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As the leaves begin to change and the air turns crisp, there's nothing quite like a warm, hearty meal to bring comfort and joy. Enter the Creamy Pumpkin Pasta Bake—a dish that beautifully marries the rich flavors of autumn with the beloved comfort of baked pasta. This recipe is not only a celebration of seasonal ingredients but also a delightful way to gather loved ones around the dinner table during those cooler months. The combination of creamy pumpkin sauce and tender pasta creates a dish that is both satisfying and indulgent, making it an ideal choice for cozy family dinners, festive holidays, or casual potlucks.

Creamy Pumpkin Pasta Bake

Embrace the flavors of fall with this Creamy Pumpkin Pasta Bake, the perfect dish for cozy family dinners and gatherings. Combining tender pasta with a rich pumpkin sauce, this recipe is both comforting and nutritious, packed with vitamins and fiber. The creamy texture, complemented by spices and melty cheese, makes it irresistibly satisfying. Ideal for potlucks or festive occasions, this dish is sure to bring warmth and joy to your table. Discover how to make this autumn delight today!
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Ingredients
  

12 oz (340g) pasta (penne or fusilli are great options)

1 tablespoon olive oil

1 small onion, finely chopped

3 cloves garlic, minced

1 can (15 oz) pureed pumpkin

1 cup heavy cream

1 cup vegetable broth

1 teaspoon ground nutmeg

1 teaspoon dried thyme

1 teaspoon salt

½ teaspoon black pepper

1 cup grated Parmesan cheese, divided

1 cup shredded mozzarella cheese

½ cup breadcrumbs (preferably panko for extra crunch)

Fresh parsley, chopped (for garnish, optional)

Instructions
 

Preheat the Oven: Set your oven temperature to 350°F (175°C) to ensure it’s hot and ready for baking.

    Cook the Pasta: In a large pot filled with boiling, salted water, add the pasta. Cook according to the package instructions until it reaches an al dente texture. Drain the pasta and set it aside, allowing it to cool slightly.

      Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté for about 4-5 minutes, or until it becomes translucent and softened. Then, stir in the minced garlic and cook for an additional minute until fragrant, being careful not to burn it.

        Make the Sauce: To the sautéed vegetables in the skillet, add the pureed pumpkin, heavy cream, vegetable broth, nutmeg, thyme, salt, and black pepper. Stir everything together and let the sauce simmer on low heat for approximately 5-7 minutes, stirring occasionally to combine the flavors.

          Combine Pasta and Sauce: In a large mixing bowl, combine the drained pasta with the creamy pumpkin sauce. Add ¾ cup of the grated Parmesan cheese and mix thoroughly until the pasta is evenly coated in the sauce.

            Prepare the Bake: Lightly grease a baking dish (about 9x13 inches) and transfer the pasta mixture into it. Evenly sprinkle the shredded mozzarella cheese on top, followed by the remaining ¼ cup of Parmesan cheese. Finally, distribute the breadcrumbs on top to create a crunchy, golden finish.

              Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the top is beautifully golden and bubbling.

                Garnish and Serve: Once baked, carefully remove the dish from the oven and let it cool for a few minutes. If desired, garnish with freshly chopped parsley before serving for a pop of color and freshness.

                  Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 6 servings