Baked Pumpkin Ricotta Pasta Recipe

Ingredients for Baked Pumpkin Ricotta Pasta

• Olive Oil
• 450g pumpkin, cubed
• 1 teaspoon salt
• Fresh Ground Black Pepper
• ½ teaspoon ground cumin
• 250g pasta (your choice)
• Fresh Breadcrumb
• Garlic Cloves
• ¼ cup onion, finely chopped
• Dried Sage
• Fresh Flat Leaf Parsley
• Ricotta Cheese

How to Make Baked Pumpkin Ricotta Pasta

1. Preheat oven to 200°C (400°F). Toss 450g cubed pumpkin with 2 tablespoons olive oil, 1 teaspoon salt, ½ teaspoon black pepper, and ½ teaspoon ground cumin in a baking dish. Roast for 30-35 minutes, or until tender.
2. While pumpkin roasts, cook 250g pasta according to package directions until al dente. Drain, return to the pan, and cover to keep warm.
3. Heat 1 tablespoon olive oil in a pan over medium heat. Add ½ cup breadcrumbs, 2 cloves minced garlic, ¼ cup finely chopped onion, and 1 tablespoon chopped fresh sage. Cook for 3-4 minutes, stirring until golden. Remove from heat and stir in 2 tablespoons chopped fresh parsley.
4. Add 250g ricotta cheese to the cooked pasta and toss to combine. Gently fold in the roasted pumpkin.
5. Divide pasta among serving plates. Sprinkle with the breadcrumb mixture and serve immediately with a side salad.