Cheese Pumpkin Pasta Casserole with Spinach Recipe
This Cheese Pumpkin Pasta Casserole with Spinach is a rich and creamy autumn-inspired dish that combines tender pasta shells with a luscious pumpkin and cheese sauce. Infused with garlic, fresh thyme, and a hint of spice from crushed red pepper flakes and nutmeg, it’s topped with a blend of Gruyère, Parmesan, and ricotta cheese, then baked to bubbly perfection. Perfect as a comforting vegetarian main course for fall or winter dinners.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Scale
- Kosher salt and freshly ground black pepper, to taste
- 1 teaspoon crushed red pepper flakes
- Pinch of freshly grated nutmeg (optional)
- 1 tablespoon fresh thyme leaves, chopped
- 1 pound large pasta shells or rigatoni
- One 15-ounce can pumpkin puree
- ½ cup heavy cream
- 3 garlic cloves, peeled and grated
- ¼ cup reserved pasta cooking water
- 2 cups grated Gruyère cheese, divided
- 1 cup grated Parmesan cheese, divided
- ¾ cup ricotta cheese
- 6 ounces baby spinach
Instructions
- Preheat your oven to 450°F (232°C). Lightly spray a large baking dish with nonstick cooking spray to prevent sticking.
- Bring a large pot of salted water to a boil. Add the pasta and cook until very al dente, about 7 minutes or roughly half the package cooking time. This ensures the pasta will finish cooking in the casserole without becoming mushy. Reserve ¼ cup of the pasta cooking water, then drain the pasta and rinse briefly under cool water to stop the cooking process. Set aside.
- In a large bowl, whisk together the pumpkin puree, heavy cream, and reserved pasta water until smooth. Grate the garlic cloves directly into the mixture. Season with 1 teaspoon salt, freshly ground black pepper to taste, chopped thyme, crushed red pepper flakes, and the optional grated nutmeg. Stir in 1½ cups of the Gruyère cheese, half of the Parmesan cheese, and the baby spinach. Finally, add the cooked pasta and gently stir until all ingredients are evenly combined and the pasta is well coated.
- Transfer the pumpkin pasta mixture to the prepared baking dish. Evenly sprinkle the remaining ½ cup Gruyère and ½ cup Parmesan over the top. Dollop the ricotta cheese in spoonfuls across the surface to provide creamy pockets of flavor as it bakes.
- Place the casserole in the preheated oven and bake for 20 to 25 minutes, or until the cheese is melted, bubbly, and slightly golden on top. Let cool for a few minutes before serving to allow the casserole to set.