Description
A comforting and creamy pumpkin pasta bake that brings cozy fall flavors together with melted cheese, herbs, and golden breadcrumbs perfect for weeknight dinners or seasonal gatherings.
Ingredients
- 12 oz short pasta (penne, rigatoni, or shells)
- 2 cups pumpkin puree
- ¾ cup milk or cream
- 1 cup shredded mozzarella or cheddar cheese
- 1 onion, finely chopped
- 1 garlic clove, minced
- 1 tbsp olive oil
- Pinch of nutmeg
- Pinch of sage
- ½ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the pasta according to package directions until al dente; drain and set aside.
- In a skillet, heat olive oil and sauté onion and garlic until fragrant.
- Stir in pumpkin puree, milk or cream, nutmeg, sage, salt, and pepper. Simmer until smooth and creamy.
- Add shredded cheese and stir until melted.
- Combine the sauce with the cooked pasta and transfer to a buttered baking dish.
- Mix breadcrumbs with Parmesan cheese and sprinkle evenly on top.
- Bake for 25–30 minutes until golden and bubbling.
- Serve warm with a green salad or roasted vegetables.
Notes
Use canned or fresh pumpkin puree, ensuring it’s unsweetened. For a vegan version, substitute dairy with plant-based alternatives and use vegan cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American