I can’t wait to share this Cozy Autumn Pumpkin & Ricotta Pasta Bake with you. There’s something magical about the combination of creamy ricotta, sweet pumpkin, and hearty whole wheat pasta that just screams fall comfort food. When the weather turns crisp and leaves start changing, I crave dishes that warm from the inside out. This pasta bake hits all the right notes with its golden, bubbly cheese topping and nutritious ingredients hiding underneath. Ready to transform ordinary pasta night into something special?
Why You’ll Love this Cozy Autumn Pumpkin & Ricotta Pasta Bake
When the leaves start changing and there’s a chill in the air, nothing satisfies quite like this pumpkin and ricotta pasta bake. I’m talking serious comfort food that’s actually good for you—whole wheat pasta, nutrient-rich pumpkin, and protein-packed ricotta all in one dish.
The creamy pumpkin-ricotta mixture coats every bite of pasta, while spinach adds color and nutrients. The golden, bubbly cheese on top? That’s the money shot. And if you’re feeling fancy, those crispy sage leaves take it from weeknight dinner to dinner party worthy.
What Ingredients are in Cozy Autumn Pumpkin & Ricotta Pasta Bake?
This hearty pasta bake combines creamy cheese, seasonal pumpkin, and wholesome ingredients for the ultimate fall comfort food.
- 1 pound whole wheat pasta
- 15-ounce can pumpkin puree (not pumpkin pie filling)
- 1 cup ricotta cheese
- 10-ounce can spinach, drained (or thawed frozen spinach)
- 1/2 teaspoon dried thyme or oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups shredded mozzarella or Parmesan cheese
- 2 tablespoons fresh sage, chopped (optional)
- Butter or olive oil for crisping sage
- Reserved pasta water for consistency
When shopping for this recipe, quality matters—especially with the ricotta and pumpkin puree, as these form the creamy base that gives this dish its signature autumn flavor profile.
How to Make this Cozy Autumn Pumpkin & Ricotta Pasta Bake
Making this warm, comforting pasta bake is wonderfully straightforward—perfect for those chilly autumn evenings when you want something hearty without hours of kitchen work. Start by preheating your oven to 375°F and greasing a 9×13-inch baking dish.
While that’s happening, cook 1 pound of whole wheat pasta until al dente, making sure to reserve some of that starchy pasta water (it’s liquid gold for adjusting consistency later).
In a large mixing bowl, combine 15 ounces of pumpkin puree with 1 cup of creamy ricotta cheese, forming that velvety base that makes this dish so comforting. Add in your drained 10-ounce can of spinach (or thawed frozen spinach if that’s what you have on hand), 1/2 teaspoon of dried thyme or oregano, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Mix everything until well incorporated, then gently fold in your cooked pasta. Need to loosen things up a bit? This is where that reserved pasta water comes in handy—add a splash or two until you reach that perfect, silky texture.
Transfer the mixture to your prepared baking dish and sprinkle generously with 1 1/2 cups of shredded mozzarella or Parmesan cheese. Pop it in the oven for 20-25 minutes until the top turns golden brown and bubbly.
For an elevated finish that really speaks to fall flavors, you can quickly fry 2 tablespoons of chopped fresh sage leaves in a bit of butter or olive oil until crisp, then scatter them over the finished pasta bake. The contrast between the creamy pasta and crispy, aromatic sage? Simply divine. Alternatively, for a hands-off approach, you could prepare this entire dish in a high-end slow cooker for an even more developed flavor profile while you attend to other autumn activities.
What to Serve with Cozy Autumn Pumpkin & Ricotta Pasta Bake
Several perfect side dishes can transform this hearty pasta bake from a simple meal into a complete autumn feast. I love pairing it with a crisp arugula salad dressed with lemon vinaigrette—the peppery greens cut through the rich, creamy pasta beautifully.
For something warm, roasted Brussels sprouts with a drizzle of balsamic glaze complement the earthy pumpkin flavors. Can you imagine the color contrast on your plate?
Crusty garlic bread is non-negotiable, perfect for sopping up any sauce left behind. A glass of chilled Pinot Grigio or sparkling apple cider rounds everything out, depending on your mood.
Leftovers and Storage for this Cozy Autumn Pumpkin & Ricotta Pasta Bake
Leftovers from your pumpkin and ricotta pasta bake might be even better the next day, as all those autumnal flavors have time to meld together overnight. I recommend storing any remaining pasta in airtight containers in the refrigerator for up to 4 days.
When you’re ready to reheat, add a splash of water or broth to prevent dryness, then microwave in 30-second intervals or warm in a 350°F oven until heated through. The pasta also freezes beautifully for up to 3 months—just portion it first, making those hectic weeknights so much easier. Thaw overnight before reheating for best results.
Cozy Autumn Pumpkin & Ricotta Pasta Bake Substitutions and Variations
While this autumn pasta bake shines with pumpkin and ricotta, you can easily adapt it to suit your pantry or preferences. Don’t have pumpkin? Butternut squash puree works beautifully. You can swap the ricotta for cottage cheese or mascarpone for a different creamy texture.
Vegetable-wise, kale or swiss chard can replace spinach, and fresh herbs like rosemary or thyme make lovely alternatives to sage. Gluten-free pasta? Absolutely. Dairy-free? Try cashew ricotta and plant-based mozzarella.
For protein, add sautéed mushrooms, white beans, or even browned sausage. The possibilities are endless, which is why I love this flexible recipe so much.
Final Thoughts
This cozy pumpkin and ricotta pasta bake has wrapped up my fall dinner rotation like a warm blanket on a chilly evening. The combination of creamy pumpkin, tangy ricotta, and melty cheese creates something truly special—comfort food that doesn’t weigh you down.
I love how it comes together in under 30 minutes, perfect for those busy weeknights when I’m craving something homemade but short on time. The leftovers? Even better the next day.
Whether you’re cooking for a family or meal prepping for one, this pasta bake delivers autumn on a plate. Hearty, nutritious, and utterly satisfying. If you enjoy this pumpkin-based dish, you might also appreciate how pumpkin puree alone can transform simple recipes like an easy 3-ingredient pumpkin bread.