Introduction

This Pumpkin Pasta Bake is a cozy, creamy dish perfect for autumn or any time you crave something comforting. The rich pumpkin puree blends beautifully with cheeses and spinach, creating a flavorful and satisfying meal that’s easy to prepare.

A white rectangular baking dish filled with baked pasta layers, starting with golden yellow pasta tubes at the base, topped by a thick layer of melted, browned cheese that is bubbly and slightly crispy in spots, garnished with small green herb leaves scattered on the surface. The dish is placed on a light brown cloth on a white marbled surface, with small decorative white and orange pumpkins and warm string lights softly glowing in the blurry background, creating a cozy fall atmosphere. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 oz penne pasta
1 can (15 oz) pumpkin puree
1 cup ricotta cheese
1 cup mozzarella cheese, shredded
1/2 cup Parmesan cheese, grated
2 cups spinach, fresh
1 tsp garlic powder
1/2 tsp nutmeg
Salt and pepper to taste

Instructions

Step 1: Preheat your oven to 350°F (175°C).
Step 2: Cook the penne pasta according to the package instructions until al dente. Drain well and set aside.
Step 3: In a large bowl, combine the pumpkin puree, ricotta cheese, 1/2 cup of the shredded mozzarella, garlic powder, nutmeg, salt, and pepper. Mix until smooth.
Step 4: Stir the cooked pasta and fresh spinach into the pumpkin and cheese mixture until everything is evenly coated.
Step 5: Transfer the mixture to a baking dish. Sprinkle the remaining mozzarella and all of the Parmesan cheese on top.
Step 6: Bake for 25-30 minutes, or until the cheese is melted, bubbly, and lightly golden.

Tips & Variations

For extra creaminess, add a splash of heavy cream to the pumpkin mixture before mixing with pasta.
Swap fresh spinach for kale or Swiss chard for a different leafy green flavor.
Use gluten-free pasta if you need a gluten-free option.
Add cooked sausage or mushrooms to boost the protein and flavor.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and bake at 350°F (175°C) until warmed through or microwave in short intervals, stirring in between.

How to Serve

A white rectangular baking dish filled with baked pasta that has three visible layers: at the bottom, yellow pasta tubes; in the middle, a smooth, light orange sauce; and on top, a thick, bubbly layer of golden-brown melted cheese with small green herb sprinkles scattered across. The dish is placed on a white marbled surface with a brown cloth casually draped on the left side. In the blurred background, there are white and orange pumpkins and some warm, soft yellow lights, giving a cozy, autumn feel. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

No, canned pumpkin pie filling contains spices and sweeteners that will alter the flavor. Use plain pumpkin puree for the best result.

Can I prepare this dish ahead of time?

Yes, you can assemble the bake a day in advance and refrigerate it. Bake when ready, adding a few extra minutes to the baking time since it will be cold from the fridge.

Pumpkin Pasta Bake Recipe

Print Recipe

★★★★★

4.5 from 149 reviews

A creamy and comforting Pumpkin Pasta Bake that blends the sweetness of pumpkin with savory cheeses and fresh spinach, baked to golden perfection. This dish makes a perfect hearty meal for fall or any time you crave a cozy, flavorful pasta casserole.

Author: Sophie
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 to 6 servings 1x
Category: Main Course
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Pasta and Greens

12 oz penne pasta
2 cups fresh spinach

Cheeses and Pumpkin Mixture

1 can (15 oz) pumpkin puree
1 cup ricotta cheese
1 cup mozzarella cheese, shredded (divided: 1/2 cup for mixture, 1/2 cup for topping)
1/2 cup Parmesan cheese, grated

Seasonings

1 tsp garlic powder
1/2 tsp nutmeg
Salt and pepper to taste

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the pasta dish.
Cook Pasta: Boil the penne pasta according to package instructions until al dente, then drain and set aside.
Mix Pumpkin Sauce: In a large bowl, combine pumpkin puree, ricotta cheese, half of the shredded mozzarella, garlic powder, nutmeg, salt, and pepper, stirring until smooth.
Combine Pasta and Spinach: Add the cooked pasta and fresh spinach to the pumpkin mixture, stirring well to evenly coat the pasta and wilt the spinach slightly.
Assemble Bake: Transfer the pasta mixture to a baking dish, sprinkle the remaining mozzarella cheese and all of the grated Parmesan cheese evenly on top.
Bake: Bake the dish in the preheated oven for 25 to 30 minutes, or until bubbly and the cheese topping is golden and melted.

Notes

Use fresh spinach for best flavor; frozen spinach can be a substitute if thoroughly drained.
Nutmeg adds warmth and complements pumpkin’s sweetness, but adjust to taste.
For a richer dish, consider adding a splash of cream or milk in the pumpkin sauce mixture.
Leftovers can be refrigerated and reheated in the oven for best texture retention.
This dish can be made vegetarian by ensuring cheeses do not contain animal rennet.

Keywords: pumpkin pasta bake, pasta casserole, pumpkin recipe, vegetarian pasta, baked pasta, autumn recipe