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Pumpkin Pasta Bake

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This easy pumpkin pasta bake is a cozy, creamy fall dinner packed with cheesy goodness, velvety pumpkin sauce, and a crunchy breadcrumb topping. Perfect for busy weeknights or festive gatherings, it’s a family-friendly comfort dish everyone will love.

Ingredients

Scale
  • 12 oz short pasta (penne, rigatoni, or fusilli)
  • 1 cup canned pumpkin puree (unsweetened)
  • 1 cup whole milk or half-and-half
  • 1/2 cup ricotta cheese
  • 1 cup shredded mozzarella cheese, divided
  • 1/2 cup grated parmesan cheese
  • 2 tablespoons fresh sage, finely chopped (or 1 teaspoon dried sage)
  • 2 cloves garlic, minced
  • 1/2 medium onion, finely diced
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • 1/2 cup panko breadcrumbs
  • 2 tablespoons butter, melted

Instructions

  1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil or nonstick spray.
  2. Bring a large pot of salted water to a boil. Add pasta and cook for 2 minutes less than package instructions (al dente). Drain and set aside.
  3. In a large skillet over medium heat, add olive oil. Sauté diced onion for 2-3 minutes until softened. Add minced garlic and chopped sage; cook for 1-2 minutes more.
  4. In a large bowl, whisk together pumpkin puree, milk or half-and-half, ricotta, parmesan, and half the mozzarella. Stir in sautéed onion, garlic, and sage. Season with salt, pepper, and red pepper flakes to taste.
  5. Add drained pasta to the bowl with pumpkin sauce. Toss until noodles are well coated. If mixture is dry, add a splash more milk.
  6. Pour half the pasta mixture into the greased baking dish. Sprinkle with a little extra mozzarella. Add the rest of the pasta, then top with remaining mozzarella.
  7. In a small bowl, combine panko breadcrumbs with melted butter and a pinch of salt. Scatter evenly over the top of the pasta.
  8. Bake at 375°F (190°C) for 25-30 minutes, until cheese is melted, breadcrumbs are golden, and edges are bubbling. For a crispier top, broil for the last 2 minutes, watching closely.
  9. Let the pasta bake rest for 5-10 minutes before serving. Garnish with extra sage or parmesan if desired.

Notes

For gluten-free, use GF pasta and breadcrumbs. For vegan, use dairy-free cheese and milk alternatives. Don’t overcook pasta before baking to avoid mushiness. Let the bake rest before serving for best texture. Add cooked sausage, beans, or extra veggies for variations.

Nutrition

Keywords: pumpkin pasta bake, fall dinner, easy pasta bake, vegetarian comfort food, cheesy pasta, pumpkin recipes, cozy dinner, family meal

Find it online: https://realityeats.com/pumpkin-pasta-bake-recipe-easy-cozy-fall-dinner-your-family-will-love/