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Cheesy Pumpkin Pasta Bake

A warm, creamy, and satisfying pasta dish combining the heartiness of pasta with rich pumpkin flavors, perfect for busy weeknights or cozy weekends.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 oz Pasta Your choice (such as penne or rotini); opt for whole-grain for a healthier twist.
  • 1 cup Pumpkin puree Canned or homemade.
  • 1 cup Heavy cream For added richness; substitute with coconut milk for a lighter version.
  • 1 cup Vegetable broth Chicken stock works well too.
  • 1 medium Onion Offers sweetness; shallots can be a fine substitute.
  • 2 cloves Garlic Minced; use garlic powder if fresh isn’t available.
  • 1/2 tsp Nutmeg Elevates the dish with a hint of warmth; omit or reduce if desired.
  • to taste Salt Essential for seasoning.
  • to taste Black pepper Essential for seasoning.
  • 1 cup Mozzarella cheese Creates that gooey texture; swap with cheddar for a different flavor.
  • 1/2 cup Parmesan cheese Creates that gooey texture; swap with cheddar for a different flavor.
  • 1/2 cup Panko breadcrumbs For that crispy topping; gluten-free options are also available.
  • 2 tbsp Olive oil For sautéing the onion.
  • 2 tbsp Butter Melted, for mixing with panko topping.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Cook the pasta in a large pot of boiling salted water according to package instructions until al dente. Drain and set aside.
  3. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
  4. Add the minced garlic to the skillet and sauté for another 1-2 minutes until fragrant.
Cooking
  1. Reduce the heat to low and stir in the pumpkin puree, heavy cream, vegetable broth, nutmeg, salt, and black pepper. Mix well until fully combined.
  2. Cook the sauce for about 8-10 minutes, stirring occasionally, until it slightly thickens.
  3. Remove the skillet from heat and stir in half of the mozzarella and Parmesan cheeses. Mix until the cheese has melted and incorporated into the sauce.
  4. Combine the cooked pasta with the pumpkin cheese sauce and mix well until the pasta is fully coated.
  5. Pour the pasta mixture into a greased 9x13-inch baking dish.
  6. In a small bowl, mix together the panko breadcrumbs, melted butter, and remaining mozzarella and Parmesan cheeses. Sprinkle this mixture evenly over the pasta in the baking dish.
  7. Bake for 20-25 minutes or until the top is golden brown and the cheese is bubbly.
  8. Remove from the oven and let it cool for a few minutes. Garnish with fresh parsley and chopped sage if desired.
  9. Serve warm and enjoy your Cheesy Pumpkin Pasta Bake!

Notes

Avoid overcooking the pasta; aim for al dente. Taste and season throughout cooking. Garnishing adds freshness and color.