If there’s one dish that screams fall comfort, it’s Pumpkin Pasta Bake. Creamy, cheesy, and deeply satisfying, this recipe is your golden ticket to cozy dinners without the fuss. Whether you’re feeding a hungry family or prepping ahead for weeknight meals, this hearty pasta bake delivers on flavor and simplicity.
The first time I tried this dish was on a chilly October evening, wrapped in a sweater, craving something warm and nostalgic. The sweet earthiness of the pumpkin paired perfectly with the savory garlic, herbs, and bubbling cheese. I was hooked.
What makes this recipe truly irresistible is how it turns pantry staples into a wholesome, flavor-packed casserole. It’s a crowd-pleaser that feels like a seasonal upgrade to your usual pasta night—and the leftovers taste even better the next day.
This pumpkin pasta bake can be customized too: add sausage or mushrooms, switch cheeses, or make it gluten-free. It’s forgiving, flexible, and downright delicious. Keep reading, because once you make this once, it’ll become a seasonal tradition.
Pumpkin Pasta Bake That Brings Cozy Comfort to Your Table
Ingredients
Method
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Cook pasta until al dente. Drain and set aside.
- In a large skillet, heat olive oil. Add onion and garlic, sauté until soft.
- Stir in pumpkin puree, ricotta, Parmesan, herbs, salt, pepper, and nutmeg.
- Add milk and stir until sauce is creamy. Simmer for 3–4 minutes.
- Combine cooked pasta with sauce. Fold in half of the mozzarella.
- Transfer to baking dish. Sprinkle remaining mozzarella on top.
- Bake uncovered for 25 minutes until golden and bubbly.
- Let rest for 5 minutes before serving.