Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pumpkin Pasta Bake

This pumpkin pasta bake is the cozy, creamy dinner of your fall dreams. Plus, you only need 10 simple ingredients (4 of which are cheese).

  • Total Time: PT50M
  • Yield: 6 servings 1x

Ingredients

Scale
  • 1 lb pasta, any fun shape, gluten-free also works well
  • 4 cups chopped kale
  • 1 24-oz jar marinara sauce
  • 1 15-oz can pure pumpkin puree
  • ½ cup cream cheese, 4 oz
  • 2 Tbsp chopped herbs, like rosemary, thyme, or sage*
  • 3 cloves garlic, minced
  • 1 cup grated mozzarella, divided
  • 1 cup grated parmesan, divided
  • 1 cup ricotta

Instructions

  1. Pasta:
  2. Bring a large pot of salted water to a boil, then add 1 lb pasta. Cook for 5 minutes, then stir in 4 cups chopped kale. Cook for about 3 more minutes (pasta should be underdone and still have some bite to it when tested). Strain from the water.
  3. Assemble:
  4. Preheat oven to 400°F (204°C). To a 9×13 inch (or similar) casserole dish, add 1 24-oz jar marinara sauce, 1 15-oz can pure pumpkin puree, ½ cup cream cheese, 2 Tbsp chopped herbs, 3 cloves garlic, half of the mozzarella, and half of the parmesan. Stir everything to combine, then stir in the cooked pasta and kale.
  5. Top It:
  6. Sprinkle remaining mozzarella and parmesan on top, then dollop everywhere with 1 cup ricotta. Bake for 30 to 40 minutes, or until cheese is melted and sauce is bubbling at the edges. Let cool slightly before digging in!
  • Author: Chef Olivier
  • Prep Time: PT10M
  • Cook Time: PT40M