Cheesy Baked Pumpkin Pasta Recipe

I absolutely love this Cheesy Baked Pumpkin Pasta Recipe because it’s that cozy comfort food with a fun seasonal twist. When I first tried it, the creamy pumpkin sauce paired with melted mozzarella and Pecorino Romano totally won me over – it’s like fall on your fork! Whether you’re cooking for family after a busy day or hosting friends and want something a bit unexpected and delicious, this pasta dish fits perfectly.

You’ll find that the richness of the cheese balanced by the subtle earthiness of fresh rosemary creates a truly satisfying flavor. Plus, this recipe is straightforward enough that even if you’ve never baked pasta before, you’ll come away with a golden, bubbling masterpiece. I’m sharing all my best tips here because I want you to nail it on your first try and enjoy every bite.

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Ingredients You’ll Need

Each ingredient in this Cheesy Baked Pumpkin Pasta Recipe plays a key role: the pasta holds the sauce beautifully, the smoky bacon adds a depth of flavor, and the cheeses add that ooey-gooey touch. Here’s a quick rundown of what you’ll want to look for when shopping.

• Whole wheat pasta: I prefer Delallo for its texture, but gluten-free pasta works great if you need it.
• Bacon or pancetta: Center cut bacon is ideal—leaner but still flavorful.
• Shallot: Offers a mild onion flavor that melts into the sauce beautifully.
• Homemade or canned pumpkin puree: Homemade if you have it, but canned pumpkin is a convenient shortcut.
• Chicken broth: Use low sodium so you can control the saltiness.
• Grated Pecorino Romano cheese: This salty cheese is a flavor star in the sauce and topping.
• Fresh rosemary: Adds a lovely piney herb note; finely chop it for best results.
• Shredded mozzarella cheese: Part-skim works well—I recommend Polly-O for melt and mild tang.
• Salt and fresh black pepper: To taste, but be mindful if your cheeses are already salty.

Variations

I like to switch things up sometimes with this Cheesy Baked Pumpkin Pasta Recipe depending on who’s coming for dinner or what I have on hand. The recipe is forgiving, so feel free to get creative and make it your own!

• Vegetarian Version: Skip the bacon and add sautéed mushrooms or walnuts for a satisfying umami twist.
• Spicy Kick: Add red pepper flakes or a dash of smoked paprika into the sauce for a little heat—I love that subtle warmth.
• Dairy-Free: Use vegan cheese and swap chicken broth for vegetable broth, and the pumpkin carries the creaminess beautifully.
• Herb Swap: Instead of rosemary, thyme or sage work nicely and impart their own earthy tones.

How to Make Cheesy Baked Pumpkin Pasta Recipe

Step 1: Get everything ready and preheat the oven

Start by preheating your oven to 375°F and giving a 9×9-inch baking pan a light spray with oil to prevent sticking. While the oven warms, bring a large pot of salted water to a boil—this will be for cooking your pasta. Having everything ready upfront makes the process smooth and stress-free.

Step 2: Build the flavorful sauce

In a medium saucepan over medium heat, cook your chopped bacon until it’s golden and crispy (about 3 to 4 minutes). This renders that delicious fat which gives the sauce a deep flavor. Add the minced shallot next and cook just until fragrant, around 1 minute—don’t let it brown too much or it gets bitter. Then stir in the pumpkin puree, chicken broth, fresh rosemary, and 3 tablespoons of grated Pecorino Romano cheese. Let it simmer gently for 8 to 10 minutes, stirring occasionally. This step melds the flavors and lets the sauce thicken just right.

Step 3: Cook pasta and combine

While the sauce simmers, cook your whole wheat pasta according to package directions until just al dente. I always taste-test a minute before the package suggests so the pasta won’t be mushy after baking. Drain it well, then quickly toss it into your pumpkin sauce. Mix everything so that every strand is coated with that lovely cheesy pumpkin flavor.

Step 4: Assemble and bake

Transfer the saucy pasta into your prepared baking dish, spreading it evenly. Sprinkle the top with the remaining shredded Pecorino Romano and mozzarella cheese for that irresistible golden crust. Cover the dish loosely with foil (or a lid if you have one) and bake in your preheated oven for 25 to 30 minutes. You’ll want the cheese melted fully and the edges to turn a beautiful light brown.

Step 5: Rest and serve

Once baked, let the pasta rest for about 5 minutes before digging in—this helps it set so it slices nicely. Then portion into four generous servings and enjoy! I promise your kitchen will smell amazing, and each bite is a perfect balance of creamy, cheesy, and just a hint of savory pumpkin.

How to Serve Cheesy Baked Pumpkin Pasta Recipe

Garnishes

I like to sprinkle a bit of fresh chopped parsley or extra grated Pecorino Romano on top right before serving. A touch of cracked black pepper adds a nice contrast too. These simple garnishes bring freshness and a little pop of color to the rich, cheesy meal.

Side Dishes

My go-to sides with this cheesy baked pumpkin pasta are a crisp green salad with a lemon vinaigrette to cut through the richness and some roasted Brussels sprouts or garlic sautéed spinach. They add texture and balance, making the whole meal feel complete and satisfying.

Creative Ways to Present

For holiday dinners or when I want to impress guests, I bake the pasta in individual ramekins or mini cast-iron skillets. It looks charming served this way and each person gets their own cheesy, pumpkin-laden portion right out of the oven. It’s a fun twist that always earns compliments.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. The flavors deepen overnight, so it actually tastes even better the next day. Just be sure to cool it before refrigerating to maintain the best texture.

Freezing

Freezing this baked pasta works well if you want to prep ahead. I wrap it tightly in foil, then place it in a freezer-safe bag. When ready to eat, thaw overnight in the fridge and bake again at 350°F until heated through and bubbly. Cheese might not be as stretchy but the flavor stays fantastic.

Reheating

To reheat leftovers, pop them in the oven at 350°F covered with foil for about 15-20 minutes, adding a splash of broth or water if it seems dry. This keeps the pasta creamy and the cheese melty without drying out. Microwaving works in a pinch but I prefer the oven for best texture.

FAQs

Final Thoughts

This Cheesy Baked Pumpkin Pasta Recipe has become one of my favorite ways to bring comfort and seasonal flavors to the table without fuss or fancy techniques. I hope you’ll enjoy making it as much as I do—there’s something so satisfying about pulling that bubbling, golden casserole from the oven and sharing it around the dinner table. Give it a try and let me know how it turns out for you—friends and family alike will thank you!

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