Creamy Pumpkin Pasta Bake


  • 1/2 pound dry pasta (we used a short rigatoni shape, but ziti or farfalle would also work well)
  • To make the Pumpkin filling
  • 1 cup pumpkin puree (used canned or our homemade slow cooker pumpkin puree)
  • 1 cup whole milk ricotta
  • 1 egg, slightly beaten
  • 1/2 cup grated parmesan cheese
  • 1/2 teaspoon freshly ground nutmeg
  • 1/2 teaspoon salt
  • Pinch of white pepper
  • 1 tablespoon chopped fresh parsley

To make the White Sauce

  • 1/3 cup unsalted butter
  • 1 tablespoon chopped fresh sage
  • 3 tablespoons flour
  • 1 cup whole milk
  • 1 cup chicken stock
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • Pinch of freshly ground nutmeg
  • 1/4 teaspoon Colman’s dry mustard powder


  • 2 cups shredded mozzarella cheese


  1. Cook the pasta according to directions until al dente (firm to the bite but not soft). Drain well.
  2. To make the pumpkin filling
  3. In a medium bowl, combine the pumpkin puree, ricotta, egg, Parmesan cheese, nutmeg, salt, white pepper and parsley. Mix well and set aside.
  4. To make the white sauce
  5. In a small pan, heat milk and stock, or combine and microwave. In a small sauce pan melt the butter over medium heat and add the chopped sage. Saute for 4 minutes. Add the flour and cook for 3 more minutes. Add the hot stock and milk to the butter and flour mixture one third at a time whisking each time. Add salt, pepper, nutmeg and dry mustard. Stir to combine and remove from heat.
  6. Heat oven to 375 degrees
  7. To assemble
  8. In a medium casserole dish, layer the ingredients as follows: 1/4th of the prepared White Sauce, 1/3rd of the cooked pasta, 1/3rd of the Pumpkin filling and 1/4th of the mozzarella.
  9. Repeat these same layers 2 additional times. Then add one last layer of the remaining white sauce and top that with the remaining mozzarella.
  10. Bake uncovered in a 375 degree oven for approximately 30-40 minutes or until the top is golden and the dish is heated through and bubbly.

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