Need a comforting, weeknight dinner that feels seasonal and satisfying? This Pumpkin Pasta Bake is the answer. It’s creamy, rich, and perfectly cheesy with a hint of fall flavor—thanks to canned pumpkin and herbs. If you’re craving warmth on a chilly night, this cozy casserole delivers every time.
Table of Contents
Why I Love This Recipe
It’s fall comfort food at its best
When the air turns crisp and the evenings get darker, nothing hits the spot like a baked pasta dish bubbling with cheese. This pumpkin pasta bake is hearty but still lighter than a typical Alfredo—it’s got that creamy texture without being too heavy. It reminds me of family weeknight dinners growing up, but with a fun autumn twist.
A perfect way to use canned pumpkin
I love recipes that make the most of pantry staples. Canned pumpkin adds subtle sweetness and richness to the creamy sauce, while herbs and garlic round it out. It’s one of those meals where you stir everything together, bake, and suddenly it feels like you’ve made something special. For more canned pumpkin inspiration, check out this Pumpkin Muffins for Busy Mornings.
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Pumpkin Pasta Bake
- Total Time: 35 minutes
- Yield: 4–6 servings
- Diet: Vegetarian
Description
This creamy Pumpkin Pasta Bake is your ultimate cozy fall dinner—rich, cheesy, and full of flavor with canned pumpkin and pantry staples.
Ingredients
12 oz short pasta (penne, rigatoni, or fusilli)
1 tbsp olive oil
2 cloves garlic, minced
1 cup canned pumpkin puree
1/2 cup heavy cream or half-and-half
1/2 tsp dried thyme
1/4 tsp ground nutmeg
1/2 tsp salt (more to taste)
1/4 tsp black pepper
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Optional: 1 cup chopped spinach or cooked sausage
Instructions
1. Preheat oven to 375°F (190°C) and grease an 8×8 or 9×13 baking dish.
2. Cook pasta according to package instructions until al dente. Drain and set aside.
3. In a skillet, heat olive oil over medium. Sauté garlic for 1 minute until fragrant.
4. Add pumpkin puree, cream, thyme, nutmeg, salt, and pepper. Stir and simmer for 2–3 minutes.
5. Add cooked pasta to the sauce along with half of the mozzarella and all the Parmesan.
6. Stir until coated, then pour mixture into baking dish.
7. Top with remaining mozzarella. Add extra Parmesan if desired.
8. Bake for 20–25 minutes until bubbly and golden on top.
9. Cool slightly before serving.
Notes
Use gluten-free pasta for a GF version.
Add spinach, mushrooms, or sausage for extra flavor.
Store leftovers in the fridge for up to 4 days.
Reheat in oven or microwave before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Pumpkin Recipes, Fall Dinner, Pasta
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 4g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 45mg
Keywords: pumpkin pasta bake, creamy fall pasta, canned pumpkin dinner, cozy pasta recipe
How to Make Pumpkin Pasta Bake
Simple, pantry-friendly ingredients
You’ll need cooked pasta (any short shape works), canned pumpkin puree, cream or half-and-half, shredded mozzarella, Parmesan, garlic, and dried herbs. A touch of nutmeg adds that cozy fall warmth. You can also toss in spinach, sausage, or mushrooms for a heartier version.
Easy prep and bake
Start by mixing the cooked pasta with the creamy pumpkin sauce, cheese, and seasonings. Pour it all into a greased baking dish, top with more cheese, and bake until bubbly and golden. The crispy cheese edges are irresistible!
Serving Suggestions
Make it a full meal
Serve this creamy pumpkin pasta with a green salad, roasted veggies, or warm bread. If you love cheesy bakes, try the cozy vibe of these Pumpkin Cinnamon Rolls as dessert for a comforting dinner combo.
Leftovers that reheat like a dream
This pasta bake keeps well in the fridge for up to 4 days and reheats beautifully. Store in an airtight container and microwave or reheat in the oven until warmed through. It’s perfect for meal prep or cozy next-day lunches.
FAQ
Can I use fresh pumpkin instead of canned?
Yes—just make sure it’s well-puréed and not watery. You may want to simmer fresh pumpkin puree briefly to thicken it before using.
Can this be made ahead of time?
Definitely! Assemble everything in the baking dish, cover, and refrigerate up to 24 hours. Add a few extra minutes to the bake time if starting cold from the fridge.
Conclusion
This Pumpkin Pasta Bake brings creamy, cheesy comfort to your table with minimal effort and maximum fall flavor. Whether you’re feeding a family, meal-prepping, or just want something cozy and satisfying, this dish checks all the boxes. Warm, easy, and crowd-pleasing—it’s bound to become a fall favorite in your kitchen.