Description

3-Cheese Pumpkin Pasta Casserole with Spinach is a creamy, comforting fall-inspired dish combining tender pasta, rich pumpkin puree, fresh spinach, and a blend of mozzarella, Parmesan, and cream cheese. Easy to prepare and bake, it offers a hearty, veggie-friendly meal perfect for cozy dinners or entertaining guests. The casserole features warm spices like nutmeg and sage, providing depth and a unique twist to classic comfort food.

Ingredients

Scale

Pasta and Vegetables

12 oz penne or rigatoni pasta
5 cups fresh spinach, roughly chopped
1 medium onion, chopped
3 cloves garlic, minced

Cheese and Dairy

4 oz cream cheese, softened
1 ½ cups shredded mozzarella cheese, divided
¾ cup freshly grated Parmesan cheese, divided
1 cup milk or cream

Other Ingredients

1 cup pumpkin puree (canned or fresh roasted and pureed)
2 tbsp olive oil or butter
1 tsp salt (adjust to taste)
½ tsp black pepper
¼ tsp ground nutmeg
½ tsp dried sage or 1 tsp fresh sage, chopped

Instructions

Cook the Pasta: Boil the pasta in salted water until al dente, meaning tender with a slight bite. Drain and set aside to prevent becoming mushy during baking.
Sauté Aromatics and Spinach: Heat olive oil or butter in a large skillet over medium heat. Add chopped onion and minced garlic and sauté until fragrant and translucent. Add fresh spinach and cook just until wilted, keeping its vibrant color and nutrients intact.
Prepare the Pumpkin Cheese Sauce: In the skillet, stir in pumpkin puree and warm through. Add cream cheese, mozzarella, and Parmesan cheeses, stirring continuously until all cheeses melt into a smooth, creamy sauce. Slowly pour in milk or cream to reach desired consistency. Season with salt, pepper, nutmeg, and sage for a warm, cozy flavor.
Combine Pasta and Sauce: Mix the cooked pasta thoroughly with the pumpkin cheese sauce and sautéed spinach, ensuring even coating of every piece.
Bake the Casserole: Transfer the mixture to a greased baking dish. Sprinkle remaining mozzarella and Parmesan cheese on top to form a golden crust. Bake at 350°F (175°C) for 20-25 minutes, or until bubbly and lightly browned.

Notes

Do not overcook the pasta to prevent sogginess after baking.
Use fresh or canned pumpkin puree (pure pumpkin, not pie filling) for best flavor.
Grate your own cheese to ensure better melting and texture.
Season gradually and taste to balance the natural sweetness of pumpkin.
Let casserole rest for 5-10 minutes after baking for easier slicing and serving.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 350
Sugar: 5g
Sodium: 420mg
Fat: 18g
Saturated Fat: 9g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: thirty seven g
Fiber: 4g
Protein: 14g
Cholesterol: 45mg

Keywords: pumpkin casserole, pumpkin pasta, cheesy pumpkin pasta, fall dinner, vegetarian casserole, spinach casserole, comfort food