Pasta with Pumpkin Sauce Casserole
By (Published: )
Prep Time Cooking Time Servings
4 people
  • Canneloni or manicotti pasta
  • 2 tablespoons of pumpkin seeds
  • 1 medium onion
  • 4 cloves garlic (crushed or thinly sliced)
  • 3 cups of loose spinach
  • 2 tablespoons of raisins
  • dash of cinnamon
  • 3 cups canned pumpkin (or fresh cooked pumpkin)
  • 1 tablespoon brown sugar
  • salt, to taste
  • 1 teaspoon canola oil

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In a dry pan, toast the pumpkin seeds and set aside.

Put mashed pumpkin, brown sugar, and salt in a bowl.

Slice the onion into thin half-rings and fry in a little oil over low heat until caramelized. Add the garlic and cook for about a minute. Take out half the onion/garlic mixture and add it to the pumpkin.

Rinse and chop the greens into thin strips and add to the pan along with the raisins, cinnamon and pumpkin seeds. Cook until greens are wilted and remove from heat. Stir a few tablespoons of the pumpkin mixture into the greens (to help it stick together).

Add water as needed to thin the sauce.

Preheat oven to 350F (180C).

Fill the pasta with the greens mixture and place in a casserole dish. Pour pumpkin sauce over it and bake for 15 minutes or until heated through.

Serve with garlic bread and/or salad for a decent sized meal.

Suitable for these diets:

Vegetarian Vegan

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