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Pumpkin Ricotta Pasta Bake

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Serves 6 | 

A warm, Autumn family dinner.

Ingredients:

8 oz rigatoni
1 cup shredded mozzarella, more for topping
1/2 cup parmesan cheese
1 cup ricotta cheese
1/2 cup heavy cream
1 cup pumpkin puree
1/3 cup vegetable broth
1 egg, beaten
3 cloves garlic, minced
1 shallot, minced
1 1/2 teaspoons Italian seasoning
1/4 teaspoon crushed red pepper
1/2 teaspoon black pepper
1/2 teaspoon sea salt
1/4 teaspoon nutmeg
1 teaspoon oregano
2 cups fresh baby spinach

Directions:

  1. Preheat oven to 375°F. Grease a medium casserole dish with cooking spray.
  2. Cook the rigatoni according to the box directions. Drain water and return to the pot.
  3. Stir together the 1 cup of mozzarella, parmesan, ricotta, heavy cream, pumpkin puree, vegetable broth, and egg in a mixing bowl until smooth and creamy.
  4. Add the garlic, shallot, Italian seasoning, red pepper, sea salt, black pepper, nutmeg, and oregano. Stir until combined.
  5. Add the spinach to the pasta pot and allow it to wilt.
  6. Then add the pasta to the pumpkin ricotta mixture. Stir to coat. Pour into the casserole dish. Bake for about 15 minutes.
  7. Remove from the oven and sprinkle mozzarella on top. Return to the oven to bake for 5-10 minutes, until the cheese is melted.
  8. Remove from the oven and allow to cool for several minutes before serving.
Main Ingredient: Pasta, Cheese
Cooking Method: Bake
Course: Dinner
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