Baked Pumpkin Pasta Recipe

I absolutely love this Baked Pumpkin Pasta Recipe because it’s like a comforting hug on a chilly evening. The creamy pumpkin sauce coats the pasta beautifully, and the baked topping with mozzarella and Pecorino Romano adds that perfect cheesy crust everyone goes crazy for. It’s especially great during fall, but honestly, I’ve made it more times than I can count year-round—it’s that good.

When I first tried this recipe, I was amazed by how simple ingredients came together to make something so rich and flavorful without being heavy. You’ll find that it’s a winner whether you’re serving a weeknight dinner or entertaining guests who want something cozy and a little different. Plus, it’s an easy way to sneak in pumpkin in a savory way that even the pumpkin skeptics in my family enjoy!

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Ingredients You’ll Need

Each ingredient in this baked pumpkin pasta recipe works in harmony to create a luscious, savory dish that’s full of comforting fall flavors. From the smoky bacon to the fresh rosemary, these components blend perfectly, but I always recommend using good quality cheese and fresh herbs to make it truly shine.

• Whole wheat pasta (or gluten-free pasta): I like whole wheat for a nutty flavor and extra fiber, but gluten-free works perfectly too.
• Center cut bacon (or pancetta): Adds a smoky, salty bite that balances the sweetness of the pumpkin beautifully.
• Shallot: These add a gentle sweetness and depth, less harsh than onions.
• Homemade pumpkin puree (or canned pumpkin): If you can, make your own puree—it’s richer and fresher, but quality canned pumpkin does the job well.
• Reduced-sodium chicken broth: Keeps the sauce flavorful without overpowering saltiness.
• Pecorino Romano cheese: Both grated and shredded, this sharp, salty cheese is key for that authentic flavor twist.
• Salt and fresh black pepper: To taste—season gradually and adjust as you go for the best balance.
• Fresh rosemary: Just a little touch gives an aromatic flavor that lifts the whole dish.
• Part-skim mozzarella: I love Polly-O brand for its melt and mild flavor, perfect for that golden baked topping.

Variations

I love how flexible this Baked Pumpkin Pasta Recipe is—you can really tailor it to your preferences or what you have in your fridge. Over time, I’ve played with swapping cheeses and adding veggies, and each version feels like a new, satisfying twist.

• Vegetarian version: Skip the bacon and add sautéed mushrooms or caramelized onions instead for depth and texture.
• Dairy-free option: Use a dairy-free cheese alternative and olive oil instead of butter and bacon for a lighter, vegan-friendly dish.
• Add spicy kick: A pinch of red pepper flakes mixed into the sauce gives a nice warmth without overpowering the pumpkin.
• Herbal twist: Try sage or thyme in place of rosemary for a different but equally delicious flavor profile.

How to Make Baked Pumpkin Pasta Recipe

Step 1: Sauté the Bacon and Shallot

Start by heating a saucepan over medium heat and add the chopped bacon. I usually let it cook for about 3 to 4 minutes until it’s golden and crispy, which really brings out that smoky flavor you want. Then toss in the minced shallot and cook for another minute until it’s soft and fragrant—this little step builds the flavor base for the sauce.

Step 2: Make the Pumpkin Sauce

Once your bacon and shallot are ready, stir in your pumpkin puree, chicken broth, chopped rosemary, and 3 tablespoons of grated Pecorino Romano cheese. Give it a good mix and season with salt and fresh black pepper to taste. Let it simmer gently for about 8 to 10 minutes so the flavors meld together beautifully and the sauce thickens just enough to coat the pasta.

Step 3: Cook Pasta and Combine

While your sauce simmers, cook the pasta according to the package directions for al dente, usually about 8 to 10 minutes. Drain the pasta well, then toss it right into the pumpkin sauce, stirring to coat every piece. This method helps the pasta soak up that creamy pumpkin goodness before baking.

Step 4: Bake Your Pasta to Perfection

Transfer your pumpkin-coated pasta into a 9×9-inch baking dish that you’ve sprayed with oil. Spread it out evenly and sprinkle the remaining shredded Pecorino Romano and mozzarella generously on top. Cover the dish and bake at 375°F for 25 to 30 minutes, until you see the cheese melting and bubbly, with just a touch of golden brown edges — that’s when you know it’s ready!

Step 5: Rest and Serve

Once out of the oven, let it cool for at least 5 minutes before serving. This resting time helps everything set up and makes portioning easier. Then divide it into four equal servings and get ready to enjoy one of the most comforting pastas you’ll ever taste.

How to Serve Baked Pumpkin Pasta Recipe

Garnishes

I love topping this baked pumpkin pasta with a sprinkle of fresh parsley or extra rosemary leaves to brighten it up visually and add a pop of fresh herbal flavor. Sometimes I’ll add crushed chili flakes for those who want a little heat. A drizzle of good-quality olive oil just before serving never hurts either—totally elevates the dish.

Side Dishes

To balance the richness, I usually pair this dish with a simple green salad tossed in a light vinaigrette or roasted seasonal veggies like Brussels sprouts or green beans. Garlic bread or crusty artisan bread also works well for soaking up any leftover sauce on the plate.

Creative Ways to Present

For a cozy dinner party, I’ve baked this pasta in individual ramekins for a cute single-serve presentation. Another favorite is layering with caramelized onions and toasted walnuts between pasta layers for a nutty crunch surprise. Adding a handful of crispy sage leaves on top as a garnish makes it look festive and appetizing.

Make Ahead and Storage

Storing Leftovers

I usually store leftover baked pumpkin pasta in an airtight container in the fridge, and it keeps well for up to 3 days. Before reheating, I let it come to room temperature for about 15 minutes to help it heat evenly and maintain the creamy texture.

Freezing

This recipe freezes beautifully—just portion it out into freezer-safe containers before baking, and freeze for up to 2 months. When you want to enjoy it, thaw overnight in the fridge and then bake as usual, adding a little extra cheese on top if you like.

Reheating

For reheating leftovers, I prefer warming the pasta in the oven at 350°F covered with foil so it heats through evenly without drying out. If you’re in a hurry, a microwave works too—just cover it and heat in short intervals, stirring midway to keep the sauce creamy and prevent cold spots.

FAQs

Final Thoughts

This Baked Pumpkin Pasta Recipe has pretty much become my go-to comfort meal whenever I want something that feels special without a lot of hassle. I love how approachable it is—you don’t have to be a fancy cook to pull it off, and it always turns out satisfying and flavorful. If you’re someone who adores cozy, cheesy pasta dishes but wants to sneak in some seasonal flair, I promise this will quickly become a favorite in your rotation as it is in mine.

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