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Pumpkin Pasta Bake 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.

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

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the pasta dish.
  2. Cook Pasta: Boil the penne pasta according to package instructions until al dente, then drain and set aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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