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