Name: Cheese Pumpkin Pasta Casserole with Spinach
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 12 oz pasta (penne, rigatoni, or shells); 1 tbsp olive oil or butter; 1 small onion, finely diced; 2 cloves garlic, minced; 1 can (15 oz) pumpkin purée (not pumpkin pie filling); 1/2 cup cream or milk; 1/2 cup ricotta or cream cheese; 4 cups fresh spinach (chopped or whole); 1 cup shredded mozzarella cheese; 1/4 cup grated Parmesan cheese; 1/2 tsp salt; 1/4 tsp black pepper; 1/4 tsp ground nutmeg (optional); Fresh sage or thyme for garnish (optional)

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Cheese Pumpkin Pasta Casserole with Spinach is the ultimate cozy dish—creamy, cheesy, and full of fall flavors with a healthy twist. The savory pumpkin sauce wraps around tender pasta, fresh spinach adds a pop of green, and a golden cheesy top ties it all together. It’s hearty, comforting, and exactly what I want when I’m craving something warm and satisfying.

Why I Love This Recipe

I love this recipe because it blends the richness of cheese with the earthy sweetness of pumpkin in the most comforting way. It’s perfect for cooler weather and feels indulgent without being too heavy. The spinach adds some freshness and color, and I can prep everything ahead of time and just bake it when I’m ready. It’s a great meatless meal that even picky eaters go for. Cheese Pumpkin Pasta Casserole with Spinach

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Pasta (penne, rigatoni, or shells work great)
Canned pumpkin purée (not pumpkin pie filling)
Fresh spinach (chopped or whole leaves)
Onion, finely diced
Garlic, minced
Olive oil or butter
Cream or milk
Ricotta or cream cheese (for extra creaminess)
Shredded mozzarella cheese
Grated Parmesan cheese
Salt
Black pepper
Nutmeg (optional, adds warmth to the pumpkin)
Fresh sage or thyme (optional, for garnish or mixing into the sauce)

Directions

I preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
I cook the pasta in salted boiling water until just al dente, then drain and set aside.
In a large skillet, I heat olive oil and sauté the onion until soft. I add garlic and cook for 1 minute more.
I stir in the pumpkin purée, milk or cream, ricotta (or cream cheese), salt, pepper, and a pinch of nutmeg. I let it simmer for a few minutes until smooth and creamy.
I stir in the spinach and cook just until wilted.
I combine the cooked pasta with the pumpkin-spinach sauce, mixing everything well.
I pour it all into the baking dish, top with mozzarella and Parmesan cheese, and bake for 20–25 minutes, or until golden and bubbly.
I let it rest a few minutes before serving.

Servings and Timing

This recipe serves 6.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Variations

Sometimes I add cooked Italian sausage or shredded rotisserie chicken to make it more protein-rich. I’ve also swapped in kale or arugula for the spinach. If I want a slightly smoky flavor, I use smoked mozzarella or add a pinch of smoked paprika to the sauce. For a crunchier topping, I mix breadcrumbs with olive oil and sprinkle them on top before baking.

Storage/Reheating

Leftovers keep well in the fridge for up to 4 days. I reheat portions in the oven at 350°F (175°C) until warmed through or use the microwave for quicker reheating. If it thickens too much, I stir in a splash of milk before reheating. This casserole also freezes well—I store it tightly wrapped and bake straight from frozen, adding extra time as needed. Cheese Pumpkin Pasta Casserole with Spinach

FAQs

Can I make this casserole ahead of time?

Yes, I assemble everything up to a day in advance and keep it covered in the fridge. I bake it when ready, adding 5–10 minutes to the cook time if it’s cold.

Is canned pumpkin healthy?

Yes, it’s rich in fiber, vitamin A, and antioxidants. I always use 100% pure pumpkin purée with no added sugar or spices.

Can I use frozen spinach?

Definitely. I thaw and squeeze out the excess moisture before adding it to the sauce.

What kind of pasta works best?

I go for short pasta like penne, shells, or rotini—they hold the sauce well and bake up nicely. Whole wheat pasta works too for added nutrition.

Can I make it gluten-free?

Yes, I use gluten-free pasta and make sure all other ingredients are gluten-free. The texture stays great, even with the swap.

Conclusion

Cheese Pumpkin Pasta Casserole with Spinach is one of those warm, nourishing meals I love having in my fall and winter rotation. It’s creamy, cheesy, and packed with flavor, but still gives me that comforting, homemade feel without being too heavy. Whether I’m feeding the family or meal prepping for the week, this casserole is always a win.