Vegetarian Baked Pumpkin Pasta with Crispy Sage and Creamy Ricotta

Why You’ll Love This Vegetarian Baked Pumpkin Pasta

This vegetarian baked pumpkin pasta is more than just a meal; it’s a warm embrace on a chilly evening, perfect for busy families or anyone craving comfort with minimal hassle. The ease of preparation makes it ideal for weeknight dinners, using simple ingredients that come together quickly for a satisfying dish. You’ll appreciate how this recipe serves 8 to 10 people, making it great for Thanksgiving or casual gatherings, while delivering a cheesy, carb-rich blend of pasta, pumpkin sauce, ricotta, and mozzarella topped with a crispy sage and brown butter drizzle.

One of the standout features is its health benefits, drawing from nutrient-packed pumpkin that provides vitamin A and fiber. This pumpkin pasta bake keeps things balanced with protein from ricotta and eggs, carbohydrates from pasta, and fats from butter, creating a wholesome vegetarian option. It’s versatile too, allowing swaps for dietary needs like vegan adaptations, and the distinctive flavor from herbs like sage and nutmeg adds a cozy, autumnal touch that makes every bite memorable.

• Ease of preparation: Pull together in about 1 hour with pantry staples like pasta and canned pumpkin, making it perfect for busy nights.
• Health benefits: Packed with antioxidants from pumpkin, this dish supports fullness with fiber and protein, though you can boost it with veggies like kale.
• Versatility: Easily adapt to vegan or gluten-free by swapping ingredients, and enjoy it as a base for adds like sausage for extra bulk.
• Distinctive flavor: The crispy sage and brown butter drizzle elevates the creamy sauce, blending sweet pumpkin with warm spices for a standout experience.

Whether you’re a student whipping up a quick dinner or a working professional seeking something hearty, this pumpkin pasta recipe brings joy to the table. Total prep time is around 1 hour, including boiling pasta and baking, so it’s as practical as it is delicious.

Essential Ingredients for Vegetarian Baked Pumpkin Pasta

Gathering the right ingredients is key to creating this comforting vegetarian baked pumpkin pasta. Below is a comprehensive list based on the recipe, ensuring you have everything needed for a successful dish. This structured list includes precise measurements to make shopping and cooking straightforward.

• 1 pound of pasta (such as ziti or rigatoni)
• 4 tablespoons unsalted butter (for the pumpkin sauce)
• 4 tablespoons all-purpose flour (for the pumpkin sauce)
• 3 cups whole milk (for the pumpkin sauce)
• 2 teaspoons brown sugar (for the pumpkin sauce)
• 1/2 teaspoon ground nutmeg (for the pumpkin sauce)
• 1/2 teaspoon salt (for the pumpkin sauce)
• One 15-ounce can of pumpkin puree (with no added spices, for the pumpkin sauce)
• 15 ounces ricotta cheese
• 2 large eggs
• 1/2 teaspoon salt (for the ricotta mixture)
• 1/4 teaspoon ground black pepper (for the ricotta mixture)
• 3 minced garlic cloves
• 2 tablespoons chopped fresh sage
• 10 whole sage leaves (for the brown butter sage mixture)
• 8 ounces mozzarella (torn or shredded)
• 2 tablespoons unsalted butter (for the brown butter sage mixture)
• Optional: red pepper flakes (for serving, amount as desired)

These ingredients combine to form a rich, layered dish that’s both creamy and flavorful. For special twists, consider options like using plant-based milk for a vegan version or gluten-free pasta to suit different needs.

How to Prepare the Perfect Vegetarian Baked Pumpkin Pasta: Step-by-Step Guide

Getting started with this vegetarian baked pumpkin pasta is simple and fun, just like cooking with a trusted friend. Begin by boiling salted water in a large pot and cook 1 pound of pasta until it’s slightly underdone by 1 to 2 minutes, as per the package instructions, then drain and set it aside. This step ensures the pasta absorbs flavors during baking without becoming mushy.

Next, preheat your oven to 375 degrees Fahrenheit and grease a 13×9 inch baking dish to prevent sticking. In a large saucepan over medium heat, melt 4 tablespoons unsalted butter, whisk in 4 tablespoons all-purpose flour to create a thick paste, then slowly add 3 cups whole milk while whisking continuously.

Cook the Sauce and Assemble

Cook the mixture for about 10 minutes, stirring often, until it thickens and coats the spoon nicely. Remove from heat and stir in 2 teaspoons brown sugar, 1/2 teaspoon ground nutmeg, 1/2 teaspoon salt, and one 15-ounce can of pumpkin puree, then mix in the cooked pasta until it’s fully coated. In another bowl, whisk together 15 ounces ricotta cheese, 2 large eggs, 1/2 teaspoon salt, 1/4 teaspoon ground black pepper, 3 minced garlic cloves, and 2 tablespoons chopped fresh sage to create a flavorful layer.

Now, layer one-third of the pumpkin pasta in the baking dish, dot with half the ricotta mixture, and top with half of the 8 ounces mozzarella. Repeat the layers once more and finish with the remaining pasta and mozzarella. Bake for 25 to 30 minutes until the top browns nicely. For the finishing touch, melt the remaining 2 tablespoons unsalted butter in a skillet over medium heat until it browns, add the 10 whole sage leaves, and fry for 30 seconds until they darken, then drizzle over the baked dish and serve with optional red pepper flakes.

Explore another comforting pasta dish like chicken pot pie pasta for more ideas on easy family meals. This process takes about 1 hour total, blending tips like cooking pasta al dente and adjusting ricotta for richness.

Protein and Main Component Alternatives

Switching up the protein in your vegetarian baked pumpkin pasta keeps things exciting and adaptable. For a protein boost, add 1 2 cups cooked white beans or lentils directly into the sauce for creaminess and fiber, or use legume-based pasta like chickpea varieties to enhance nutrition without much effort.

If you’re open to pescatarian options, fold in flaked baked salmon for a healthy twist, or try seared tempeh as a meat substitute. These changes maintain the dish’s balance, providing carbs from pasta and fats from the pumpkin sauce, all while serving 8 to 10 portions.

• Use cooked quinoa for extra protein and texture.
• Opt for gluten-free pasta if needed, ensuring it holds the sauce well.
• Add seeds like pumpkin for a nutty finish that complements the crispy sage topping.

Vegetable, Sauce, and Seasoning Modifications

Make your vegetarian baked pumpkin pasta your own by tweaking vegetables, sauce, and seasonings. Add roasted mushrooms or spinach to the layers for extra nutrition, pairing perfectly with the pumpkin and ricotta. These modifications keep the dish creamy and comforting, ideal for fall meals.

For sauce variations, experiment with tomato paste for a tangy note or blend in silken tofu for a vegan creaminess that matches the original’s texture. Seasonings like smoked paprika can add depth, balancing the sweetness of the pumpkin puree and enhancing the brown butter drizzle.

This dish shines with fresh herbs like sage, making it a versatile favorite for any occasion.

Mastering Vegetarian Baked Pumpkin Pasta: Advanced Tips and Variations

Taking your vegetarian baked pumpkin pasta to the next level involves some pro techniques, like roasting garlic with the pumpkin to deepen flavors. Reduce the sauce slowly for a richer taste, and remember to blend part of it for silkiness while keeping chunks for body. These steps ensure the pasta layers with ricotta and mozzarella bake up perfectly, serving 8 to 10 with that crispy sage topping.

Flavor and Presentation Ideas

Explore global flavors by adding curry for an exotic twist or miso for umami, all while maintaining the core recipe’s elements. For presentation, serve in individual dishes with garnishes like toasted seeds to highlight the brown butter drizzle. Make-ahead options include assembling ahead and freezing for up to 2 months, then baking when ready.

Check out this sweet potato casserole for more fall-inspired sides that pair well.

How to Store Vegetarian Baked Pumpkin Pasta: Best Practices

Storing your vegetarian baked pumpkin pasta keeps it fresh for later enjoyment. Cool it to room temperature within two hours, then refrigerate in an airtight container for 3 4 days to preserve the creamy layers of pumpkin sauce and cheese. For the best texture, store crunchy toppings separately and add them when reheating.

Freezing works great for longer storage; wrap portions tightly and freeze for up to 2 months. When reheating, thaw overnight and warm in a 350 degrees Fahrenheit oven for even results, ensuring the sage drizzle regains its appeal.

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FAQs: Frequently Asked Questions About Vegetarian Baked Pumpkin Pasta

Vegetarian Baked Pumpkin Pasta

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• Author: Brandi Oshea
• Total Time: 1 hour
• Yield: 8-10 servings
• Diet: Vegetarian

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Description

🎃 This Vegetarian Baked Pumpkin Pasta combines creamy pumpkin sauce with cheesy ricotta for a rich, comforting meal.
🌿 The crispy sage and brown butter drizzle add a burst of flavor, making it a perfect vegetarian dish for fall gatherings.

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Ingredients

– 1 pound pasta (such as ziti or rigatoni)

– 4 tablespoons unsalted butter for the pumpkin sauce

– 4 tablespoons all-purpose flour for the pumpkin sauce

– 3 cups whole milk for the pumpkin sauce

– 2 teaspoons brown sugar for the pumpkin sauce

– 1/2 teaspoon ground nutmeg for the pumpkin sauce

– 1/2 teaspoon salt for the pumpkin sauce

– One 15-ounce can pumpkin puree with no added spices for the pumpkin sauce

– 15 ounces ricotta cheese

– 2 large eggs

– 1/2 teaspoon salt for the ricotta mixture

– 1/4 teaspoon ground black pepper for the ricotta mixture

– 3 minced garlic cloves

– 2 tablespoons chopped fresh sage

– 10 whole sage leaves for the brown butter sage mixture

– 8 ounces mozzarella torn or shredded

– 2 tablespoons unsalted butter for the brown butter sage mixture

– red pepper flakes for serving

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Instructions

1-Getting started: with this vegetarian baked pumpkin pasta is simple and fun, just like cooking with a trusted friend. Begin by boiling salted water in a large pot and cook 1 pound of pasta until it’s slightly underdone by 1 to 2 minutes, as per the package instructions, then drain and set it aside. This step ensures the pasta absorbs flavors during baking without becoming mushy.

2-Next, preheat your oven to 375 degrees Fahrenheit and grease a 13×9 inch baking dish to prevent sticking. In a large saucepan over medium heat, melt 4 tablespoons unsalted butter, whisk in 4 tablespoons all-purpose flour to create a thick paste, then slowly add 3 cups whole milk while whisking continuously.

3-Cook the Sauce and Assemble: Cook the mixture for about 10 minutes, stirring often, until it thickens and coats the spoon nicely. Remove from heat and stir in 2 teaspoons brown sugar, 1/2 teaspoon ground nutmeg, 1/2 teaspoon salt, and one 15-ounce can of pumpkin puree, then mix in the cooked pasta until it’s fully coated. In another bowl, whisk together 15 ounces ricotta cheese, 2 large eggs, 1/2 teaspoon salt, 1/4 teaspoon ground black pepper, 3 minced garlic cloves, and 2 tablespoons chopped fresh sage to create a flavorful layer.

4-Now, layer one-third of the pumpkin pasta in the baking dish, dot with half the ricotta mixture, and top with half of the 8 ounces mozzarella. Repeat the layers once more and finish with the remaining pasta and mozzarella. Bake for 25 to 30 minutes until the top browns nicely. For the finishing touch, melt the remaining 2 tablespoons unsalted butter in a skillet over medium heat until it browns, add the 10 whole sage leaves, and fry for 30 seconds until they darken, then drizzle over the baked dish and serve with optional red pepper flakes.

Notes

🧀 Cook pasta slightly less than package directions to finish baking in the oven.
🌿 Adjust ricotta cheese amount for desired richness.
🍂 Add chopped kale or sausage slices for extra texture and flavor.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Cook Time: 40 minutes
• Category: Main Course
• Method: Boiling, Baking, Sautéing
• Cuisine: Vegetarian

Nutrition

• Serving Size: 1 serving

Keywords: Pumpkin Pasta, Vegetarian Pasta, Baked Pasta, Sage Brown Butter