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Cheesy Pumpkin Pasta Bake

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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.

Ingredients

Scale
  • 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

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

Find it online: https://dishfoody.com/cheesy-pumpkin-pasta-bake-recipe/