Pasta and noodles · 30 min
Pumpkin & Ricotta Pasta Bake with Kale, Parmesan & Chives
- 30 min
- 2–6 servings
- 706 kcal / serving
Creamy pumpkin-ricotta sauce coats rotini with kale and Parmesan, finished with chives for a weeknight bake that comes together in no time. The creamy sauce clings to the pasta and greens for a comforting bite.
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Ingredients
- 6 fl ozchicken or vegetable broth
- ½ small pkgchives
- 2 clovesgarlic
- ½ bunchkale
- 1 ozParmesan cheese
- ½ (15 oz) canpure pumpkin purée
- ½ (15 oz) pkgricotta cheese
- 6 ozrotini pasta
- ½ mediumyellow onion
- yellow onions
From the pantry: black pepper, extra virgin olive oil, sage, dried, salt, thyme, dried
Cookware
can opener · chef's knife · colander · cutting board · garlic press (optional) · grater · measuring cups · measuring spoons · medium saucepan · stainless steel sauté pan · stirring spoon
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- ½ small pkgchives
- 2 clovesgarlic
- ½ bunchkale
- ½ mediumyellow onion
- yellow onions
Dairy, eggs & chilled
- 1 ozParmesan cheese
- ½ (15 oz) pkgricotta cheese
Pantry & dry goods
- 6 fl ozchicken or vegetable broth
- ½ (15 oz) canpure pumpkin purée
- 6 ozrotini pasta
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| chicken or vegetable broth | 6 fl oz | 12 fl oz | 18 fl oz |
| chives | ½ small pkg | 1 small pkg | 1 ½ small pkgs |
| garlic | 2 cloves | 4 cloves | 6 cloves |
| kale | ½ bunch | 1 bunch | 1 ½ bunches |
| Parmesan cheese | 1 oz | 2 oz | 3 oz |
| pure pumpkin purée | ½ (15 oz) can | 1 (15 oz) can | 1 ½ (15 oz) cans |
| ricotta cheese | ½ (15 oz) pkg | 1 (15 oz) pkg | 1 ½ (15 oz) pkg |
| rotini pasta | 6 oz | 12 oz | 18 oz |
| yellow onion | ½ medium | 1 medium | 1 ½ medium |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Boil a pot of water and salt it, then add the rotini and cook until al dente, about 8 to 10 minutes.
- Mince the garlic and finely dice the onion to prep aromatics.
- Heat a sauté pan over medium-low heat and coat the bottom with a little oil.
- Add the garlic, onion, and dried sage and thyme; cook until the onions soften, 3 to 4 minutes.
- Wash the kale, remove the thick stems, and chop the leaves into bite-sized pieces; add to the pan and cook, stirring often, until wilted, about 4 to 5 minutes.
- Stir in the broth, pumpkin purée, ricotta, salt, and pepper; let the mixture simmer gently while the pasta finishes cooking.
- Preheat the oven to broil and position the rack about 4 inches from the heat source.
- Chop the chives and grate the Parmesan, setting aside half of each for finishing.
- When the pasta is ready, fold half the chives and half the Parmesan into the sauce, then add the drained pasta and toss to coat.
- Transfer the skillet or dish to the oven and broil briefly until the top is lightly browned, 3 to 4 minutes.
- Serve the pasta, garnishing with the remaining chives and Parmesan.
Two tips
- Leftovers keep well in the fridge for up to 3 days; reheat gently with a splash of broth.
- If you like, finish with the remaining chives and Parmesan when serving for extra color and bite.
Nutrition per serving
- Calories
- 706 kcal
- Protein
- 33 g
- Carbs
- 85 g
- Fat
- 27 g
- Fiber
- 7 g
- Sodium
- 148 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.