Creamy Pumpkin Pasta Bake
The Creamy Pumpkin Pasta Bake combines pasta, creamy pumpkin sauce, cheese, and herbs for a hearty and deliciously rich meal. It’s baked to perfection, offering comfort, warmth, and irresistible autumn flavor in every bite.
Ingredients
- 12 oz penne or rigatoni pasta
- 1 cup canned pumpkin puree
- 1 cup heavy cream or half-and-half
- ½ cup milk
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tsp dried sage or thyme
- ¼ tsp nutmeg
- Salt and pepper to taste
- 2 tbsp butter
- Fresh parsley for garnish
Instructions
- Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
- Cook pasta according to package directions until al dente. Drain and set aside.
- Prepare sauce. In a large saucepan, melt butter and sauté garlic until fragrant. Stir in pumpkin puree, heavy cream, milk, and ricotta. Add nutmeg, sage, salt, and pepper.
- Combine pasta and sauce. Mix the cooked pasta with the sauce until evenly coated.
- Assemble casserole. Pour half the pasta into the baking dish, sprinkle with mozzarella and Parmesan. Add the rest of the pasta and top with remaining cheese.
- Bake uncovered for 25–30 minutes or until bubbly and golden on top.
- Garnish with fresh parsley before serving warm.
Notes
- Use whole wheat pasta for added fiber.
- Substitute ricotta with cottage cheese for a lighter option.
- Add cooked sausage or chicken for extra protein.
- You can make it ahead and refrigerate before baking.
- Leftovers reheat perfectly for lunch the next day.