Ingredients
Scale
- 1 pound medium shell or ziti pasta
- 1 (15 oz) can pumpkin puree (not pie filling)
- 15 oz whole milk ricotta cheese
- 1 cup vegetable or chicken broth
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried sage
- 1 cup shredded mozzarella cheese
Instructions
- Step 1: Preheat the oven to 375°F (190°C). Cook the pasta according to package directions until al dente; drain and set aside. Lightly grease a 9×13 inch baking dish.
- Step 2: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the minced garlic and dried sage, cooking for 1 minute until fragrant. Stir in the pumpkin puree and vegetable broth until the mixture is smooth.
- Step 3: Remove the pot from the heat. Gently fold in the whole milk ricotta cheese until just incorporated. Season the pumpkin sauce mixture generously with salt and pepper.
- Step 4: Add the drained pasta to the pumpkin-ricotta sauce and stir thoroughly until every piece is coated. Transfer the entire mixture into the prepared baking dish.
- Step 5: Sprinkle the shredded mozzarella cheese evenly over the top layer of the pasta. Bake for 20-25 minutes, or until the cheese is melted, golden brown, and the sauce is bubbly around the edges.
Notes
- Leftovers keep well refrigerated for 3 days; for longer storage, freeze unbaked portions tightly wrapped in foil.
- To keep the texture wonderfully creamy when reheating individual servings, stir in a small splash of broth or milk before microwaving or baking at 300°F.
- Pair this rich, savory pasta with a bright, crisp side salad tossed in a sharp vinaigrette to perfectly balance the heavy ricotta base.
- For maximum depth of flavor, ensure the dried sage blooms briefly in the hot olive oil with the garlic—this short step awakens the herb before you add the pumpkin puree.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American