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3-Cheese Pumpkin Pasta Casserole with Spinach

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This 3-cheese pumpkin pasta casserole with spinach is a comforting, creamy dish perfect for fall. Made with pumpkin puree, ricotta, mozzarella, parmesan, and tender spinach, it’s cozy enough for weeknights and festive enough for holiday meals.

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

Instructions

  1. Preheat oven to 375°F (190°C) and grease a baking dish.
  2. Cook pasta in salted boiling water until al dente. Drain and set aside.
  3. In a skillet, sauté onion and garlic in olive oil until softened. Add spinach and cook until wilted or heated through.
  4. In a large bowl, mix pumpkin puree, ricotta, milk, nutmeg, salt, and pepper. Stir in half the parmesan and some mozzarella.
  5. Add the cooked pasta and spinach mixture to the bowl and stir until well combined.
  6. Transfer mixture to the baking dish. Top with remaining mozzarella and parmesan.
  7. Bake for 25–30 minutes until bubbly and golden. Let sit 5–10 minutes before serving.

Notes

  • Add cooked sausage, turkey, or chicken for protein.
  • For a spicy twist, mix in red pepper flakes or smoked paprika.
  • Top with herbed breadcrumbs for a crispier finish.
  • Substitute kale or Swiss chard for spinach.

Nutrition

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