• Prep Time: 20 mins
  • Cooking Time: 10 mins
  • Serves: 12

Four Cheese Pumpkin Pasta Bake

  • Recipe Submitted by on

 Ingredients List

  • 16 oz whole wheat penne pasta
  • 1 29oz can of pumpkin puree (not pie filling)
  • 1 15oz container of part skim ricotta
  • ¼ tsp nutmeg
  • ½ C pumpkin ale (I used Shipyard Pumpkinhead Ale)
  • 2 tbsp fresh sage, chopped
  • ½ lb of Fontina cheese, shredded (I purchased a half pound block from my grocery store's deli department as I've never even seen already shredded Fontina cheese)
  • 1 C part skim shredded mozzarella cheese
  • ½ C shredded mozzarella cheese
  • ½ C parmesan cheese, divided
  • 2 cloves of garlic, minced
  • 1 C frozen spinach, thawed and squeezed dry
  • 3 tbsp unsalted butter
  • Salt to taste


Cook the pasta until it's reached your desired consistency
In a large pot over medium heat, saute the garlic and spinach in the butter until tender. Add the sage and cook for about 1 minute. Stir in the nutmeg, pumpkin puree, beer, parmesan cheese and ricotta. Mix well. Reduce heat and simmer for 10 minutes. Add salt to taste.
Stir the pasta into the sauce. Pour into a greased 8.5x11 baking dish.
Combine the remaining parmesan cheese, the mozzarella cheese and the fontina cheese. Sprinkle over the pasta.
Bake at 350 for 10 minutes. After baking, turn the broiler on low and broil until the cheese is slightly browned.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?