Description
Experience the ultimate fall comfort with this 3-Cheese Pumpkin Pasta Casserole. Featuring a velvety, savory pumpkin-cream sauce, a trio of sophisticated Gruyère, Parmesan, and ricotta cheeses, and vibrant fresh spinach, this dish is a warm and inviting family favorite. It is perfectly designed for busy weeknights, offering a luxurious texture and rich, complex flavors while remaining simple to prepare. Whether you are hosting guests or looking for a reliable, freezer-friendly dinner, this hearty casserole delivers a golden, bubbly finish that everyone will love.
Ingredients
1 pound large shells or rigatoni pasta
15 ounces pure pumpkin puree
0.5 cup heavy cream
3 garlic cloves, freshly grated
1 tablespoon fresh thyme leaves, chopped
1 teaspoon crushed red pepper flakes
1 pinch freshly grated nutmeg
2 cups Gruyère cheese, grated and divided
1 cup Parmesan cheese, grated and divided
1 cup ricotta cheese
6 ounces fresh baby spinach
Salt and black pepper to taste
Instructions
Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish.
Cook the pasta in a large pot of salted boiling water until al dente, then drain.
In a large bowl, whisk together the pumpkin puree, heavy cream, grated garlic, thyme, crushed red pepper flakes, nutmeg, salt, and pepper.
Stir in the ricotta, half of the Gruyère, and half of the Parmesan into the pumpkin mixture.
Fold in the cooked pasta and fresh spinach until the pasta is evenly coated and the spinach begins to wilt.
Transfer the mixture to the prepared baking dish.
Top with the remaining Gruyère and Parmesan cheese.
Bake for 20-25 minutes until the sauce is bubbling and the cheese is melted and golden brown.
Let the casserole rest for 5 minutes before serving.
Notes
Ensure you use 100% pure pumpkin puree, not canned pumpkin pie filling, to keep the dish savory. Leftovers store well in the refrigerator for up to 3 days and can be frozen for up to 2 months. Reheat covered with foil to keep the pasta moist.
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 5g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 12g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 65mg