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Pumpkin and Ricotta Casserole recipe

Pumpkin and Ricotta Casserole recipe

  • Recipes
  • Dish type
  • Side dish
  • Vegetable side dishes

A rich and creamy pumpkin dish. It goes particularly well with roast meats.

16 people made this

IngredientsServes: 6

  • 1 (900g) pumpkin
  • 1 large onion, finely chopped
  • 30g unsalted butter, melted
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • 2 eggs
  • 175ml milk
  • 185g ricotta cheese

MethodPrep:30min ›Cook:50min ›Ready in:1hr20min

  1. Preheat the oven to 190 C / Gas 5. Coat a large baking dish with oil.
  2. Cut pumpkin in half and remove seeds; cut into 5mm thick slices. Peel slices and place pumpkin slices into a large bowl. Toss with onion and melted butter and season with salt and white pepper. Arrange in prepared baking dish.
  3. Bake pumpkin in preheated oven for 30 minutes. In a mixing bowl, beat eggs with milk and cheese; pour mixture over pumpkin in baking dish. Continue baking for 20 minutes or until golden brown.

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Reviews & ratingsAverage global rating:(17)

Reviews in English (17)

by Monstermom

I took this recipe to a multicultural potluck. it was rated as okay, people said it needed more salt and butter.-28 Dec 2007

by Kneece Camp

This recipe was wonderful! I followed it exactly and my whole family raved about how delicious the dish turned out. We really enjoyed it! Thanks!-03 Nov 2007

by madeline236

I needed to use up some pumpkin and ricotta cheese so imagine my delight to find this recipe! My pumpin was pre-cooked so I fried the onion in a pan with olive oil (instead of butter), spread it out ontop of the pumpkin and then poured the cheese mix on top and baked for 20 minutes. I had a bit less than the 3/4 cup of ricotta so used parmesan to make up the difference. It was not runny (I was worried as another poster made that comment) at all (I'd already considered trying it with bread crumbs next time but don't need to). It had a nice flavour but next time I'll cut the pumpkin pieces smaller. Mine were about 1.5" square and that was definitely too big. It looks much nicer than the picture by the way.-08 Oct 2009

  • 2 14-ounce packages of frozen tortellini
  • 1 15-ounce can pumpkin puree
  • 3 cloves garlic, chopped finely or grated
  • 1 bunch kale, chopped
  • 1 Cup ricotta cheese (plus 5 tablespoons for the top of the pasta)
  • 1 Teaspoon red pepper flakes
  • 1 handful fresh sage, chopped
  • 1/4 Teaspoon nutmeg (if using a microplane, count to 6)
  • 1 Teaspoon salt (big pinch)
  • 1 Teaspoon pepper (big pinch)
  • 1 Cup parmesan cheese grated (plus a little extra for sprinkling on top)
  • 2 Tablespoons extra virgin olive oil
  • 1 Tablespoon butter (to grease baking dish)

Preheat oven to 350 degrees Fahrenheit.

In a large bowl, add pumpkin puree, ricotta cheese, salt, pepper, red pepper flakes, sage, garlic, parmesan cheese and olive oil.

Mix all ingredients thoroughly so you get even seasoning.

Add tortellini, kale and nutmeg.

Mix until all ingredients are incorporated.

Add mixture to buttered baked dish sprinkle extra parmesan cheese on top and add spoonfuls of ricotta cheese on top.

Bill Granger's pumpkin cannelloni recipe

For this creamy pasta dish Bill Granger travelled to the Isle of Wight to find the perfect pumpkin.

You can make this dish well in advance of serving. Cover and freeze the assembled cannelloni without baking. To cook from frozen, place in a preheated oven at 170C/150C fan/Gas 3 for about 45 minutes or until golden and heated through.


  • 6 Fresh lasagne sheets, halved to make two long strips
  • 1 Knob of butter, for greasing
  • 1 Splash of olive oil, for drizzing
  • 1.25 kg Pumpkin, peeled, deseeded - For the filling
  • 1 Large red onion, cut into thin wedges - For the filling
  • 2 tbsp Extra virgin olive oil - For the filling
  • 2 Large knobs butter - For the filling
  • 2 tsp Thyme leaves - For the filling
  • 0.5 tsp Dried chilli flakes - For the filling
  • 240 g Ricotta - For the filling
  • 40 g Butter - For the cheese sauce
  • 3 tbsp Plain flour - For the cheese sauce
  • 750 ml Milk - For the cheese sauce
  • 35 g Parmesan cheese, grated - For the cheese sauce
  • 6 Fresh lasagne sheets, halved to make two long strips
  • 1 Knob of butter, for greasing
  • 1 Splash of olive oil, for drizzing
  • 2.8 lbs Pumpkin, peeled, deseeded - For the filling
  • 1 Large red onion, cut into thin wedges - For the filling
  • 2 tbsp Extra virgin olive oil - For the filling
  • 2 Large knobs butter - For the filling
  • 2 tsp Thyme leaves - For the filling
  • 0.5 tsp Dried chilli flakes - For the filling
  • 8.5 oz Ricotta - For the filling
  • 1.4 oz Butter - For the cheese sauce
  • 3 tbsp Plain flour - For the cheese sauce
  • 26.4 fl oz Milk - For the cheese sauce
  • 1.2 oz Parmesan cheese, grated - For the cheese sauce
  • 6 Fresh lasagne sheets, halved to make two long strips
  • 1 Knob of butter, for greasing
  • 1 Splash of olive oil, for drizzing
  • 2.8 lbs Pumpkin, peeled, deseeded - For the filling
  • 1 Large red onion, cut into thin wedges - For the filling
  • 2 tbsp Extra virgin olive oil - For the filling
  • 2 Large knobs butter - For the filling
  • 2 tsp Thyme leaves - For the filling
  • 0.5 tsp Dried chilli flakes - For the filling
  • 8.5 oz Ricotta - For the filling
  • 1.4 oz Butter - For the cheese sauce
  • 3 tbsp Plain flour - For the cheese sauce
  • 3.2 cups Milk - For the cheese sauce
  • 1.2 oz Parmesan cheese, grated - For the cheese sauce


  • Cuisine: Italian
  • Recipe Type: Main
  • Difficulty: Easy
  • Preparation Time: 30 mins
  • Cooking Time: 80 mins
  • Serves: 4


  1. For the filling: preheat the oven to 200C/180C fan/gas 6. Cut the pumpkin into 3cm cubes and scatter on a large baking tray with the onion. Drizzle over the olive oil, add the butter and sprinkle with thyme, dried chilli, some sea salt and plenty of freshly ground black pepper. Bake for 40 minutes or until golden brown, giving an occasional stir.
  2. Remove the vegetables from the oven and set aside to cool slightly. Place them in a large bowl and mash with a fork, retaining some texture.
  3. For the cheese sauce: while the pumpkin is baking, heat the butter in a large saucepan over a medium heat. Add the flour and cook, stirring, for 2-3 minutes or until bubbling. Gradually whisk in the milk and cook, stirring, until the sauce is thick and smooth. Remove from the heat, add two thirds of the parmesan and whisk until combined. Season to taste with salt.
  4. Lightly butter a baking dish or foil dish that will hold 12 cannelloni snugly in a single layer. Dip the lasagna sheets into cold water, to moisten slightly, then spoon a large tablespoons of the pumpkin filling into the centre of each sheet. Add a heaped teaspoon of ricotta and roll the sheets, starting from the narrow end of the pasta to make a fat tube. Spread a third of the cheese sauce into the prepared dish and place the cannelloni on top. Pour the remaining sauce over the top. Scatter with the rest of the grated parmesan cheese and drizzle with a little olive oil.
  5. Set the oven to 180C/160C fan/Gas 4 and bake the cannelloni for 35-40 minutes until golden and bubbling. Serve with a green salad.

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Recipe Summary

  • 1 small pie pumpkin&mdashpeeled, seeds removed and diced into 1-inch pieces
  • 1 tablespoon olive oil
  • 6 eggs
  • 2 tablespoons milk
  • 1 tablespoon cream cheese (optional)
  • Salt
  • Pepper
  • 1/4 cup chives
  • 1 apple, diced
  • 1 cup ricotta cheese

Preheat the oven to 400°. Coat the pumpkin pieces with olive oil and arrange in a single layer in a cast-iron skillet. Roast for 40 minutes or until softened.

In the meantime, whisk together the eggs, milk and cream cheese (if using). Season with salt and pepper.

Once the pumpkin is softened, remove the pan from the oven and immediately throw in the egg mixture. Top with chives, apples and spoonfuls of ricotta and transfer back to the oven. Cook for 20 minutes or until the frittata is slightly puffed and browned on top. Remove from the oven and let cool for 10 minutes.

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How do you make Beef Ricotta Casserole?

For the inside filling of this recipe, you’ll need lean ground beef, mushrooms, red onion, garlic, your favorite tomato sauce, and balsamic vinegar. I used 90/10 beef, but you could also substitute ground chicken or lean ground turkey.

Start by browning the ground beef in a skillet on top of the stove then once brown, add the vegetables and sauté for 2-3 minutes until the mushrooms start to soften.

Next, add the tomato sauce and vinegar and mix well and let simmer for about 5 minutes before adding to a 2qt. oven safe casserole dish.

Next, you need to combine the topping which consists of Ricotta, Mozzarella and Parmesan cheeses mixed with fresh chopped oregano and rosemary. Once combined, place on top of the meat mixture then bake at 375° F for 30 minutes until hot and bubbly.

Easy right? You can even prepare this the night before then bake when you’re ready to serve.

We loved this twist on the Irish classic and the flavor of this Beef Ricotta Casserole was incredible. This recipe is enough to serve 6 people and we ate ours with a tossed salad though you could also cook up some of your favorite pasta or garlic bread to go with it as well.

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Pumpkin and Ricotta Casserole recipe - Recipes

For some reason the word “casserole” reminds me of being a kid and it always makes me laugh, it just seems like such an 80’s dinner. That being said, the world needs more casseroles. A hearty, one-dish meal, that provides leftovers for days to come, how can you go wrong? I came across this recipe on the kitchn last week and I was excited to try it out. I am still on my major pumpkin kick, and I have been having so much fun trying out all the different things I can make with pumpkin. The original recipe calls for a 15-ounce can of pumpkin puree, but I had baked a beautiful fresh sugar pumpkin over the weekend to make muffins again and I have enough leftover for this recipe. I also still had some Gruyère leftover from these muffins I made a few weeks back, so I decided instead of just parmesan cheese as the original recipe called for, I would go with both Gruyère and a little bit of Parmesan Reggiano. This casserole (still making me giggle), is the perfect cool Autumn night dinner, definitely filling but not too heavy. The sweetness from the pumpkin is so perfect with the cheeses, the sage is a party in your mouth and little bit of crispiness on the top and around the edges is just amazing. This is a perfect vegetarian weeknight meal that can be whipped together, very quickly. The original recipe called for pecans, I decided to leave them out, but they would be great in the recipe. Do you have any favorite casserole recipes?

Pumpkin, Ricotta & Gruyère Pasta Casserole
serves 6
adapted from The Kitchn

Olive oil
1 pound gluten-free organic brown rice pasta, such penne, small shells, or elbows
One 15-ounce container organic whole milk ricotta cheese
2 cups fresh pumpkin puree
2 farm fresh free-range brown eggs (We get our eggs from Painted Meadows Farms)
1/2 cup yogurt (I use plain yogurt from White Cow Dairy)
2 teaspoons salt
Freshly ground black pepper
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 cup loosely packed fresh sage leaves, finely chopped
2 large garlic cloves, finely chopped
3/4 cup grated Gruyère, divided
1/2 cup grated Parmesan Reggiano, divided

Heat the oven to 375°F. Lightly oil a 9吉-inch baking dish with olive oil. Set aside. Bring a 4-quart pot of water to boil over high heat, and stir about 1 tablespoon of salt. Add the pasta, and turn the heat down to medium. Cook for a slightly shorter amount of time than specified by the package. (For example, if the package specifies 10 to 12 minutes, cook for 9 to 10, or until just barely al dente.) Drain the pasta.

In a large bowl, whisk together the ricotta, pureed pumpkin, eggs, and yogurt. Whisk in the salt, pepper, nutmeg, and ginger.

Stir in the pasta and coat completely with the pumpkin mixture. Stir in sage, and garlic. Stir in 1/2 cup of the Gruyère and 1/4 cup of the Parmesan.

Spread the mixture evenly in the prepared baking dish and sprinkle the remaining 1/4 cups of Gruyère and Parmesan over top. Bake uncovered for 35 minutes or until golden brown on top. Let stand for 5 minutes before serving.

sorry, not the best photo in the world, but I didn’t have my good SLR when it came out of the oven

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  • 1 1 / 2 pound fresh pumpkin meat
  • 1 large onion, finely chopped
  • 1 / 2 teaspoon salt
  • 1 / 4 teaspoon ground white pepper
  • 2 tablespoons unsalted butter, melted
  • 2 eggs
  • 3 / 4 c milk
  • 3 / 4 cup farmers cheese or ricotta


  1. Preheat oven to 375 degrees F.
  2. Using a paring knife or vegetable peeler, peel and discard outer skin of the pumpkin.
  3. Slice the pumpkin into 1/4-inch slices and place in a mixing bowl.
  4. Add the onion, salt, pepper and butter and toss well.
  5. Pour contents of the bowl into a 9-inch round or square greased baking dish, cover with foil and place in the oven.
  6. Bake at 375 degrees F for 30 minutes. Meanwhile, beat eggs, milk and cheese together until smooth.
  7. Remove the baking dish from the oven, remove the cover and pour the cheese mixture over the top.
  8. Replace in oven, uncovered, another 20 minutes. The gratin is done when it turns golden brown.
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