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Pumpkin & Ricotta Pasta Bake with Parmesan & Chives.

  • 8 fl oz
    chicken or vegetable broth
  • 1 small pkg
    chives
  • 4 cloves
    garlic
  • 2 oz
    Parmesan cheese
  • 1 (15 oz) can
    pure pumpkin purée
  • 1 (15 oz) pkg
    ricotta cheese
  • 12 oz
    rotini pasta
  •  
    black pepper
  •  
    extra virgin olive oil
  •  
    sage
  •  
    salt
  •  
    thyme
  • 1
    Fill a large pot halfway with water, cover, and bring to a boil. Uncover, add salt and pasta, and stir for a few seconds. Cook until desired firmness, 8-10 minutes.
    about 14 cups water
    2 tbsp salt
    12 oz (4 ½ cups) rotini pasta
  • 2
    Heat a sauté pan over medium-low heat.
  • 3
    Peel and mince garlic.
    4 cloves garlic
  • 4
    Coat bottom of pan with oil. Add garlic, sage, and thyme. Cook until fragrant, 15-30 seconds.
    1 tbsp extra virgin olive oil
    1 tsp sage
    1 tsp thyme
  • 5
    Add broth, pumpkin, ricotta, salt, and pepper. Stir to combine. Simmer, stirring occasionally, while pasta is cooking.
    8 fl oz (1 cup) chicken or vegetable broth
    1 (15 oz) can pure pumpkin purée
    1 (15 oz) pkg ricotta cheese
    ½ tsp salt
    ¼ tsp black pepper
  • 6
    Preheat oven to broil and position rack 4 inches under the broiler.
  • 7
    Wash and chop chives into small pieces.
    1 small pkg chives
  • 8
    Grate ½ cup of Parmesan.
    2 oz Parmesan cheese
  • 9
    Add ½ of the chives and Parmesan (save the rest for garnishing) to pan and stir to combine.
  • 10
    Drain pasta, add to pan with sauce, and stir to combine.
  • 11
    Place pan in the oven and broil until slightly browned, 3-4 minutes.
  • 12
    To serve, place pasta on a plate and garnish with remaining chives and Parmesan. Enjoy!