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This pumpkin pasta bake is the cozy, creamy dinner your fall dreams are made of! It’s packed with rich pumpkin puree, four types of gooey cheese, and ultra-savory herbs. Plus, it’s super quick and easy to make (we’re talking 10 ingredients and under 45 minutes!).
save this recipe!I’m unapologetically obsessed with pumpkin spice season. From lattes to hummus, it’s always a yes! So, if you’re anything like me, you’ll fall head over heels for this baked pumpkin pasta—it’s got all the cozy vibes you need.
Thanks to trusty pumpkin puree and a generous helping of cheese, this rich and creamy dish is full of autumn flavors that’ll totally knock your socks off. Oh, and it’s ridiculously simple to whip up (perfect for those weeknights when you just want to curl up and binge-watch Netflix!).
What’s Not To Love?
- Minimal Prep: This pumpkin pasta bake is a breeze to prep, folks. Just par-boil the pasta and greens, toss everything together, and bake!
- 10 Ingredients: A 10-ingredient meal is hard to argue with (especially when four of those are different cheese types).
- Super Customizable: Want to swap out the kale for baby spinach? Go for it. Need a dairy-free option? Just use your favorite vegan cheese.
Reader rating
“Not going to lie, I was a little nervous trying this one. Never in a million years would I think mixing pumpkin and kale with marinara sauce would work. I was so wrong because this was delicious! My meat-eater husband gives it the seal of approval as well.” —Christine
Let’s Talk Ingredients
We’re keeping things simple for this baked pumpkin pasta with 10 easy-to-find ingredients that pack a flavor punch. (For exact measurements, jump to the recipe card!)
- Pasta: Any shape works here (rotini, penne, or shells are personal favs).
- Kale: Provides a nutritious pop of green (hello, vitamin K!) and balances the richness of the sauce and cheese.
- Sauces: Marinara sauce and canned pumpkin puree give this pasta bake that irresistible fall flavor combo. Use your favorite store-bought marinara (or learn how to make fresh tomato marinara here!).
- Cheeses: Mozzarella, Parmesan, ricotta, and cream cheese form the dream team to make this pumpkin pasta bake ultra-rich. (I mean, can you ever really have too much cheese?) Dairy-free cheeses will work well with this one (try my vegan mozzarella in place of the ricotta)!
- Herbs: For a savory, earthy taste, you’ll need 2 tablespoons of chopped herbs (rosemary, thyme, and sage are all delish!).
- Garlic: Because… garlic! We’ll add 3 cloves for good measure.
Double Check That Can
For this pumpkin pasta bake, be sure to use pure pumpkin puree, not pumpkin pie filling. While they’re often found on the same shelf, these two products are quite different! Pumpkin puree is simply cooked and pureed pumpkin, while pumpkin pie filling is pre-sweetened and seasoned with spices like cinnamon and nutmeg, which will completely alter the recipe’s flavor.
Making This Is So Simple
This baked pumpkin pasta is as easy as it gets! With just 4 steps, you’ll have a cozy meal on the table (full printable directions are in the recipe card below).
- Boil the pasta and kale in a pot of salted water, then strain.
- Assemble all ingredients in a large casserole dish or baking pan, reserving half the mozzarella/Parmesan cheese and all the ricotta.
- Top it with the remaining mozzarella and Parmesan, then dollop ricotta everywhere.
- Bake it in the oven until the cheese is melted and bubbly.
The Al Dente Secret!
Don’t let your pasta cook past al dente, which means it should still have a slight bite. This helps it hold up better during the baking process, preventing it from becoming mushy. Plus, cooking it al dente allows the pasta to absorb the sauce better!
Storage
Any leftover pumpkin pasta bake can be stored in an airtight container in the fridge for up to four days. Plus, this pasta dish freezes well (hello, meal prep!).
Let it cool completely before transferring it to a freezer-safe container, and it should last up to three months. When reheating, add a splash of vegetable broth to loosen the sauce up, then cover it with foil and bake for 5-10 minutes.
Why this Recipe Works
You can just go ahead and slide this creamy pumpkin pasta bake right into your weekly fall meal rotation. Here’s why you’ll love it so much!
- Made with pantry staples, this hassle-free dish is easy to whip up any night of the week.
- It stores and reheats well, so you can enjoy baked pumpkin pasta for lunches and dinners all week long!
- Packed with kale and pumpkin, this recipe provides a nutritious boost while still satisfying all your comfort food cravings.
The Perfect Pairings
While this pumpkin pasta bake is the main event, having some light side dishes to round out your meal makes things even better!
- Fall Farro Salad: If you could put fall on a plate, it would be this hearty farro salad with butternut squash and maple vinaigrette.
- Roasted Vegetable Medley: Who doesn’t love a side of roasted veggies with pasta?
- Crunchy Kale Chickpea Salad: Tossed with a creamy tahini-based dressing, this protein-rich salad plays the perfect supporting role.
Pumpkin Pasta Bake
Ingredients
- 1 lb pasta, any fun shape, gluten-free also works well
- 4 cups chopped kale
- 1 24-oz jar marinara sauce
- 1 15-oz can pure pumpkin puree
- ½ cup cream cheese, 4 oz
- 2 Tbsp chopped herbs, like rosemary, thyme, or sage*
- 3 cloves garlic, minced
- 1 cup grated mozzarella, divided
- 1 cup grated parmesan, divided
- 1 cup ricotta
Instructions
- Pasta: Bring a large pot of salted water to a boil, then add 1 lb pasta. Cook for 5 minutes, then stir in 4 cups chopped kale. Cook for about 3 more minutes (pasta should be underdone and still have some bite to it when tested). Strain from the water.
- Assemble: Preheat ovent o 400°F (204°C). To a 9×13 inch (or similar) casserole dish, add 1 24-oz jar marinara sauce, 1 15-oz can pure pumpkin puree, ½ cup cream cheese, 2 Tbsp chopped herbs, 3 cloves garlic, half of the mozzarella, and half of the parmesan. Stir everything to combine, then stir in the cooked pasta and kale.
- Top It: Sprinkle remaining mozzarella and parmesan on top, then dollop everywhere with 1 cup ricotta.
- Bake for 30 to 40 minutes, or until cheese is melted and sauce is bubbling at the edges. Let cool slightly before digging in!
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
I think we have made all of your veggie pasta recipes, so we had to try this. Really good.
Not going to lie, I was a little nervous trying this one. Never in a million years would I think mixing pumpkin and kale with marinara sauce would work. I was so wrong because this was delicious! My meat-eater husband gives it the seal of approval as well.
This makes me so happy to read, Christine! Happy eating!!
This sounds so delicious! I can’t wait to make it. Just wondering if you have a general idea of the nutrition profile and calorie count for one serving of this. Thanks!
Thanks for pointing out that was missing, Susan! I’ve added in approx nutrition for this recipe at the bottom of the recipe card (about 460 calories per serving).
Thanks so much! Hope to make this soon.
Who would’ve thought….pumpkin and marinara? But let me tell you. It is amazingly delicious! I swapped baby spinach for the kale but other than that followed the recipe exactly. Thank you for another great recipe!
So happy to hear you loved it! The spinach sounds delicious 😀
I made this with brown rice pasta and goat cheese, because of food sensitivities in my family. It was delicious! My oldest son was hoping for leftovers that he could have for lunch tomorrow, but it was all gone by the end of dinnertime!
I’m so happy to hear it was a hit, Tara! 😀
Even though I’m not a huge pumpkin fan some about this recipe spoke to me. I did some customs ruin but basically stayed true to the recipe. OMG! Healthy comfort food? Yea! Who knew!?Hubby and I loved it and I’m happy to say it’s going into plant-based dinner rotation.
I’m so happy to hear it was a hit! 😀
It was very good! Surprisingly you can’t taste the pumpkin. I think if you want you could double the amount of kale.
Can you use dried herbs ?
Yes! If using dried herbs, use 1/2 to 1/3 the amount that you would if using fresh.
Loved this! Made a half recipe for our small family, used spinach instead of kale and cottage cheese instead of ricotta. Definitely making again.
So glad it hit the spot Deb, thanks for sharing!
Was thinking of making both of those swaps – thanks for sharing your experience!