Description
A delicious cheesy pasta bake featuring pumpkin and ricotta.
Ingredients
Scale
- 300g pasta
- 400g pumpkin puree
- 250g ricotta cheese
- 200g mozzarella cheese, shredded
- 1 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt to taste
- Pepper to taste
Instructions
- Preheat your oven to 180°C (350°F).
- Cook the pasta according to package instructions until al dente.
- In a large bowl, mix the pumpkin puree, ricotta, garlic, oregano, salt, and pepper.
- Add the cooked pasta to the pumpkin mixture and stir to combine.
- Transfer the mixture to a baking dish.
- Top with mozzarella and Parmesan cheese.
- Bake in the oven for 25-30 minutes until bubbly and golden.
- Let it cool for a few minutes before serving.
Notes
- Adjust cheese quantities based on preference.
- Can add cooked spinach for extra nutrition.
- Store leftovers in the refrigerator for up to three days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 55mg
Keywords: Cheesy Pumpkin Ricotta Pasta Bake