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This cheesy pumpkin pasta bake brings together the velvety richness of pumpkin puree, a creamy sauce, and a crispy golden cheese topping. It’s the perfect dish for those chilly evenings when you crave something warm and satisfying yet light enough to keep you comfortable.
This recipe quickly became one of my autumn go-tos. It fills the house with a cozy aroma and always draws everyone to the table.
Ingredients You Need
- Pasta shells or rotini: for a perfect bite and to hold the sauce well. Choose good quality pasta for best texture
- Olive oil: to sauté the onions and garlic gently, building the base flavor
- Small onion: finely chopped for sweetness and depth
- Garlic: minced adds aromatic warmth
- Pumpkin puree: either canned or homemade, supplies natural sweetness and creaminess
- Heavy cream: for a luscious sauce that coats every pasta piece
- Vegetable broth: thins the sauce slightly and adds subtle savory notes
- Ground nutmeg: gives a warming spice that complements pumpkin beautifully
- Salt: to enhance all the flavors
- Black pepper: for a gentle kick
- Shredded mozzarella cheese: melts smoothly into the sauce
- Grated Parmesan cheese: adds a nutty, savory punch
- Panko breadcrumbs: create the irresistible crunchy topping
- Butter, melted: binds the crumbs and cheese to golden perfection
- Fresh sage: optional but highly recommended for an herbal lift
- Fresh parsley: for vibrant garnish and a hint of freshness
Detailed Cooking Directions
- Build The Foundation:
- Cook the pasta in boiling salted water until just al dente so it retains a slight bite after baking. Drain well. Meanwhile preheat your oven to 375°F 190°C.
- Sauté Aromatics:
- Warm olive oil in a large skillet over medium heat. Add chopped onions and cook gently until translucent and sweet, about 5 minutes. Introduce the minced garlic and stir for a minute or two until fragrant but not browned.
- Create The Sauce:
- Lower the heat and stir in pumpkin puree, heavy cream, vegetable broth, nutmeg, salt, and pepper. Mix thoroughly so all ingredients combine into a smooth sauce. Let this bubble gently for 8 to 10 minutes, stirring occasionally, until it thickens enough to coat the back of a spoon.
- Melt The Cheeses:
- Take the skillet off the heat and fold in half the mozzarella and Parmesan cheeses. Stir until fully melted and the sauce becomes creamy and glossy.
- Combine Pasta and Sauce:
- Add the cooked pasta to the pumpkin cheese sauce and toss until every piece is thoroughly coated.
- Assemble The Bake:
- Transfer the sauced pasta into a greased 9 by 13-inch baking dish, spreading evenly for consistent baking.
- Prepare The Topping:
- Mix panko breadcrumbs, melted butter, and the remaining cheeses in a small bowl. Sprinkle this over the pasta to create that golden, crunchy layer you’ll love.
- Bake Until Golden:
- Place in the oven and bake for 20 to 25 minutes or until the top is beautifully browned and bubbling with melted cheese.
- Finish and Serve:
- Remove carefully from the oven and let it rest for a few minutes. Sprinkle with freshly chopped parsley and optional sage before serving warm. Enjoy the comforting harmony of flavors!
My family often requests this dish for birthdays or chilly weekend dinners. The bubbling cheese and pumpkin creaminess remind us of home and heartfelt togetherness. Watching everyone scoop second or even third helpings is truly gratifying.
Smart Storage Tips
Store leftovers in an airtight container in the refrigerator for up to three days to maintain its fresh flavor and texture. Reheat gently in the oven or microwave, adding a splash of cream or broth if the sauce has thickened too much. You can freeze the baked pasta before adding the breadcrumb topping for up to a month. Bake from frozen, just add extra time to ensure it’s heated through.
Ingredient Variations
Swap heavy cream for coconut milk or cashew cream for a dairy-free version while keeping the sauce rich and smooth. Add sautéed mushrooms or spinach for extra earthiness and color. Try sharp cheddar or Gruyère cheeses for a different depth of cheesy flavor.
Perfect Pairing Ideas
A crisp side salad with tangy vinaigrette cuts through the richness beautifully. Serve alongside roasted Brussels sprouts or a simple green vegetable to round out your meal. A glass of lightly oaked Chardonnay or a mellow Pinot Noir complements the nutmeg and cheese notes wonderfully.
This dish never fails to warm both the body and the heart. It’s a celebration of pumpkin’s humble sweetness and cheesy indulgence that feels like a hug on a plate. Enjoy creating many happy moments with every bite!
Frequently Asked Questions
- → What type of pasta works best for this dish?
Pasta shells or rotini are ideal as they hold the creamy pumpkin sauce well, ensuring each bite is flavorful and well coated.
- → Can I use fresh pumpkin instead of canned puree?
Yes, fresh pumpkin can be roasted and pureed for a natural sweetness and vibrant flavor, though canned puree offers convenience without compromising texture.
- → How do I achieve a crispy topping?
Combine panko breadcrumbs with melted butter and cheeses, then sprinkle evenly over the pasta before baking to get a golden, crunchy crust.
- → Are there suggested additions to enhance the dish?
Spinach, mushrooms, or fresh sage can be added to deepen flavor and add texture, complementing the creamy pumpkin base.
- → What is the best way to thicken the sauce?
Simmering the sauce gently allows it to reduce and thicken naturally. Using an immersion blender can also create a smoother texture before adding cheese.