Pumpkin Ricotta Pasta Bake with Broccoli and Mushrooms

This was a recipe I made a while back and suddenly wanted to share it with you guys before a busy weekend of studying – only FOUR days until my first final exam in university!
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I found a similar recipe online, switched up some ingredients, and halved the recipe so it would make three servings. I loved this meal and enjoyed it for lunch as leftovers the next day. Doesn’t Italian food make great leftovers? πŸ˜€

Pumpkin Ricotta Pasta Bake with Broccoli and Mushrooms
Ingredients (serves 3)
  • 1.5 cups dry pasta (I used farfalle, or bow ties, but you can also use rigatoni, rotini, or ziti)
  • 1 cup shredded mozzarella cheese (I used goat milk mozzarella)
  • 2 heads broccoli
  • 4 large mushrooms
  • 1/2 cup pumpkin puree
  • 1/2 cup ricotta cheese
  • 1 egg
  • 1/4 cup grated parmesan cheese
  • 1/4 tsp salt
  • sprinkle of black pepper
  • two sprinkles of dried basil
  • 1.5 tbsp unsalted butter
  • 1 tbsp chopped fresh sage
  • 1.5 tbsp flour (I used spelt but would recommend AP flour)
  • 1/2 cup milk (I used 2%)
  • 1/2 cup chicken broth
  • 1/8 tsp salt
  • 1/8 tsp black pepper
  • Squirt of dijon mustard
Instructions
  1. Cook the pasta according to directions until al dente (firm to the bite but not soft). Drain well.
  2. Boil broccoli for 3 minutes. Drain.
  3. Sautee mushrooms in minced garlic and butter. Remove and set aside.
  4. In a medium bowl, combine the pumpkin puree, ricotta, egg, Parmesan cheese, salt, pepper and basil. Mix well and set aside.
  5. In a small sauce pan melt the butter over medium heat and add the chopped sage. Saute for 4 minutes. Add the flour and cook for 3 more minutes. Add the hot stock and milk to the butter and flour mixture one third at a time whisking each time. Add salt, pepper, and mustard. Stir to combine and remove from heat.
  6. Heat oven to 375 degrees.
  7. In a medium casserole dish, layer the ingredients as follows: ΒΌth of the prepared White Sauce, β…“rd of the cooked pasta, β…“rd of the pumpkin filling and ΒΌth of the mozzarella.
  8. Repeat these same layers 2 additional times. Then add one last layer of the remaining white sauce and top that with the remaining mozzarella.
  9. Bake uncovered in a 375 degree oven for approximately 30 minutes or until the top is golden and the dish is heated through and bubbly.
  10. Serve and enjoy with more pepper and parmesan on top.

The buttery sage sauce was so good, with pops of flavour from the sage, dijon mustard, and black pepper. Parmesan, pumpkin, and ricotta give this recipe lots of warmth and fall cheesiness. I know that makes no sense at all. πŸ™‚

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Happy weekend!

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24 thoughts on “Pumpkin Ricotta Pasta Bake with Broccoli and Mushrooms

      1. I wish I had the time, patience, and skills to make it (my roommate did, one time, with wonton wrappers!) but I’ve only ever had it once at a fancy-ish Vancouver restaurant called Cactus Club πŸ™‚ So yummy! Squash and cheese are meant to be together. I’ve done acorn with brie, spaghetti squash with mozza and cheddar, butternut with goat cheese… the list goes on and every combination seems to work!

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  1. Okay, wow! I love all the ingredients in here and I love ricotta and pumpkin!! Thanks for still using pumpkins, just yesterday I ate pumpkin pancakes! I love seeing pumpkin in recipes, even if it isn’t really fall anymore πŸ™‚

    Liked by 1 person

    1. Pumpkin is a year-round thing for me, girl! It’s been too long since I’ve had pumpkin pancakes. I think I’ll open up a can tomorrow. Thanks for reminding me how amazing pumpkin is, even if it’s December πŸ™‚

      Liked by 1 person

  2. It’s about time we made another bake too; they’re great! Thanks for sharing some delicious inspiration. πŸ™‚ Leftovers are ace; you can feel a little smug the next day when all the hard work is over and you have something tasty waiting for you at home in the fridge! Oh and best of luck with you exam prep! πŸ™‚

    Liked by 1 person

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