Table of Contents

1. What are the ingredients in Pumpkin Ricotta Pasta?
2. How to make Pumpkin Ricotta Pasta?
3. Tips and tricks for the best one-pot pumpkin ricotta penne:
4. Leftover pumpkin? Make yourself some dessert...
5. Recipe

If you're looking for a restaurant-quality meal that can be made quickly, with minimal prep time and almost no dishes then you have come to the right place! This is fall comfort food at it's finest (and easiest!). Usually when I think of ricotta cheese and pasta I think about ravioli or lasagna, but now my new favorite use for ricotta cheese is in this dish. It's just so simple and tasty!

What are the ingredients in Pumpkin Ricotta Pasta?

I tried to keep the ingredient list super simple while still allowing an amazing flavor:

• penne - this is the type of pasta used in this dish
• oil - a small amount to help with frying
• cheeses - ricotta and parmesan in the sauce, and mozzarella to top it all off
• seasoning - fresh garlic, dried sage, italian seasoning and salt
• ground turkey - could also use ground chicken
• pumpkin puree - from a can or homemade will be fine (shown twice in the photo by accident - I didn't want to forget it and ended up measuring it out twice!)
• heavy cream - to thin the sauce/make it creamier
• chicken broth - to add flavor while cooking the penne

How to make Pumpkin Ricotta Pasta?

It is really very easy to make this pasta!

step one: heat oil in a large skillet and add the turkey

step two: cook until slightly browned, then add garlic, sage, italian seasoning and salt and cook until turkey is no longer pink

step three: add the broth and bring to a simmer

step four: add the penne noodles, stir and cover the pan, and allow to simmer for 10 minutes, or until pasta is al dente (follow package instructions)

step five: add the ricotta, pumpkin puree, parmesan, and heavy cream and stir until sauce is uniform

step six: sprinkle mozzarella on top and broil 2-3 minutes, or until golden brown and bubbly, serve warm

Tips and tricks for the best one-pot pumpkin ricotta penne:

• cook your pasta until al dente; overcooking will result in a mushy final dish
• use a good quality pumpkin puree, you can make your own or you can use canned but you want it to be relatively thick and not super watery
• if your pan doesn't have a tight fitting lid you can drape a piece of aluminium foil over it instead for this recipe
• don't overcook the turkey; cook until it's no longer pink but not browned
• make sure you stir well once you add the ricotta, heavy cream, parmesan, and pumpkin puree to get the sauce to come together nice and uniform

Leftover pumpkin? Make yourself some dessert...

• No bake Pumpkin Spice Cookies
• Pumpkin spice muffins