Description
Cheese Pumpkin Pasta Casserole with Spinach is a creamy, cheesy, and cozy baked dish that blends savory pumpkin sauce with tender pasta and fresh spinach. It’s the perfect fall comfort food with a healthy twist and a golden, bubbly top.
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)
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Cook pasta in salted boiling water until al dente. Drain and set aside.
- In a large skillet, heat olive oil and sauté onion until soft. Add garlic and cook for 1 more minute.
- Stir in pumpkin purée, cream or milk, ricotta or cream cheese, salt, pepper, and nutmeg. Simmer for 3–5 minutes until smooth and creamy.
- Stir in spinach and cook until wilted.
- Combine cooked pasta with pumpkin-spinach sauce and mix well.
- Pour mixture into prepared baking dish. Top with mozzarella and Parmesan cheese.
- Bake for 20–25 minutes, until golden and bubbly.
- Let rest a few minutes before serving.
Notes
- Can be prepped ahead and baked when ready to serve.
- Add cooked sausage or chicken for extra protein.
- Use frozen spinach (thawed and drained) as a substitute for fresh.
- Top with breadcrumbs mixed with olive oil for added crunch.
- Freezes well; bake from frozen with extra time.
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 380
- Sugar: 4g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 35mg
