It’s almost sweater weather! And, that means a shift in our culinary cravings towards cozy, autumnal, comfort food dishes. This Creamy Pumpkin Pasta Casserole is the perfect expression of fall flavors, combining seasonal pumpkin and herbs with savory bacon, mushrooms, melty cheese, and that old crowd-pleaser…pasta!
Now, let’s talk about our orange superstar – pumpkin! Not only does it taste amazing, but it’s also a nutritional powerhouse. Packed with fiber, it’ll keep you feeling full and happy. Plus, it’s loaded with vitamins and minerals that are great for your eyes, skin, and immune system.
What’s in the Mix?
Alright, let’s talk about ingredients. Here’s what you’ll need to whip this up…
- Bacon – provides cooking fat, flavor, and a crispy element.
- Mushrooms – any variety you like; I used cremini.
- Aromatics – yellow onion and fresh garlic.
- Fresh sage – a classic accompaniment to savory pumpkin dishes.
- Fresh baby spinach – if you want to use frozen, half a 10-ounce package will yield about the same as 10 ounces of wilted fresh spinach.
- Pumpkin puree – be sure to grab pure pumpkin and not pumpkin pie filling. If you’d like to make your own pumpkin puree, a 3-pound pie pumpkin should provide enough.
- Low-sodium chicken or vegetable broth – adds flavor and lightens up the sauce.
- Heavy cream – just enough to give the sauce a silky texture.
- Cheeses – grated parmesan and shredded gruyere.
- Ground nutmeg – if you prefer to use fresh grated nutmeg, use less than the recipe calls for as it will provide a more intense flavor.
- Short dry pasta – I used casarecce; penne, fusilli, farfalle, campanelle…any similarly sized pasta is perfect!
- Kosher salt & fresh cracked black pepper
Let’s Get Cooking!
Step 1. Boil the pasta – Cook the pasta in salted boiling water until al dente; drain and set aside.
Step 2. Crisp the bacon – Place bacon in a large, cold skillet, then place it over medium heat. Cook the bacon until it is crisp, then use a slotted spoon to transfer to a paper towel to drain; reserving the bacon fat.
Step 3. Make the pumpkin sauce – Return the skillet to medium heat. Sauté the mushrooms, onion, garlic, and sage in the bacon fat for about 5 minutes, stirring occasionally. Add the spinach and cook for 2 to 3 minutes until wilted. Stir in the pumpkin, broth, cream, parmesan cheese, kosher salt, and nutmeg until well combined. Gently simmer for about 3 minutes. Add the drained pasta and toss to coat.
Step 4. Bake the casserole – Transfer the pasta to a prepared baking dish and top with shredded gruyere. Cover it with foil and bake for 20 minutes in a preheated 375°F oven. Remove the foil, top with the reserved bacon and bake for an additional 5 minutes.
Make It Ahead
Save time and assemble the casserole ahead of time! Complete all the steps through topping it with gruyere. Cover and pop it in the fridge up to a day before. Store the bacon separately in a small airtight container in the fridge.
When you’re ready to eat, simply add 5 to 10 minutes to the baking time (under foil), then top with the bacon and bake for that additional 5. Dinner, solved!
Mix It Up!
Feel free to play around with this recipe:
- Vegetarian? Skip the bacon (use olive oil to sauté the veggies) and use veggie broth.
- Not a pumpkin fan? Try it with pureed butternut squash.
- Cheese lover? Try different cheeses like fontina or gouda.
- Prefer sausage? Use 2 Italian sausage links, or other sausage (casings removed), in place of bacon.
Fall in Love with Fall
There you have it, folks! This Creamy Pumpkin Pasta Casserole isn’t just a meal – it’s a big ol’ plate of autumn happiness. It’s perfect for those chilly nights when you want something warm and comforting. Whether you’re having friends over or just treating yourself after a long day, this cozy dish has got your back.
Linda Feller has been a Plan to Eat superfan since 2013 and will gush about the app with anyone who expresses the least bit of interest. She is a recipe developer, food photographer and the gal behind Sip + Sanity, recipes for entertaining and celebrating.
FB | Instagram | Pinterest: @sipandsanity
Creamy Pumpkin Pasta Casserole
Source: Sip + Sanity | Linda Feller for Plan to Eat
Course: Working Recipe
Prep Time: 15 min
Cook Time: 45 min
Total Time: 1 hr
Serves:
Ingredients
- cooking spray
- 6 slices bacon cut into lardons
- 8 ounces mushrooms sliced (any variety you like)
- 1 yellow onion diced
- 1 clove garlic minced
- 2 tablespoons fresh sage minced (use more or less, to taste)
- kosher salt & fresh cracked black pepper
- 10 ounces fresh baby spinach
- 15 ounces pumpkin puree
- 1⁄2 cup low sodium chicken or vegetable broth
- 1⁄3 cup heavy cream
- 1⁄4 cup parmesan cheese grated
- 1 teaspoon kosher salt
- 1⁄4 teaspoon ground nutmeg
- 12 ounces short dry pasta like penne, fusilli, farfalle, etc.
- 1⁄2 cup gruyere cheese shredded
Directions
- Preheat oven to 375°F. Spray a 10-cup/2.5 quart casserole with cooking spray. Bring a large pot of salted water to a boil.
- Place bacon in a large, cold skillet, then place it over medium heat. Cook the bacon until it is crisp, then use a slotted spoon to transfer to a paper towel to drain; reserving the bacon fat.
- Cook the pasta in salted boiling water until al dente, per the package directions. Drain.
- Meanwhile, return the skillet (with bacon fat) to medium heat. Add the mushrooms, onion, garlic and sage to the skillet. Season with kosher salt & black pepper; cook for about 5 minutes, stirring occasionally. Add the spinach and cook to wilt, about 2 to 3 minutes. Stir in the pumpkin, broth, cream, parmesan cheese, kosher salt and nutmeg until well combined. Cook gently for about 3 minutes. Taste and season with additional black pepper (and kosher salt, if needed).
- Add the drained pasta to the skillet and toss to coat.
- Transfer pasta to the prepared baking dish; top with shredded gruyere. Cover with foil (spray the underside of foil with cooking spray to prevent sticking) and bake for 20 minutes. Remove the foil, top with reserved bacon and bake an additional 5 minutes.
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