Recipe courtesy of The Tastemade Kitchen

Pumpkin and Kale Pasta Casserole

One-pot pasta is much yummier when packed with flavorful fall veggies.
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  • Level: Easy
  • Total: 50 min
  • Active: 35 min
  • Yield: 6 to 8 servings
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1 pound quinoa penne pasta

1 tablespoon olive oil 

1/2 large yellow onion, diced 

3 cloves garlic, minced 

8 to 10 medium cremini mushrooms, chopped 

5 ounces kale, chopped 

1/2 cup low-sodium chicken broth 

One 15-ounce can organic pumpkin puree 

One 15-ounce container full-fat cottage cheese 

2 cups tomato sauce 

1/3 cup shredded mozzarella 


  1. Preheat the oven to 350 degrees F.
  2. Bring a large pot of water to a boil. Add the pasta and cook until almost tender, 6 to 8 minutes. Drain and set aside. 
  3. Heat the oil in a large oven-safe skillet over medium-high heat. Add the onions and cook until soft, 6 to 8 minutes. Add the garlic, mushrooms and kale and cook until slightly cooked down, about 5 more minutes. Add the chicken broth and cook until reduced, about 10 minutes. Remove from the heat. Add the pumpkin puree, cottage cheese, tomato sauce and pasta to the kale mixture. Stir until well combined. Top with the mozzarella and put into the oven. (Alternatively, you could transfer to a greased casserole dish.) Bake until heated through and the cheese is melted, 10 to 15 minutes. 
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