Pumpkin Ricotta Baked Pasta

Pumpkin ricotta baked pasta combines tender noodles, sage, mozzarella, and Parmesan in a bubbling, creamy vegetarian casserole ready in about 45 minutes.

Prep: 15 min · Cook: 30 min · Yield: 6 · Method: Oven

Ingredients

• 12 oz pasta
• 1 cup pumpkin puree
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 0.5 cup grated parmesan cheese
• 1 tbsp fresh sage
• 2 cloves garlic
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 1 tbsp olive oil

Cooking instructions

1. Heat the oven to 375°F. Lightly oil a 9-by-13-inch baking dish. (about 5 min) — 375°F
2. Bring a large pot of salted water to a boil. Cook the pasta until just tender according to package directions. Reserve 1/2 cup pasta water, then drain. (about 12 min) — Boiling
3. In the warm pot, stir together the pumpkin, ricotta, garlic, sage, salt, pepper, and reserved pasta water until smooth. (about 3 min) — Warm
4. Add the drained pasta and toss until evenly coated. Transfer to the prepared baking dish. (about 3 min)
5. Top evenly with mozzarella and Parmesan. Bake until the cheese is melted, bubbling, and lightly golden at the edges. (about 25 min) — 375°F
6. Let the pasta rest for 5 minutes before serving. (about 5 min)