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Cheesy Pumpkin Pasta Bake

This Cheesy Pumpkin Pasta Bake is a cozy fall-inspired dinner featuring tender pasta tossed in a creamy pumpkin pasta sauce, topped with melty cheese, and baked to golden perfection. Perfect for family meals, dinner parties, or fall gatherings, it’s an easy, comforting, and seasonal twist on classic baked pasta. Works great with baked rigatoni or penne and pairs well with fall activities like pumpkin carving ideas, pumpkin painting ideas, or a fun pumpkin patch outfit day.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 12 oz rigatoni penne, or ziti
  • 1 cup canned pumpkin puree
  • 1 cup heavy cream or half-and-half
  • 1 cup grated Parmesan cheese
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp ground nutmeg
  • ½ tsp smoked paprika
  • Salt and pepper to taste
  • 1 cup shredded mozzarella cheese plus extra for topping
  • Optional: cooked sausage spinach, mushrooms, or roasted squash
  • Optional garnish: fresh sage or parsley

Method
 

  1. Cook Pasta:
  2. Bring a large pot of salted water to a boil. Cook pasta until al dente, drain, and set aside.
  3. Prepare Pumpkin Sauce:
  4. In a saucepan over medium heat, combine pumpkin puree, cream, Parmesan, garlic powder, onion powder, nutmeg, smoked paprika, salt, and pepper. Stir until smooth and heated through.
  5. Mix Pasta and Sauce:
  6. Add cooked pasta to the pumpkin sauce and stir to coat evenly. Fold in optional vegetables or sausage if desired.
  7. Assemble in Baking Dish:
  8. Preheat oven to 375°F (190°C). Pour pasta mixture into a greased 9x13 baking dish. Top with shredded mozzarella cheese.
  9. Bake:
  10. Bake for 20–25 minutes, or until cheese is melted, bubbly, and lightly golden.
  11. Serve:
  12. Garnish with fresh herbs if desired and serve warm.

Notes

Use freshly grated Parmesan for best melting and flavor.
Do not overcook pasta before baking; al dente works best.
Add roasted vegetables like squash or mushrooms for extra texture.
Season generously to enhance pumpkin flavor.
Can be made kid-friendly by reducing nutmeg and smoked paprika.
Optional proteins: cooked sausage, chicken, or bacon.
Store leftovers in an airtight container in the fridge for up to 3 days.
Can be frozen (assemble without cheese topping) for up to 2 months; bake from frozen adding extra time.