1-Ready to dive into making this cheesy pumpkin ricotta pasta bake? It’s straightforward and fun, perfect for home cooks of all levels. Start by preheating your oven to 375°F (190°C) to get things going smoothly.

2-Follow these steps to bring the dish together in no time. First, cook the pasta according to the package directions until it’s just right, then drain it. In a large bowl, beat the egg and mix in the pumpkin puree, ricotta cheese, heavy cream, broth, 1 cup of mozzarella, and parmesan until it’s all creamy and smooth.

3-If the mixture seems too thick, thin it out with a bit more cream or broth. Stir in the diced shallot, minced garlic, and seasonings like oregano, Italian seasoning, crushed red pepper, black pepper, salt, and a pinch of nutmeg for that extra flavor kick.

4-Next, toss the drained pasta with the fresh baby spinach to wilt it slightly, then combine everything with the pumpkin ricotta mixture until evenly coated. Transfer this to a greased casserole or 9×9 inch baking pan and bake for about 15 minutes until it’s bubbly.

5-Sprinkle the remaining ½ cup of mozzarella on top and bake for another 5 to 10 minutes until the cheese melts perfectly. Let it cool for a few minutes before serving, and garnish with fresh herbs like basil or parsley if you have them on hand.