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Creamy Pumpkin Alfredo Baked Pasta

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This cozy baked pasta combines creamy pumpkin Alfredo sauce with gooey cheese and autumn spices for a comforting, crowd-pleasing fall dinner. It’s quick to make, vegetarian, and perfect for chilly nights or family gatherings.

Ingredients

Scale
  • 12 oz penne, rigatoni, or ziti pasta
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1 cup heavy cream (or half-and-half/whole milk for lighter version)
  • 1 cup freshly grated Parmesan cheese
  • 1 cup shredded mozzarella cheese (divided)
  • 2 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 1/4 teaspoon freshly grated nutmeg
  • Salt and pepper, to taste
  • 1 tablespoon fresh sage or thyme, finely chopped (optional)
  • Cooking spray or extra butter (for greasing baking dish)
  • Chopped parsley or extra Parmesan for topping (optional)

Instructions

  1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
  2. Bring a large pot of salted water to a boil. Add pasta and cook until just al dente (about 8-9 minutes). Drain and set aside.
  3. In a medium saucepan over medium heat, melt butter. Add minced garlic and sauté for 1-2 minutes until fragrant.
  4. Whisk in heavy cream and bring to a gentle simmer, stirring often.
  5. Add pumpkin puree, Parmesan, nutmeg, salt, and pepper. Whisk until smooth and creamy (about 3-5 minutes). If too thick, add a splash of reserved pasta water or milk.
  6. Taste and adjust seasoning as needed.
  7. In a large bowl, toss cooked pasta with pumpkin Alfredo sauce until coated. Stir in half the mozzarella and optional herbs.
  8. Pour mixture into prepared baking dish. Sprinkle remaining mozzarella evenly over the top.
  9. Bake uncovered for 20-25 minutes, until cheese is melted and edges are bubbling. For extra browning, broil for 2-3 minutes at the end (watch closely).
  10. Let rest 5-10 minutes before serving. Top with chopped parsley or more Parmesan if desired. Serve hot.

Notes

Don’t overcook the pasta; it will finish cooking in the oven. For a silky sauce, blend with an immersion blender if needed. Use freshly grated cheese for best melt. Assemble ahead and refrigerate up to 24 hours before baking (add 10 minutes to bake time). Freezes well. Easily adapted for gluten-free or dairy-free diets.

Nutrition

Keywords: pumpkin alfredo, baked pasta, fall dinner, vegetarian pasta, creamy pasta, comfort food, casserole, easy weeknight dinner, autumn recipes

Find it online: https://realityeats.com/creamy-pumpkin-alfredo-baked-pasta-easy-cozy-fall-dinner-recipe/