Pumpkin Pasta Bake (Cozy, Cheesy & Perfect for Fall)

A pumpkin pasta bake bubbling in the oven is pure autumn comfort. Each forkful is filled with tender pasta coated in creamy pumpkin tomato sauce, melty cheese that stretches with every bite, and a buttery walnut sage crunch on top. It’s hearty, cozy, and secretly packed with veggies, making it the kind of dinner that feels both indulgent and nourishing.

Why You’ll Love This Pumpkin Pasta Bake

Pumpkin pasta bake is more than just dinner, it’s comfort in a casserole dish. The pumpkin purée blends into a silky sauce that’s earthy, creamy, and surprisingly light. Paired with mushrooms, spinach, garlic, and gooey layers of cheese, every bite feels hearty but nourishing. The walnut sage topping brings the crunch you didn’t know you needed. Even picky eaters and meat lovers will be hooked, and it’s a dish you can proudly serve at weeknight dinners or holiday gatherings.

try this savory pumpkin pizza on another night for a fun twist.

Ingredients You’ll Need (With Easy Swaps)

• Pumpkin purée (not pie filling) for creamy sauce
• Short pasta shapes like rigatoni, shells, or fusilli to hold the sauce
• Tomato paste for rich depth
• Vegetable broth to bring flavors together
• Mushrooms for a meaty bite
• Spinach or kale for a veggie boost
• Parmesan and fontina for irresistible cheesiness
• Gruyere or mozzarella as great cheese swaps
• Sage, oregano, nutmeg, red pepper flakes for warmth and spice
• Walnuts for a buttery crunch
• Pecans as an alternative topping

Step-by-Step Instructions

Cook the Pasta

Bring a big pot of salted water to a boil, add pasta, and cook until just shy of al dente. Drain and set aside.

Toast the Walnut Sage Topping

In a skillet, melt butter and add walnuts with chopped sage. Toast until fragrant, then set aside.

Sauté the Veggies and Aromatics

In the same skillet, heat olive oil and sauté mushrooms and onion until soft. Stir in tomato paste, garlic, and red pepper flakes until the paste turns brick red and rich.

Stir in Pumpkin, Broth, and Cheese

Deglaze with broth, then stir in pumpkin purée, Parmesan, and a bit of fontina until creamy.

Mix Everything Together

Add the cooked pasta and toss until every noodle is coated in sauce.

Bake Until Golden and Bubbly

Transfer everything to a greased baking dish. Top with more cheese and the walnut sage mixture. Bake until the top is melted, golden, and irresistible.

Storage, Freezing & Reheating Tips

Pumpkin pasta bake is just as good the next day. Store leftovers in the fridge for up to 5 days. For longer storage, freeze portions in airtight containers for up to 3 months. To reheat, warm in the oven or microwave with a splash of broth to keep the sauce creamy.

What to Serve with Pumpkin Pasta Bake

This pasta bake holds its own, but it’s even better with something on the side. A crisp salad or roasted veggies make it a balanced meal, while garlic bread or sourdough is perfect for scooping up the sauce.

Tips & Variations

Make it gluten free with your favorite GF pasta. For extra protein, stir in cooked sausage, turkey, or chicken. Swap spinach for kale or Swiss chard for a heartier bite. Play around with cheeses too, Gruyere adds nutty depth, while mozzarella melts into gooey strings. If you love pumpkin.

Pumpkin Pasta Bake FAQs

Final Thoughts

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