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Pumpkin Pasta Bake Recipe

Pumpkin Pasta Bake Recipe
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★★★★★

5.3 from 18 reviews

A comforting and creamy pumpkin pasta bake that blends the sweetness of pumpkin puree with rich cheeses and fresh spinach, baked to golden perfection. This hearty dish is perfect for cozy dinners and brings a seasonal twist to classic baked pasta recipes.

Ingredients

Scale

Pasta and Vegetables

  • 12 oz penne pasta
  • 2 cups fresh spinach

Cheese and Dairy

  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese, divided
  • 1/2 cup grated Parmesan cheese

Other Ingredients

  • 1 can (15 oz) pumpkin puree
  • 1 tsp garlic powder
  • 1/2 tsp nutmeg
  • Salt and pepper to taste

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the pasta once assembled.
  2. Cook Pasta: Boil the penne pasta according to the package instructions until al dente. Drain and set aside to cool slightly.
  3. Mix Pumpkin Sauce: In a large mixing bowl, combine the pumpkin puree, ricotta cheese, half of the shredded mozzarella, garlic powder, nutmeg, salt, and pepper. Stir until all ingredients are thoroughly blended.
  4. Combine Pasta and Spinach: Add the cooked pasta and fresh spinach to the pumpkin mixture. Toss gently to ensure the spinach is evenly distributed and coated with the sauce.
  5. Assemble in Baking Dish: Transfer the pasta and pumpkin mixture into a greased baking dish. Evenly sprinkle the remaining mozzarella and all of the Parmesan cheese over the top.
  6. Bake: Place the baking dish in the preheated oven and bake for 25 to 30 minutes, or until the cheese is melted, bubbly, and golden brown on top.
  7. Serve: Remove from the oven and let cool slightly before serving warm for a delicious autumn-inspired meal.

Notes

  • You can substitute fresh spinach with kale or swiss chard for a different flavor and texture.
  • To make this dish vegetarian, ensure the cheeses used are free from animal rennet.
  • For added protein, consider mixing in cooked chicken or sausage before baking.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
  • If pumpkin puree is unavailable, canned butternut squash puree can be used as an alternative.

Nutrition

Keywords: pumpkin pasta bake, pumpkin pasta, baked pasta, autumn recipes, creamy pumpkin pasta, vegetarian pasta bake

Find it online: https://dishedbydana.com/pumpkin-pasta-bake-recipe/