Name: 3-Cheese Pumpkin Pasta Casserole with Spinach
Prep time: 20 min
Cook time: 30 min
Total time: 55 min
Cuisine: American
Ingredients: 12 oz pasta (penne, rigatoni, or fusilli); 1 cup pumpkin puree; 1 cup ricotta cheese; 1 1/2 cups shredded mozzarella cheese; 1/2 cup grated parmesan cheese; 2 cups fresh spinach (or 1 cup frozen, thawed and drained); 2 cloves garlic, minced; 1 small onion, chopped; 1 tbsp olive oil or butter; 1/2 cup milk (or non-dairy alternative); 1/4 tsp ground nutmeg; Salt and pepper to taste

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This 3-cheese pumpkin pasta casserole with spinach is a rich, creamy, and comforting dish that brings cozy fall flavors into every bite. I love how the savory pumpkin blends perfectly with melted cheese and tender pasta, while the spinach adds a burst of freshness. It’s hearty enough for a main course and fancy enough for a holiday spread.

Why You’ll Love This Recipe

I love this recipe because it combines comfort food with seasonal ingredients in the most satisfying way. The pumpkin makes the sauce creamy without needing heavy cream, and the three cheeses—usually ricotta, mozzarella, and parmesan—create the perfect gooey, golden topping. It’s also a great way for me to sneak in some greens thanks to the spinach, and it reheats beautifully for leftovers. 3-Cheese Pumpkin Pasta Casserole with Spinach

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Pasta (penne, rigatoni, or fusilli work well)
Pumpkin puree
Ricotta cheese
Shredded mozzarella
Grated parmesan cheese
Fresh or frozen spinach (thawed and drained if using frozen)
Garlic, minced
Onion, chopped
Olive oil or butter
Milk (or non-dairy alternative)
Nutmeg
Salt and pepper

Directions

I preheat the oven to 375°F (190°C) and grease a baking dish.
I cook the pasta in salted boiling water until al dente, then drain and set aside.
In a skillet, I sauté onion and garlic in olive oil until soft. I stir in the spinach and cook until wilted (or warmed through if using frozen).
In a large bowl, I combine the pumpkin puree, ricotta, milk, nutmeg, salt, and pepper. I stir in half the parmesan and some of the mozzarella.
I mix the cooked pasta and spinach mixture into the pumpkin cheese sauce until well coated.
I pour everything into the prepared baking dish, then top with the remaining mozzarella and parmesan.
I bake for 25–30 minutes, until the cheese is bubbly and golden on top.
I let it sit for 5–10 minutes before serving so the casserole sets nicely.

Servings and timing

This recipe serves about 6 people. It takes 15–20 minutes to prep, 25–30 minutes to bake, and another 5–10 minutes to rest before serving. It’s ready in just under an hour.

Variations

I sometimes add cooked sausage, ground turkey, or shredded rotisserie chicken for extra protein.
For a spicier twist, I add a pinch of red pepper flakes or smoked paprika.
If I want a crispier topping, I sprinkle breadcrumbs mixed with olive oil and herbs on top before baking.
I use kale or Swiss chard instead of spinach when I want something a bit more robust.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I use the oven or microwave until warmed through. I add a splash of milk before reheating to keep the sauce creamy. This dish also freezes well—I portion it into individual servings, freeze, and reheat directly from frozen when needed. 3-Cheese Pumpkin Pasta Casserole with Spinach

FAQs

Can I use canned pumpkin pie filling?

No, I stick with plain pumpkin puree. Pumpkin pie filling is sweetened and spiced, which wouldn’t work well in this savory dish.

Can I make this casserole ahead of time?

Yes, I often assemble it in the morning or the night before, cover, and refrigerate. When I’m ready to bake, I let it sit at room temperature for 20 minutes and then bake as directed.

What kind of pasta works best?

I prefer short, sturdy pasta like penne, rigatoni, or rotini because they hold the sauce well and bake evenly.

Can I make this gluten free?

Yes, I just use gluten free pasta and double-check that the cheeses are gluten free (most are, but I like to confirm).

How do I keep the casserole from drying out?

I make sure the sauce is creamy and covers all the pasta before baking. Covering the dish with foil for the first 15 minutes of baking also helps retain moisture.

Conclusion

This 3-cheese pumpkin pasta casserole with spinach is one of my favorite fall comfort meals. It’s creamy, cheesy, full of flavor, and easy to make ahead for busy nights or festive gatherings. Whether I’m feeding the family or bringing something cozy to a potluck, this dish always delivers warm, cheesy satisfaction in every bite.