Description
Pumpkin Pasta Bake is a cozy, creamy, and comforting fall dinner that blends pure pumpkin puree with gooey cheeses, chopped kale, a rich marinara base, and hearty pasta—perfect for weeknights or hosting.
Ingredients
- 1 lb pasta (such as rotini, penne, or shells)
- 4 cups chopped kale
- 1 × 24‑oz jar marinara sauce
- 1 × 15‑oz can pumpkin puree (not pumpkin pie filling)
- ½ cup cream cheese (about 4 oz)
- 2 tablespoons chopped herbs (rosemary, thyme, or sage)
- 3 cloves garlic, minced
- 1 cup grated mozzarella cheese, divided
- 1 cup grated Parmesan cheese, divided
- 1 cup ricotta cheese
Instructions
- Preheat your oven to 400 °F (204 °C).
- Bring a large pot of salted water to a boil. Add the pasta and cook for 5 minutes. Stir in the chopped kale and cook an additional 3 minutes. Drain when still slightly under‑done (al dente).
- In a large casserole dish, mix together the marinara sauce, pumpkin puree, cream cheese, chopped herbs, minced garlic, and half of both the mozzarella and Parmesan cheeses.
- Stir the cooked pasta and kale into the sauce mixture until everything is evenly coated.
- Sprinkle the remaining mozzarella and Parmesan on top, then dollop the ricotta evenly across the surface.
- Bake in the preheated oven for 30–40 minutes until the cheese is melted, bubbling, and slightly golden around the edges. Let the dish cool slightly before serving.
Notes
- For a tender green, swap kale for baby spinach.
- For a dairy‑free version, use plant‑based cheeses (vegan ricotta and mozzarella) and dairy‑free cream cheese.
- Gluten‑free pasta can be used instead of wheat pasta.
- Add sautéed mushrooms or cooked lentils to increase texture and protein.
- Leftovers benefit from a splash of veggie broth when reheating to keep them creamy.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 9g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 45mg
