Vegetarian Pumpkin & Kale Protein Pasta Bake

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Pumpkin season is finally here, and we’re taking full advantage of it with this cheesy, perfect-for-fall, pumpkin pasta bake! Our protein-packed Plant-Based Protein pasta green lentil penne is tossed with hearty kale, creamy pumpkin, and smooth ricotta then topped with mozzarella and baked to comfort-food perfection.

The combination of flavors will send your taste buds over the edge, and the fact that it’s packed with 25g of plant-based protein per serving – thanks to our Plant-Based Protein pasta green lentil penne – will make this dish a dinnertime favorite.

Prep Time: 15
Total Time: 30



  • 2 boxes Plant-Based Protein Pasta Green Lentil Penne
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 4 cloves of garlic, minced
  • 8 oz. cremini mushrooms, chopped
  • 1 bunch of kale (about 3 cups), stems removed and roughly chopped
  • ¾ cup fresh basil, chopped
  • 1 15-ounce can pumpkin puree
  • 1 large egg
  • 1 15-ounce container of part-skim ricotta
  • 2 cups shredded mozzarella cheese
  • 2 cups marinara sauce


  1. Preheat oven to 350° F and lightly oil a 9×13 baking dish.
  2. Set a large saucepan over medium heat with 1 tablespoon of oil and sauté onion until translucent. Add garlic and cook until fragrant. Stir in mushroom and kale and cook for 5 to 7 minutes, until kale is about halfway cooked down. Stir in herbs, season with salt and pepper, and remove from heat.
  3. Cook pasta according to package instructions, until al dente.
  4. In a large mixing bowl, combine pumpkin puree, egg, ricotta cheese, 1½ cups mozzarella cheese, tomato sauce, kale mixture, and pasta, stirring until well combined.
  5. Fill baking dish with pasta and sauce, sprinkle with remaining mozzarella, and cover with aluminum foil. Bake for 25 to 30 minutes. Enjoy!
Servings: 8