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This pumpkin pasta bake is loaded with creamy pumpkin sauce, gooey cheese, and a crispy cheesy crust. It’s perfect for chilly nights when you want something cozy but not too heavy.
This quickly became an autumn favorite at my place. It fills the air with a homey smell and always brings everyone to the table.
Needed Ingredients
- Rotini or pasta shells: hold the sauce nicely and give great texture, pick quality pasta for the best feel
- Small onion: diced finely to add sweetness and layers of flavor
- Garlic: chopped to bring a nice aromatic touch
- Vegetable broth: thins out the sauce a bit and adds some savory depth
- Butter, melted: blends with breadcrumbs and cheese to make the crunchy top
- Parmesan cheese, grated: brings nutty, savory notes
- Black pepper: adds a mild spicy edge
- Pumpkin puree: use canned or handmade for natural creaminess and sweetness
- Olive oil: for gently frying the onion and garlic to build flavor
- Panko breadcrumbs: give the crispy finishing touch to the bake
- Heavy cream: makes the sauce rich and silky
- Shredded mozzarella cheese: melts smoothly and ties everything together
- Fresh sage: optional, but adds a fresh herbal note if you want
- Salt: to bring out all the flavors
- Fresh parsley: chopped for a fresh, lively finish
- Ground nutmeg: a little spice that complements pumpkin perfectly
Step-by-Step Instructions
- Prep The Pasta:
- Boil salted water and cook pasta until just barely firm. Drain it well and preheat the oven to 375°F (190°C).
- Cook Up Aromatics:
- Heat olive oil over medium heat. Toss in onions and soften for about 5 minutes until sweet and see-through. Add garlic next and stir for a minute or two until it smells delicious but isn’t browned.
- Make The Sauce:
- Turn down the heat and mix in pumpkin puree, cream, broth, nutmeg, salt, and pepper. Keep stirring until it’s a smooth sauce. Let it simmer gently, stirring now and then, for 8 to 10 minutes until it thickens enough to coat a spoon.
- Add The Cheese:
- Take off the heat and fold in half of the mozzarella and Parmesan cheeses. Stir until melted and creamy.
- Mix Pasta And Sauce:
- Pour your cooked pasta into the sauce and toss until every piece is well covered.
- Layer It Up:
- Spread the pasta mix evenly into a greased 9 by 13-inch baking pan for even cooking.
- Top It Off:
- Combine panko, melted butter, and the rest of the cheeses in a bowl. Sprinkle this over the pasta for a golden crunchy finish.
- Bake Till Bubbling:
- Pop it in the oven and bake for 20 to 25 minutes until the topping is golden and bubbling with melted cheese.
- Serve It Up:
- Carefully take it out and let it sit a few minutes. Sprinkle chopped parsley and sage on top if you like. Serve warm and enjoy the comforting mix of flavors!
My family asks for this on birthdays or cold weekends. The cheesy pumpkin cream feels like a warm hug. Seeing everyone go back for seconds or thirds is such a joy.
Storing Leftovers
Keep leftovers covered in the fridge for up to 3 days to keep their taste and texture. Warm gently in the oven or microwave. Add a bit of cream or broth if it feels thick. You can freeze the pasta before adding the crumbs for up to a month. Bake it straight from frozen, but add some extra time so it heats through.
Swapping Ingredients
Try coconut or cashew cream instead of heavy cream for a dairy-free creamy sauce. Toss in sautéed mushrooms or spinach if you want more color and earthiness. You can also switch to sharp cheddar or Gruyère for a new cheesy twist.
Side Dish Suggestions
A crisp green salad with a tart dressing cuts through this rich pasta nicely. Roasted Brussels sprouts or simple steamed veggies make a nice balance. Sip on a lightly oaked Chardonnay or smooth Pinot Noir for flavors that go great with the nutmeg and cheese.
This dish always warms the soul and stomach. It’s pumpkin’s sweet goodness teaming up with cheesy creaminess that feels like a cozy hug. Savor every bite and the happy memories that come with it!
Frequently Asked Cooking Questions
- → What type of pasta works best for this dish?
Shells or rotini pasta work great since they catch the creamy pumpkin sauce well, so each mouthful stays tasty and coated.
- → Can I use fresh pumpkin instead of canned puree?
Definitely. Roasting and pureeing fresh pumpkin gives a sweet, fresh flavor, but canned puree is an easy shortcut that still tastes great.
- → How do I achieve a crispy topping?
Mix melted butter, panko breadcrumbs, and cheese, then spread it on top of the pasta before baking to get a crunchy golden crust.
- → Are there suggested additions to enhance the dish?
Try adding mushrooms, spinach, or fresh sage for extra flavor and texture that goes well with the creamy pumpkin base.
- → What is the best way to thicken the sauce?
Let the sauce simmer slowly so it naturally thickens. You can also blend it with a hand blender before adding cheese for a smoother finish.