Pumpkin and Ricotta Pasta Casserole

Serving size:
 6 Servings


    • olive oil
    • 1 lb
    • pasta (farfalle, shells, or elbows)
    • 15 oz
    • ricotta
    • 15 oz
    • pumpkin puree
    • 2
    • eggs
    • 1⁄2 c
    • yogurt (plain)
    • 2 t
    • salt
    • black pepper (to taste)
    • 1⁄2 t
    • nutmeg (ground)
    • 1⁄2 t
    • ginger (ground)
    • 3⁄4 c
    • pecans (roughly chopped)
    • 1⁄2 c
    • sage leaves (fresh, packed, finely chopped)
    • 2 clv
    • garlic (minced)
    • 3⁄4 c
    • parmesan (grated, divided)
1 hour
Ready in
1 hour


Take a pound of pasta, a can of pumpkin, some cheese, some herbs, and dinner's on the table!

Adapted from www.thekitchn.com


Preheat the oven to 375˚F. Lightly oil a 9x13" casserole dish.

In a large pot of salted boiling water, cook the pasta. Cook a few minutes less than package instructions so that they're not quite done. Drain and set aside.

In a large mixing bowl, combine the ricotta, pureed pumpkin, eggs, and yogurt. Stir in the salt, pepper, nutmeg, and ginger. Add the pasta to the bowl and fold in until completely coated with the pumpkin mixture. Add the pecan, sage,garlic and 1/2 cup of the Parmesan.

Spread the pumpkin pasta mixture into the prepared casserole dish, and top with the remaining Parmesan. Bake until golden brown, about 35 minutes. Let stand for 5 minutes, then serve.