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Cheesy Pumpkin Gluten Free Pasta Casserole

This recipe for Gluten Free Cheesy Pumpkin Pasta Casserole is perfect for a Low Carb Thanksgiving side dish!
Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 people
Calories 350kcal
Author Abbey Sharp


  • 1 tbsp olive oil
  • 1/2 onion finely diced
  • 1 clove garlic minced
  • 3/4 cup reduced sodium vegetable broth
  • 15 oz can of pure pumpkin puree
  • 1/4 cup part skim ricotta cheese
  • 2 tbsp finely grated parmigiano reggiano
  • 5 small leaves sage finely minced
  • 1/8 tsp cinnamon
  • Salt and pepper to taste
  • 2 packages House Foods Shirataki Tofu Fettuccini Noodles
  • 2 tbsp parmigiano reggiano
  • 1 oz fontina cheese finely grated
  • 1/2 clove garlic grated
  • 1 leaf sage finely minced
  • 1/4 cup Italian breadcrumbs
  • 2 tsp olive oil


  • Preheat oven to 375 F.
  • Heat the oil in a large nonstick skillet over medium heat. Add in the onion and garlic clove and sauté until softened and fragrant. Stir in the broth, pumpkin, ricotta, parmigiano, sage, cinnamon and a pinch each of salt and pepper, to taste. Reduce the heat to low and simmer until thick and aromatic, about 5 minutes.
  • Meanwhile, thoroughly rinse the noodles, cut them into manageable pieces and pat them dry with paper towels. Add them to the pan and stir to coat.
  • Transfer the pasta to four ramekins or a large 8” square baking dish. Top with the 2 tbsp of parmesan cheese and fontina cheese.
  • Meanwhile, mix together the garlic, safe, breadcrumbs and olive oil. Sprinkle on top of the cheese. Transfer the dishes to the oven and bake until bubbly and golden brown, about 10-12 minutes. Enjoy!


Calories: 350kcal