Amazing Cheesy Pumpkin Ricotta Pasta

A cozy and comforting vegetarian pasta bake featuring the flavors of pumpkin, creamy ricotta, and melted cheese, perfect for autumn evenings.

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Preheat your oven to 375°F (190°C) and lightly grease a medium-sized casserole dish.
Cook rigatoni or short pasta in salted boiling water until al dente, about 8-10 minutes. Drain and set aside.
In a mixing bowl, whisk together ricotta cheese, beaten egg, 1 cup of shredded mozzarella, Parmesan cheese, vegetable broth, heavy cream, and pumpkin purée until smooth.
Add diced shallot, minced garlic, oregano, Italian seasoning, crushed red pepper, salt, black pepper, and nutmeg to the cheesy mixture. Stir until well combined.
Gently fold the cooked pasta into the cheesy pumpkin mixture, ensuring all pieces are evenly coated.
Pour the pasta and pumpkin mixture into the prepared casserole dish, spreading it evenly. Bake for approximately 15 minutes, until it begins to bubble.
Sprinkle the remaining mozzarella cheese over the top of the pasta bake. Return the dish to the oven and bake for an additional 5-10 minutes, or until the cheese is melted and golden brown.
Let the Cheesy Pumpkin Ricotta Pasta Bake cool for several minutes before serving.

For a flavor boost, add fresh herbs like basil or thyme.
Ensure pasta is al dente before mixing, as it will continue cooking in the oven.
For a crispy topping, you can broil the pasta bake for 2-3 minutes after the final bake, watching closely to prevent burning.
This Cheesy Pumpkin Ricotta Pasta Bake can be prepared a day in advance and baked just before serving.