Pumpkin Ricotta Whole Wheat Pasta Bake Recipe

By Aggieskitchen

A seasonal and savory pumpkin whole wheat pasta bake dish perfect for any dinner table.

Pumpkin-Ricotta Whole Wheat Pasta Bake

Ingredients:

• 13 oz whole wheat rotini (or pasta of choice)
• 1 cup pureed pumpkin
• 2 cups whole milk ricotta
• 1 cup freshly grated Parmesan cheese
• 1/2 teaspoon McCormick Roasted or Saigon Cinnamon
• 3/4 teaspoon McCormick Mediterranean Spiced Sea Salt
• 1/8 - 1/4 teaspoon sea salt
• 1/8 teaspoon fresh ground pepper
• 1/2 cup chicken or vegetable broth

For the Topping:

• 1/4 cup Marcona almonds, coarsely chopped
• 1/2 cup panko
• 1/4 cup freshly grated Parmesan cheese
• 1/4 teaspoon McCormick Mediterranean Spiced Sea Salt
• 1 tablespoon butter

Directions:

1. Preheat oven to 375 degrees. Grease a medium sized baking dish (I used 6 x 8) with butter, set aside.
2. Prepare your pasta according to directions, drain.
3. In a large mixing bowl, combine pumpkin, ricotta, Parmesan, cinnamon, Mediterranean Spiced Sea Salt, ground pepper and chicken broth. Taste for seasoning and add additional sea salt (regular, non spiced) as needed.
4. Add pasta to pumpkin-ricotta mixture and gently combine. Pour into buttered baking dish.
5. In a small bowl, combine chopped Marcona almonds, panko, Parmesan cheese, Mediterranean Spiced Sea Salt and butter until crumbly (I use my fingers to combine). Sprinkle topping over pasta in baking dish.
6. Bake in 375 degree oven for 20 minutes or until topping is golden brown. Serve immediately.

Pumpkin Ricotta Whole Wheat Pasta Bake Recipe 2022-02-27T20:59:00-08:00 Rating: 4.5 Diposkan Oleh: Admin