Print

3-Cheese Pumpkin Pasta Casserole with Spinach

3-Cheese Pumpkin Pasta Casserole with Spinach
Print Recipe

This 3-Cheese Pumpkin Pasta Casserole with Spinach is a creamy, cheesy, and wholesome comfort dish that combines the natural sweetness of pumpkin with rich cheeses and fresh spinach. Perfect for cozy fall dinners or festive gatherings, this vegetarian casserole is easy to prepare, packed with flavor, and can be made ahead for convenience.

Ingredients

Scale

Pasta

  • 12 oz penne or rigatoni pasta

Cheeses

  • 1 cup shredded mozzarella cheese (plus extra for topping)
  • 3/4 cup grated Parmesan cheese (plus extra for topping)
  • 4 oz cream cheese, softened

Vegetables and Aromatics

  • 1 1/2 cups pumpkin puree (canned or fresh, not pumpkin pie filling)
  • 4 cups fresh spinach or 10 oz frozen spinach, thawed and drained
  • 1 medium onion, diced
  • 3 cloves garlic, minced

Liquids and Fats

  • 1/2 cup milk or cream
  • 2 tablespoons olive oil or butter

Seasonings

  • Salt, to taste
  • Black pepper, to taste
  • 1/4 teaspoon ground nutmeg

Instructions

  1. Cook the Pasta: Begin by boiling the penne or rigatoni pasta in salted water according to package instructions until al dente. Drain the pasta and set aside, reserving about 1/4 cup of pasta water to adjust the sauce if needed.
  2. Sauté Aromatics and Spinach: In a large skillet, heat the olive oil or butter over medium heat. Add the diced onion and minced garlic, cooking until fragrant and translucent, about 3-4 minutes. Add the fresh or thawed spinach and cook until wilted and tender. Remove the skillet from heat.
  3. Prepare the Cheese and Pumpkin Sauce: In a mixing bowl, combine the pumpkin puree, softened cream cheese, and milk or cream. Stir thoroughly until smooth and creamy. Add the shredded mozzarella and grated Parmesan cheeses, then season with salt, black pepper, and ground nutmeg. Mix well until all ingredients are evenly incorporated.
  4. Combine Pasta and Sauce: Fold the cooked pasta and sautéed spinach mixture gently into the pumpkin cheese sauce, making sure everything is evenly coated and creamy. If the sauce feels too thick, add some reserved pasta water to loosen it to your desired consistency.
  5. Assemble and Bake: Transfer the combined pasta mixture into a greased casserole dish. Sprinkle additional mozzarella and Parmesan cheeses evenly on top for a golden, bubbly crust. Bake in a preheated oven at 350°F (175°C) for 25-30 minutes or until the casserole is bubbly and the cheese topping is golden brown.

Notes

  • Avoid overcooking the pasta initially as it will continue cooking in the oven, preventing a mushy texture.
  • Use freshly grated Parmesan cheese for best flavor and melt quality.
  • Season the pumpkin mixture well with salt to enhance its flavor.
  • If the sauce becomes too thick, use reserved pasta water to loosen it.
  • Allow the casserole to rest for a few minutes after baking to set for easier serving.

Nutrition

Keywords: pumpkin pasta casserole, 3-cheese pumpkin pasta, spinach pasta bake, vegetarian casserole, fall comfort food, cheesy pumpkin pasta

Find it online: https://mealsbylina.com/3-cheese-pumpkin-pasta-casserole-with-spinach/