Embrace the cozy vibes of fall with Cheesy Pasta Bake with Pumpkin, a creamy Pumpkin Pasta Casserole that blends tender pasta, rich queso sauce, and velvety pumpkin puree. This pumpkin pasta bake is perfect for crisp evenings, family dinners, or festive gatherings, offering a savory twist on autumn flavors. Easy to make and endlessly customizable, this creamy pumpkin pasta will warm your heart and soul. Let’s dive into this Cheesy Pasta Bake with Pumpkin recipe and savor the season!
Why You’ll Love Cheesy Pasta Bake with Pumpkin
- Autumn Comfort: Creamy pumpkin and gooey cheese make this savory pumpkin casserole irresistible.
- Easy Prep: Simple ingredients for a quick pumpkin pasta bake.
- Gluten-Free Option: Swap pasta and flour for an accessible creamy pumpkin pasta.
- Family-Friendly: A crowd-pleaser among savory pumpkin casseroles.
- Versatile: Perfect for weeknights or holiday feasts with this pumpkin pasta bake.
Ingredients for Cheesy Pasta Bake with Pumpkin
Here’s what you’ll need for this savory pumpkin casserole (serves 4–6):
For the Pasta Bake:
- 12 oz (340g) pasta (penne or rigatoni, regular or gluten-free)
- 2 tbsp butter
- 2 tbsp all-purpose flour (or gluten-free blend)
- 2 cups (480ml) milk
- 1 cup (240g) pumpkin puree (not pie filling)
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp ground nutmeg
- 1 cup (100g) shredded mozzarella cheese
- ½ cup (50g) grated Parmesan cheese
- 2 tbsp fresh sage or parsley, chopped (optional)
- ½ cup (60g) breadcrumbs (optional, regular or gluten-free)
Equipment
- Large pot
- Medium saucepan
- Whisk
- 9×13-inch baking dish
- Wooden spoon or spatula
- Measuring cups and spoons
Ingredient Tips
- Pumpkin Puree: Use pure pumpkin, not pie filling, for Cheesy Pasta Bake with Pumpkin.
- Pasta: Penne or rigatoni holds sauce well in this creamy pumpkin pasta; gluten-free works too.
- Cheese: Freshly shredded mozzarella and Parmesan ensure smooth savory pumpkin casserole.
- Nutmeg: Enhances pumpkin flavor in this pumpkin pasta bake; don’t skip it.
- Breadcrumbs: Optional for a crunchy top on this creamy pumpkin pasta.
Directions for Cheesy Pasta Bake with Pumpkin
Let’s make this Cheesy Pasta Bake with Pumpkin—a perfect savory pumpkin casserole!
Cook the Pasta
In a large pot of salted boiling water, I cook 12 oz pasta for 1–2 minutes less than package instructions, as it will bake further. I drain and set aside for this pumpkin pasta bake.
Make the Pumpkin Cheese Sauce
In a medium saucepan over medium heat, I melt 2 tbsp butter and whisk in 2 tbsp flour to form a roux, cooking for 1 minute. I gradually add 2 cups milk, whisking until thickened. I stir in 1 cup pumpkin puree, 1 tsp salt, ½ tsp black pepper, ½ tsp nutmeg, and half of the mozzarella and Parmesan, stirring until creamy for this creamy pumpkin pasta.
Combine Pasta and Sauce
I preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish. I mix the pasta and pumpkin cheese sauce in a large bowl, then pour into the dish for this savory pumpkin casserole.
Top and Bake
I sprinkle the remaining mozzarella and Parmesan over the pasta. If using, I scatter ½ cup breadcrumbs for a crunchy top. I bake uncovered for 20–25 minutes until bubbly and golden for this pumpkin pasta bake.
Garnish and Serve
I let the bake cool slightly, then sprinkle with 2 tbsp fresh sage or parsley for a vibrant Cheesy Pasta Bake with Pumpkin, and serve warm.
Nutrition
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: ~40 minutes
- Servings: 4–6
- Calories: ~450 kcal per serving (based on 6 servings)
- Macros per Serving: 55g carbs, 18g protein, 18g fat, 3g fiber
Variations for Cheesy Pasta Bake with Pumpkin
Try these twists on this savory pumpkin casserole:
- Spicy Kick: Add ¼ tsp cayenne, inspired by Layla Cooks’ Spicy Honey Garlic Chicken.
- Protein Boost: Mix in cooked sausage, inspired by Layla Cooks’ Marry Me Chicken Meatballs.
- Veggie Add-In: Stir in roasted squash, inspired by Layla Cooks’ Irresistible Peach Salad.
- Herb Twist: Use fresh thyme, inspired by Layla Cooks’ Cucumber Shrimp Salad.
- Gluten-Free: Use gluten-free pasta and flour, inspired by Layla Cooks’ Slice and Bake Heart Cookies.
Serving Ideas:
- Pair with Layla Cooks’ Easy Korean Cucumber Salad for a crisp side.
- Serve with Layla Cooks’ Mango Coconut Smoothie for a refreshing contrast.
- Enjoy with Layla Cooks’ Pomegranate Margarita for a festive touch.
Storage
I store this creamy pumpkin pasta in an airtight container in the fridge for up to 3 days. For freezing, I cool, wrap tightly, and store for up to 2 months, thawing overnight in the fridge before reheating at 350°F (175°C) for 15 minutes for fresh savory pumpkin casserole.
Serving Tips
- Presentation: Serve Cheesy Pasta Bake with Pumpkin family-style in the baking dish for a cozy pumpkin pasta bake.
- Garnish: Add crispy sage or toasted pumpkin seeds for vibrant creamy pumpkin pasta.
- Pairing: Enjoy with Layla Cooks’ Pumpkin Spice Matcha Latte or roasted veggies.
- Portion Size: 1–1.5 cups per person for a hearty meal.
- Occasions: Perfect for fall dinners, potlucks, or cozy nights.
FAQs About Cheesy Pasta Bake with Pumpkin
Here are answers to common questions about this dish:
Can I use fresh pumpkin?
Yes, roast and mash fresh pumpkin for a smooth savory pumpkin casserole.
Is it gluten-free?
Use gluten-free pasta and flour for gluten-free Cheesy Pasta Bake with Pumpkin.
Can I make it ahead?
Yes, assemble and refrigerate up to 24 hours before baking this pumpkin pasta bake.
Does it freeze well?
Yes, freeze for up to 2 months and thaw overnight for creamy pumpkin pasta.
How do I avoid sticky pasta?
Undercook slightly and rinse briefly for perfect savory pumpkin casserole texture.
More Dinner Recipes
- Classic Moussaka: A Hearty, Soul-Warming Treat
- Honey Garlic Salmon Air Fryer
- Mozzarella Chicken in Basil Cream Sauce
Conclusion
Cheesy Pasta Bake with Pumpkin is a cozy, flavorful dish that celebrates autumn’s best flavors. This pumpkin pasta bake is easy to make and perfect for sharing. Whip up this creamy pumpkin pasta recipe, garnish with fresh herbs, and enjoy a heartwarming meal!
Cheesy Pasta Bake with Pumpkin
Ingredients
- 12 oz 340g pasta (penne or rigatoni, regular or gluten-free)
- 2 tbsp butter
- 2 tbsp all-purpose flour or gluten-free blend
- 2 cups 480ml milk
- 1 cup 240g pumpkin puree (not pie filling)
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp ground nutmeg
- 1 cup 100g shredded mozzarella cheese
- ½ cup 50g grated Parmesan cheese
- 2 tbsp fresh sage or parsley chopped (optional)
- ½ cup 60g breadcrumbs (optional, regular or gluten-free)
Instructions
Cook the Pasta
- In a large pot of salted boiling water, I cook 12 oz pasta for 1–2 minutes less than package instructions, as it will bake further. I drain and set aside for this pumpkin pasta bake.
Make the Pumpkin Cheese Sauce
- In a medium saucepan over medium heat, I melt 2 tbsp butter and whisk in 2 tbsp flour to form a roux, cooking for 1 minute. I gradually add 2 cups milk, whisking until thickened. I stir in 1 cup pumpkin puree, 1 tsp salt, ½ tsp black pepper, ½ tsp nutmeg, and half of the mozzarella and Parmesan, stirring until creamy for this creamy pumpkin pasta.
Combine Pasta and Sauce
- I preheat the oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish. I mix the pasta and pumpkin cheese sauce in a large bowl, then pour into the dish for this savory pumpkin casserole.
Top and Bake
- I sprinkle the remaining mozzarella and Parmesan over the pasta. If using, I scatter ½ cup breadcrumbs for a crunchy top. I bake uncovered for 20–25 minutes until bubbly and golden for this pumpkin pasta bake.
Garnish and Serve
- I let the bake cool slightly, then sprinkle with 2 tbsp fresh sage or parsley for a vibrant Cheesy Pasta Bake with Pumpkin, and serve warm.
Notes
- Use gluten-free pasta and flour for a gluten-free version.
- Don’t use sweetened pumpkin pie filling — only pure pumpkin puree.
- Add cooked sausage, shredded chicken, or roasted squash for variation.
- Bake inside a hollowed pumpkin for a festive presentation.
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