Creamy Baked Pumpkin and Ricotta Pasta Bake
This Creamy Baked Pumpkin and Ricotta Pasta Bake brings together the vibrant flavors of roasted pumpkin and rich ricotta cheese for a comforting, mouth-watering meal. Perfect for family gatherings or a cozy dinner, this dish blends the sweetness of pumpkin with fresh herbs and a hint of cumin, while the crispy breadcrumb topping adds a delightful crunch. Adapted from a cherished family recipe, it serves six and is sure to become a favorite at your table.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
Olive oil
3 tablespoons (divided)
Pumpkin
750 g (peeled and cubed)
Salt
to taste
Fresh ground black pepper
to taste
Cumin
1/2 teaspoon
Pasta
400 g
Fresh breadcrumbs
1 cup
Garlic cloves
4 (chopped)
Onion
1 (chopped)
Dried sage
1/2 teaspoon
Fresh flat-leaf parsley
2 tablespoons (chopped)
Ricotta cheese
250 g (low fat is fine)
Instructions
1
Preheat your oven to 200°C (390°F). In a large baking dish, combine 2 tablespoons of olive oil with the cubed pumpkin. Season generously with salt, fresh ground black pepper, and cumin. Toss to ensure the pumpkin is evenly coated, then spread out in a single layer. Bake for 30 to 35 minutes, or until the pumpkin is tender and lightly caramelized.
2
While the pumpkin is roasting, bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Once cooked, drain and return the pasta to the pot, covering it to keep warm.
3
In a separate skillet, heat the remaining tablespoon of olive oil over medium heat. Add the fresh breadcrumbs, chopped garlic, and onion. Cook, stirring frequently, for about 3 to 4 minutes or until the mixture is golden brown and fragrant. Remove from heat and stir in the dried sage and freshly chopped parsley for a burst of flavor.
4
Once the pumpkin is done, gently fold it into the pasta alongside the ricotta, mixing until well combined. Adjust seasoning with additional salt and pepper if necessary.
5
To serve, divide the creamy pumpkin pasta among plates, generously sprinkle with the crispy breadcrumb mixture, and pair with a side of fresh salad greens for a complete meal.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Creamy Baked Pumpkin and Ricotta Pasta Bake?
It is a comforting meal that combines roasted pumpkin, rich ricotta cheese, fresh herbs, and a crunchy breadcrumb topping.
How many people does this recipe serve?
This recipe is designed to serve six people.
Is this pasta bake suitable for vegetarians?
Yes, this is a vegetarian dish as it contains no meat products.
What is the recommended oven temperature?
The oven should be preheated to 200°C or 390°F.
How much pumpkin is required for this recipe?
You will need 750 grams of pumpkin, peeled and cubed.
Can I use butternut squash instead of pumpkin?
Yes, butternut squash is an excellent substitute for pumpkin in this recipe.
How long should I roast the pumpkin?
Roast the pumpkin for 30 to 35 minutes until it is tender and lightly caramelized.
What spices are used to season the pumpkin?
The pumpkin is seasoned with salt, fresh ground black pepper, and 1/2 teaspoon of cumin.
How should the pasta be cooked?
The pasta should be cooked in salted water according to the package instructions until it is al dente.
How much pasta is needed?
The recipe calls for 400 grams of pasta.
What goes into the crispy breadcrumb topping?
The topping consists of fresh breadcrumbs, chopped garlic, onion, olive oil, dried sage, and fresh parsley.
How many garlic cloves are in the recipe?
The recipe uses 4 chopped garlic cloves for the breadcrumb mixture.
What type of herbs are used in this dish?
The dish features dried sage and fresh flat-leaf parsley.
Can I use low-fat ricotta cheese?
Yes, the recipe specifies that low-fat ricotta is perfectly fine to use.
How much ricotta cheese is required?
You will need 250 grams of ricotta cheese.
What is the first step in preparing the breadcrumbs?
Heat one tablespoon of olive oil in a skillet and cook the breadcrumbs, garlic, and onion until golden brown.
When do I add the herbs to the breadcrumb mixture?
Remove the breadcrumbs from the heat before stirring in the dried sage and fresh parsley.
How do I assemble the final dish?
Fold the roasted pumpkin and ricotta cheese into the cooked pasta until well combined.
How is the dish served?
Divide the pasta among plates and generously sprinkle the crispy breadcrumb mixture over the top.
What is a recommended side dish?
This pasta bake pairs beautifully with a side of fresh salad greens.
What kind of oil should I use?
The recipe calls for 3 tablespoons of olive oil, divided for roasting and frying.
Is the onion cooked or raw?
The onion is chopped and cooked in a skillet with the breadcrumbs and garlic.
What does 'al dente' mean for the pasta?
It means the pasta should be cooked so that it is still firm when bitten.
Can I use dried parsley instead of fresh?
Fresh flat-leaf parsley is recommended for the best flavor, but dried can be used in smaller quantities if necessary.
How much cumin is in the recipe?
The recipe uses 1/2 teaspoon of cumin.
Do I need to peel the pumpkin?
Yes, the pumpkin should be peeled and cubed before roasting.
How much breadcrumbs are needed?
You will need 1 cup of fresh breadcrumbs.
Can I add extra salt and pepper at the end?
Yes, you should adjust the seasoning with additional salt and pepper after mixing the pasta and pumpkin.
What is the origin of this recipe?
This dish is adapted from a cherished family recipe.
What tags are associated with this recipe?
Associated tags include pasta, pumpkin, ricotta, baked, cheese, comfort food, vegetarian, and family meal.