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Pumpkin Pasta Bake

Difficulty Level: Easy

Total Time: 1 hour

Serving Size: 2-4 servings


  • 1/2 lb. zucca pasta or any short cut pasta

  • 2 tbsp. butter

  • 1/2 shallot, finely chopped

  • 4 garlic cloves, minced

  • 2 cups pumpkin purée

  • 2 tbsp. tomato paste

  • 1 tsp. salt

  • 1/4 cup vodka

  • 3/4 cup heavy cream

  • 1/2 cup whole milk ricotta

  • 1/3 cup Parmigiano Reggiano, finely grated

  • 4 oz. smoked mozzarella, cubed

  • 4 oz. ciliegine (mini mozzarella), torn

  • 4 sprigs of basil for garnish


  1. Preheat oven to 375°F and bring a large pot of water to a boil.

  2. Melt the butter in a large sauté pan over low heat and sauté the chopped shallot until soft and translucent, about 3-5 minutes. Add the minced garlic and sauté for a further 1-2 minutes until fragrant.

  3. Add the pumpkin purée, tomato paste and 1/2 tsp. salt to the pan. Stir and let sit on medium-low heat for 2-3 minutes until the pumpkin-tomato mixture deepens in color.

  4. Add 1/4 cup of vodka to deglaze the pan. Stir until the vodka has fully evaporated, about 1-2 minutes.

  5. Remove from heat and stir in the heavy cream. Add more salt to taste.

  6. Once the water comes to a boil, add plenty of salt. Cook the pasta until for half of the recommended cooking time. Reserve 1/4 cup pasta water.

  7. Strain the pasta and add it to a large mixing bowl along with the pumpkin sauce and 1/4 cup pasta water. Mix in the ricotta, Parmigiano, smoked mozzarella and remaining 1/2 tsp. salt.

  8. Top with the mini mozzarella and transfer the mixture to an oven safe baking dish.

  9. Bake in the oven for 15 minutes. Remove and top with basil.


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