Pumpkin season just got a whole lot creamier. Forget the pies and lattes—this Creamy Pumpkin Pasta Bake is redefining autumn comfort food with every cheesy, velvety bite.
Rich with pumpkin essence and perfectly balanced flavors, it’s the dish everyone will be talking about this fall. Cozy up to a new seasonal staple that’s perfect for dinner tables and gatherings alike.
Versatility & Customization
One reason for this dish’s growing popularity is its versatility. While the basic recipe is delicious on its own, it also serves as a fantastic canvas for customization. Meat lovers can add crumbled sausage or crispy bacon for a heartier meal, while vegetarians can opt for a meatless version that still packs a flavorful punch.
Moreover, the Creamy Pumpkin Pasta Bake can easily be adapted to suit various dietary preferences. Vegan cooks can substitute dairy ingredients with plant-based alternatives, such as almond milk and vegan cheese, without sacrificing the dish’s creamy texture and rich flavor.
A Crowd-Pleasing Casserole
Whether you’re hosting a casual get-together or planning a festive holiday meal, the Creamy Pumpkin Pasta Bake is sure to be a crowd-pleaser. Its comforting nature and familiar flavors appeal to a wide range of palates, making it a go-to choice for potlucks and family gatherings.
Furthermore, this dish can be prepared in advance and reheated when needed, making it ideal for busy weeknights or when you’re short on time. Simply assemble the ingredients, pop them in the oven, and let the tantalizing aroma fill your kitchen as they bake to perfection.
Embracing the Pumpkin Craze
The Creamy Pumpkin Pasta Bake is just one example of how pumpkin has taken the culinary world by storm in recent years. From lattes to pies, this versatile squash has become synonymous with fall comfort food.
By incorporating pumpkin into savory dishes like this pasta bake, home cooks and chefs alike are pushing the boundaries of traditional pumpkin recipes and discovering new ways to enjoy this beloved ingredient.
Creamy Pumpkin Pasta Bake
Ingredients
- 1/2 pound dry pasta used a short rigatoni shape, but ziti or farfalle would also work well
To make the Pumpkin filling
- 1 cup pumpkin puree used canned
- 1 cup whole milk ricotta
- 1 egg slightly beaten
- 1/2 cup grated parmesan cheese
- 1/2 tsp freshly ground nutmeg
- 1/2 tsp salt
- Pinch of white pepper
- 1 tsp chopped fresh parsley
To make the White Sauce
- 1/3 cup unsalted butter
- 1 tbsp chopped fresh sage
- 3 tbsp flour
- 1 cup whole milk
- 1 cup chicken stock
- 1/2 tsp salt
- 1/4 tsp white pepper
- Pinch of freshly ground nutmeg
- 1/4 tsp Colman’s dry mustard powder
Other
- 2 cups shredded mozzarella cheese
Instructions
- Start by cooking your pasta until it's just firm to the bite (al dente). While the pasta cooks, mix the pumpkin filling in a bowl. Combine pumpkin puree, ricotta, egg, Parmesan, and seasonings, then set aside.
To make the white sauce
- Warm the milk and stock in a small pan or microwave until hot. In a separate saucepan, melt butter over medium heat.
- Add chopped sage and sauté for 4 minutes. Sprinkle flour into the butter mixture and cook for 3 minutes, stirring constantly. Gradually add the hot milk and stock to the saucepan in thirds, whisking thoroughly after each addition.
- Season with salt, pepper, nutmeg, and dry mustard. Stir to combine. Once the sauce is smooth and well-blended, remove from heat. Set your oven to preheat at 375°F (190°C) while you finish preparing the other components of the dish.
To assemble
- In a medium casserole dish, layer the ingredients as follows: 1/4th of the prepared White Sauce, 1/3rd of the cooked pasta, 1/3rd of the Pumpkin filling, and 1/4th of the mozzarella.
- Repeat these same layers two additional times. Then add one last layer of the remaining white sauce and top that with the remaining mozzarella.
- Bake uncovered in a 375°F (190°C) oven for approximately 30-40 minutes or until the top is golden and the dish is heated through and bubbly.
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Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.