This Gluten-free No-Boil Pumpkin Pasta Bake is a dream meal. Takes little to no effort to prepare and all you need is a large baking dish to make it.

Meals that take little to know effort and make a handful of servings are my kind of meals.

This new pasta bake recipe I have for you guys is truly one of my favorites. And it was inspired by the oh so popular The Easiest No-Boil Baked Pasta Recipe (gluten-free) that continues to be one of the most popular recipes on the blog each month. Except I made a few tweaks and additions to this new one and I am obsessed.

For starters I add in some organic pumpkin and spinach, which makes this recipe a bit more nutrient dense. And it is an easy way for Ezra to eat spinach and not know it is there. I also add in some cooked sausage crumbles or cooked ground meat for extra protein. It is totally optional but definitely adds a bit extra to make the meal even more filling.

I made this for us on a Sunday night for dinner and it lasted us for a few days too, which is great. Anytime I can prep a meal that lasts for more than just one night – I am here for it. Plus it doesn’t make a mess in the kitchen and you don’t have the boil the pasta beforehand or do much work. The only effort comes from making ground meat if you plan to add that in there.

Stay tuned for some more healthy pasta bakes because I am officially obsessed. And especially with wintertime coming! Bring on the cozy foods.

 

What ingredients you need to a pumpkin pasta bake with veggies:

  • Gluten-free pasta – anything pasta works – I used cassava pasta here and have also used brown rice pasta
  • Full-fat coconut milk – the creamier the better but other non-dairy milks work too!
  • Garlic, onion powder, oregano – for seasonings
  • Marinara sauce – any sauce you love!
  • Organic pumpkin – look for no sugar added for this
  • Organic spinach – raw! no need to cook before
  • Shredded organic mozzarella – you can also use dairy-free cheese if you prefer
  • Optional: ground sausage, beef or any meat you have cooked before

How to make this easy pumpkin pasta bake: 

  1. Preheat oven to 400 degrees and take out a 9×13 baking dish
  2. Shake the can of coconut milk to breakup the creamy parts
  3. Add the pasta to the baking dish and spread it across the dish
  4. Add the milk, garlic, onion, oregano, marinara, spinach, pumpkin and cooked meat if using and mix well to evenly combine
  5. Sprinkle cheese on top then cover the dish with tin foil
  6. Bake in oven for about 35-40 minutes then remove foil and broil for about 90 seconds so the cheese starts to bubble

A few of my other favorite healthy dinner recipes: 

Insanely Good Basil Cashew Chicken Bowls (gluten-free)

Healthy Avocado Chicken Burgers (paleo + whole30)

Healthy Chili Peanut Noodles with Crispy Sesame Tofu

Paleo Crispy Sesame Chicken Tenders with Spicy Honey Sauce

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Gluten-free No-Boil Pumpkin and Spinach Baked Pasta

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5 from 4 reviews

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This Gluten-free No-Boil Pumpkin and Spinach Baked Pasta is a dream meal. Takes little to no effort to prepare and all you need is a large baking dish to make it. Such an easy and healthy meal for the whole family.

  • Prep Time: 5 mins
  • Cook Time: 40 mins
  • Total Time: 45 mins

Yield: 4-6 1x

Ingredients

Scale
  • 16 ounces gluten-free pasta (any pasta noodle works!)
  • 1 16-ounce can full-fat coconut milk*
  • 2 cloves garlic, minced
  • 1 teaspoon onion powder
  • 1/2 teaspoon oregano
  • 1 20-ounce jar of marinara sauce*
  • 1 15-ounce can organic pumpkin (look for no sugar added)
  • 2 cups organic spinach (raw)
  • 1.5 cups shredded organic mozzarella*
  • Optional: ground sausage, beef or any meat (cooked!)

Instructions

  1. Preheat oven to 400 degrees and take out a 9×13 baking dish
  2. Shake the can of coconut milk to breakup the creamy parts
  3. Add the pasta to the baking dish and spread it across the dish
  4. Add the milk, garlic, onion, oregano, marinara, spinach, pumpkin and cooked meat if using and mix well to evenly combine
  5. Sprinkle cheese on top then cover the dish with tin foil
  6. Bake in oven for about 35-40 minutes then remove foil and broil for about 90 seconds so the cheese starts to bubble
  • Author: Rachel