Cheesy Pumpkin Pasta Bake

Looking for a cozy, flavorful dish that combines the creamy comfort of pasta with the sweet, earthy richness of pumpkin? Cheesy Pumpkin Pasta Bake is the perfect recipe to warm your soul and satisfy your taste buds.

At dishfoody.com, the goal is to bring you feel-good recipes made easy yet delicious, and this pasta bake does exactly that. It’s packed with tender pasta, creamy pumpkin sauce, and melty cheese, making it ideal for weeknight dinners or weekend gatherings.

This article will guide you through the ingredients, prep tips, and step-by-step instructions to create this versatile and crowd-pleasing dish.

Why This Cheesy Pumpkin Pasta Bake Recipe Works

• Combines sweet pumpkin flavor with rich, cheesy sauce for balanced comfort food.
• Uses affordable, easy-to-find ingredients perfect for quick weeknight meals.
• Great for meal prep and reheats beautifully without losing moisture.

Choosing the Right Ingredients for Cheesy Pumpkin Pasta Bake

Best Pasta for This Recipe

Use sturdy pasta like penne, rigatoni, or shells that hold the sauce well. These shapes trap cheesy pumpkin sauce inside, making every bite flavorful.

Buying Tips

Choose high-quality pasta made from semolina for the best texture after baking. For a gluten-free option, use corn or rice pasta, but adjust cooking time to prevent over-softening.

Substitutions

Replace pumpkin puree with butternut squash puree or sweet potato for a twist. Use cashew cream or a plant-based cheese alternative for vegan versions.

Ingredients & Prep for Cheesy Pumpkin Pasta Bake

Prep Essentials

You’ll need:

• 12 oz pasta (penne or rigatoni)
• 1 cup pumpkin puree
• 1 cup shredded mozzarella cheese
• 1 cup shredded sharp cheddar cheese
• ½ cup grated Parmesan
• 2 cups milk
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp dried sage or thyme
• Salt and pepper to taste
• Optional: crushed red pepper for heat

Cook pasta al dente, according to package instructions. Drain and set aside.

Making the Pumpkin Cheese Sauce

In a saucepan, melt butter over medium heat. Add onions and garlic; cook until translucent. Stir in flour and cook for 1 minute forming a roux. Gradually whisk in milk, ensuring smoothness. Add pumpkin puree, sage, salt, and pepper. Let the sauce thicken while stirring. Remove from heat and stir in half the mozzarella, cheddar, and Parmesan until melted.

Step-by-Step Cooking Instructions for Cheesy Pumpkin Pasta Bake

Pre-Cooking Prep for Cheesy Pumpkin Pasta Bake

Preheat oven to 375°F (190°C). Grease a baking dish and have all ingredients ready.

Combining & Baking

1. Mix the cooked pasta with pumpkin cheese sauce in a large bowl.
2. Pour mixture into the prepared baking dish.
3. Sprinkle remaining cheeses on top evenly.
4. Bake for 20–25 minutes or until bubbly and golden on top.

Doneness Check for Cheesy Pumpkin Pasta Bake

The dish should be bubbling at the edges, with a golden and slightly crispy cheese topping. Insert a fork to check if pasta is tender.

Resting for Cheesy Pumpkin Pasta Bake

Let cool 5–10 minutes before serving to allow the sauce to thicken and the bake to set.

Pro Tips for Perfect Cheesy Pumpkin Pasta Bake

Avoiding Soggy Pasta

Do not overcook your pasta; always undercook by 1-2 minutes as the bake will continue cooking it. Drain well before mixing with sauce.

Tool Recommendations

Use a whisk to smoothly incorporate flour into the roux without lumps. Non-stick or ceramic baking dishes ensure even cooking and easy cleanup.

Storage & Reheating

Store leftovers in airtight containers for up to 3 days. Reheat in an oven at 350°F for 10 minutes to retain crispness. For freezer storage, freeze baked portions and thaw overnight before reheating.

Flavor Variations for Cheesy Pumpkin Pasta Bake

Spicy Twist

Add chipotle powder or red pepper flakes to your sauce to infuse subtle heat and smoky undertones.

Keto/Paleo

Use almond flour or coconut flour as thickener. Substitute dairy milk and cheese with coconut milk and nutritional yeast.

Global Flavors

• Italian Style: Add fresh basil and sun-dried tomatoes.
• Middle Eastern: Mix in za’atar and pine nuts.
• Mexican: Stir in cumin, chili powder, and garnish with cilantro.

Serving Suggestions for Cheesy Pumpkin Pasta Bake

Serve this bake with a crisp green salad or roasted seasonal vegetables. It pairs well with garlic bread, or a light herbed quinoa for a fuller meal. For drinks, a buttery Chardonnay or a sparkling apple cider work beautifully.

FAQs for Cheesy Pumpkin Pasta Bake

Can I substitute canned pumpkin?
Yes! Make sure it’s pure pumpkin puree, not pumpkin pie filling, which contains spices and sugar.

Is this recipe freezer friendly?
Yes, it’s great for freezing. Portion and freeze before baking for best results.

Can I prepare it vegan?
Replace the cheeses with vegan alternatives and use plant-based milk and butter.

Conclusion

Cheesy Pumpkin Pasta Bake is a delightful way to blend seasonal flavors with creamy, cheesy comfort. This dish is perfect for chilly evenings or festive meals that bring everyone to the table. Join the dishfoody.com community for more creative, nourishing recipes, and be sure to check out our Ground Turkey & Brown Butter Sage Stuffed Pumpkins for another delicious comfort food classic.

Cheesy Pumpkin Pasta Bake

Print Recipe

Creamy, cozy, and loaded with cheese this Cheesy Pumpkin Pasta Bake combines tender pasta with a velvety pumpkin sauce and bubbling golden cheese for the perfect fall comfort meal.

• Author: ssam
• Prep Time: 15 mins
• Cook Time: 25 mins
• Total Time: 40 mins
• Yield: 6 servings 1x
• Category: Dinner
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 12 oz pasta (penne or rigatoni)
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 cup pumpkin purée
• 1 cup ricotta cheese
• 1 cup milk or cream
• 1/2 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1 tsp dried sage
• 1/2 tsp nutmeg
• Salt and pepper to taste
• 1/4 cup breadcrumbs (optional, for topping)
• Fresh parsley, for garnish

Instructions

• 1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
• 2. Cook pasta according to package directions until al dente; drain and set aside.
• 3. In a saucepan, heat olive oil over medium heat and sauté garlic until fragrant.
• 4. Add pumpkin purée, ricotta, milk, Parmesan, sage, nutmeg, salt, and pepper. Stir until smooth and creamy.
• 5. Add cooked pasta to the sauce and toss to coat evenly.
• 6. Transfer mixture to the baking dish and top with mozzarella and breadcrumbs if using.
• 7. Bake uncovered for 20–25 minutes, until the cheese is melted and golden.
• 8. Garnish with chopped parsley and serve warm.

Notes

• For extra flavor, stir in cooked sausage, bacon, or spinach before baking.
• Substitute ricotta with cream cheese for an even creamier texture.
• Leftovers reheat beautifully for up to 3 days in the fridge.

Nutrition

• Serving Size: 1 cup
• Calories: 430
• Sugar: 5g
• Sodium: 540mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 4g
• Protein: 18g
• Cholesterol: 55mg

Keywords: Cheesy Pumpkin Pasta Bake, fall dinner, creamy pasta, comfort food