkin Pasta Bake One Pot

Experience the cozy flavors of fall with this Cheesy Pumpkin Pasta Bake, a delicious and comforting dish perfect for any gathering! This recipe combines creamy pumpkin puree, ricotta, and mozzarella for a cheesy delight everyone will love. Easy to make and ready in just 40 minutes, it’s ideal for busy nights. Click through to discover the step-by-step instructions and impress your family with this seasonal favorite!
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Ingredients
  

12 ounces pasta (penne or rotini works well)

2 cups pumpkin puree (canned or homemade)

1 cup ricotta cheese

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon Italian seasoning

1/4 teaspoon nutmeg

Salt and pepper to taste

2 cups vegetable broth

1 tablespoon olive oil

1 cup fresh spinach or kale, roughly chopped

1/2 cup breadcrumbs (optional for topping)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C).

    Prepare the Base: In a large oven-safe pot or Dutch oven, heat the olive oil over medium heat. Add the pumpkin puree, vegetable broth, garlic powder, onion powder, Italian seasoning, nutmeg, and season with salt and pepper. Stir until well combined and heated through.

      Cook the Pasta: Add the uncooked pasta to the mixture and stir. Cover the pot with a lid and let it simmer for about 10-12 minutes. Stir occasionally to prevent sticking and ensure even cooking. The pasta should be al dente at this stage.

        Mix in Cheeses: Once the pasta is cooked, remove the pot from heat. Add the ricotta cheese, half of the mozzarella, and half of the Parmesan cheese to the pasta and pumpkin mixture. Fold in the chopped spinach or kale until evenly distributed.

          Assemble for Baking: Sprinkle the remaining mozzarella and Parmesan cheese over the top. If using, sprinkle breadcrumbs evenly on top for a crunchy finish.

            Bake: Transfer the pot to the preheated oven and bake for approximately 20-25 minutes, or until the cheese is melted and bubbly, and the top is golden brown.

              Garnish and Serve: Remove from the oven and let it cool for a few minutes. Serve hot, garnished with fresh herbs or extra grated cheese if desired.

                Prep Time, Total Time, Servings: 15 minutes | 40 minutes | Serves 6-8