Pumpkin Pasta Bake

4.89 from 9 ratings

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!).

Prep Time10

Cook Time40

Total Time50

Course: Main Course

Cuisine: American

Diet: Gluten Free, Vegetarian

Keyword: pasta bake, pumpkin baked pasta, pumpkin pasta, pumpkin pasta bake

Diet: Vegetarian

Occasion: Christmas, Thanksgiving, Valentine's Day

Time: 45 minutes or less

Servings: servings

Author: Sarah Bond

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 9x13 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!

Video

Notes

*I like to pick up a "poultry herb blend" which typically contains wintery herbs, such as thyme, rosemary, and sage. It provides many different herb flavors without making you buy separate bundles of each!

Prefer fresh pumpkin? Roast it until tender, then scoop out the flesh and blend it until smooth. If it seems wet, pat it dry with paper towels.

To make ahead, assemble the baked pumpkin pasta in the casserole dish, cover it, and refrigerate it for up to 24 hours. Just bake it when you’re ready to serve!

Nutrition