Cheesy Skillet Pumpkin Pasta

Skillet Pumpkin Pasta

A creamy pasta made stove-top with pumpkin, ricotta, mozzarella and Parmesan. Because pumpkin isn’t just for sugary sweets. Dont’cha know? It is fully deserving of being incorporated into your savory dishes.

Although it’s a main player, the pumpkin isn’t front and center. It’s mellow. Used in savory dishes like this it tastes like butternut squash and here it competes for attention with the ricotta, mozzarella and Parmesan making it subtle and not overpowering.

Pumpkin purée forms the sauce together with ricotta and some of the starchy water that develops from cooking the pasta. The starchy water thins out the thick sauce and helps it cling to the pasta.

If you like that golden brown cheese on the top of your ziti that baking gives it, you can pop this under the broiler for a few minutes to toast the top. This is great comfort food for a meatless monday or weeknight meal. The sauce comes together in the time it takes the pasta to cook. I love when that happens.

I ran into a dilemma trying to name this. I fully intended it to call it ziti but after eating it realized it could be classified as mac ‘n’ cheese. It’s a toss-up. Call it what you will.

Just don’t call me late for dinner.

Skillet Pumpkin Ziti

Cheesy Skillet Pumpkin Pasta

Rating: 51

Cook Time: 20 minutes

Yield: 4 servings

Cheesy Skillet Pumpkin Pasta

A creamy pasta that is made stove-top with pumpkin, ricotta, mozzarella and Parmesan. The sauce comes together in the time it takes to cook the pasta making this a great Meatless Monday or weeknight meal.


2 tablespoons olive oil
1 small yellow onion, diced
2 cloves garlic, minced
1/2 teaspoon Italian seasoning
coarse salt and fresh black pepper
8 ounces penne or another medium-sized pasta (I used a curly pasta)
1 cup pumpkin puree (canned or homemade)
1 cup ricotta cheese
1 + 1/2 cups shredded mozzarella cheese
1/4 cup grated Parmesan plus more for serving


  1. Heat the oil in large, oven-safe {if you want to toast the top} frying pan with deep sides over medium-low heat and add the onion, garlic and Italian seasoning. Season well with salt and pepper and cook 5 minutes stirring often.
  2. Meanwhile cook the pasta to al dente in plenty of salted water according to package directions. Before draining set aside 1 cup of the starchy water it was cooked in.
  3. Add the pumpkin and ricotta to the skillet and turn the heat up just slightly. Season with salt and pepper and stir often.
  4. Once the pasta is cooked add it to the skillet along with some of the reserved pasta water. Turn heat down to low and stir to coat the pasta with the sauce, adding more of the reserved water as needed to form the sauce.
  5. Mix in 1 cup of the mozzarella and the 1/4 cup Parmesan. Sprinkle the remaining 1/2 cup mozzarella over top and stick it under the broiler to melt the cheese or top it with a lid until it melts. Serve with more Parmesan sprinkled over top.


Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

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