Picture creamy pumpkin sauce clinging to tender pasta, dotted with earthy mushrooms, bright spinach, and a crunchy walnut topping all melted under a golden cheese crust. This Cheesy Pumpkin Pasta Bake is warm, slightly sweet, and satisfyingly savory. It’s special because the pumpkin adds a silky richness without weighing the dish down, while the walnuts give a nice crunch that keeps every bite interesting.
Top reasons to make this tonight: it’s quick to pull together, uses simple pantry staples, and doubles as great leftover lunch for the week. If you like comforting pasta bakes, you might also enjoy the tangy twist in this baked feta pasta for inspiration.
Why You’ll Love This Recipe
- Ready in about 30–40 minutes, mostly hands-off.
- Uses simple pantry and fridge ingredients.
- Family-friendly flavors that feel a little fancy.
- Easy to scale for meal prep or a crowd.
Ingredients
- 8 oz pasta, any short shape (penne, rigatoni, or fusilli)
- 1 cup pumpkin puree, canned or homemade
- 1 cup tomato sauce, plain or seasoned
- 1 cup mushrooms, sliced
- 2 cups spinach, fresh
- 1 cup cheese, grated (cheddar, mozzarella, or a blend)
- 1/2 cup walnuts, chopped
- 2 tbsp butter
- 1 tsp sage, chopped (or 1/2 tsp dried)
- Salt and pepper to taste (for the Cheesy Pumpkin Pasta Bake)
Step-by-Step Instructions of Cheesy Pumpkin Pasta Bake
- Bring a large pot of salted water to a boil and cook the pasta until just shy of al dente (about 1–2 minutes less than package directions). Drain and set aside.
- Melt the butter in a large skillet over medium heat. Add the chopped sage and sliced mushrooms; sauté until the mushrooms are golden and any liquid has evaporated, about 5–7 minutes.
- Stir in the pumpkin puree and tomato sauce. Season with salt and pepper and simmer gently for 3–4 minutes to blend the flavors.
- Add the fresh spinach to the sauce and cook, stirring, until it wilts and mixes evenly.
- Toss the cooked pasta into the skillet or a large bowl with the sauce until well coated.
- Transfer the pasta mixture to a 9×9-inch (or similar) baking dish. Sprinkle the grated cheese evenly over the top, then scatter the chopped walnuts.
- Bake in a preheated 375°F (190°C) oven until the cheese melts and the top is lightly browned, about 12–15 minutes.
- Remove from the oven and let rest for 5 minutes before serving to let the sauce set.
Tips for Success
- Use pasta slightly undercooked since it will finish cooking in the oven and stay tender, not mushy.
- Toast the walnuts briefly in a dry pan for extra crunch and flavor.
- Choose a blend of cheeses for melty stretch and good browning (mozzarella + sharp cheddar works well).
Substitutions & Variations of Cheesy Pumpkin Pasta Bake
To Make It Vegan/Gluten-Free:
- Use gluten-free pasta and swap butter for olive oil or vegan butter.
- Replace grated cheese with a vegan melty cheese or a sprinkle of nutritional yeast for a savory boost.
Variations:
- Stir in cooked sausage or crispy bacon for more protein and smoky flavor.
- Swap mushrooms for roasted butternut or sweet potato cubes for an autumn twist.
- Fold in a spoonful of pesto or a pinch of red pepper flakes to change the flavor profile.
- Add white beans for extra fiber and protein.
Storage Instructions of Cheesy Pumpkin Pasta Bake
Refrigerator: Store leftovers in an airtight container for up to 3–4 days. Reheat in the oven or microwave until warmed through.
Freezer: Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating; you may need to add a splash of water to loosen the sauce.
Make-Ahead: Assemble the pasta in the baking dish, cover, and keep in the fridge for up to 24 hours. Add the cheese and walnuts right before baking for best texture.
Frequently Asked Questions (FAQ) of Cheesy Pumpkin Pasta Bake
Can I use fresh pumpkin instead of canned puree?
Yes. Roast and mash fresh pumpkin, then cook off extra moisture so the sauce doesn’t get watery. Use 1 cup of mashed roasted pumpkin.
Will this dish be too pumpkin-forward for kids?
The tomato and cheese balance the pumpkin’s flavor. Start with 3/4 cup pumpkin if you want a milder taste, then adjust next time.
Can I skip the walnuts?
Absolutely omit them or swap for breadcrumbs tossed with a bit of olive oil for crunch.
Final Toughts
This Cheesy Pumpkin Pasta Bake is an easy way to bring cozy comfort to weeknights without fuss. It hits the sweet spot between simple and special, and it’s one of those recipes that gets better as leftovers. If you try it, please leave a comment and a star rating I’d love to hear how your family liked it!
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Cozy Cheesy Pumpkin Pasta Bake
A comforting pasta bake with creamy pumpkin sauce, earthy mushrooms, fresh spinach, and a crunchy walnut topping, all melted under a golden cheese crust.
- Total Time: 40 minutes
- Yield: 4 servings
Ingredients
- 8 oz pasta, any short shape (penne, rigatoni, or fusilli)
- 1 cup pumpkin puree, canned or homemade
- 1 cup tomato sauce, plain or seasoned
- 1 cup mushrooms, sliced
- 2 cups spinach, fresh
- 1 cup cheese, grated (cheddar, mozzarella, or a blend)
- 1/2 cup walnuts, chopped
- 2 tbsp butter
- 1 tsp sage, chopped (or 1/2 tsp dried)
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until just shy of al dente (about 1–2 minutes less than package directions). Drain and set aside.
- Melt the butter in a large skillet over medium heat. Add the chopped sage and sliced mushrooms; sauté until the mushrooms are golden and any liquid has evaporated, about 5–7 minutes.
- Stir in the pumpkin puree and tomato sauce. Season with salt and pepper and simmer gently for 3–4 minutes to blend the flavors.
- Add the fresh spinach to the sauce and cook, stirring, until it wilts and mixes evenly.
- Toss the cooked pasta into the skillet or a large bowl with the sauce until well coated.
- Transfer the pasta mixture to a 9×9-inch (or similar) baking dish. Sprinkle the grated cheese evenly over the top, then scatter the chopped walnuts.
- Bake in a preheated 375°F (190°C) oven until the cheese melts and the top is lightly browned, about 12–15 minutes.
- Remove from the oven and let rest for 5 minutes before serving to let the sauce set.
Notes
Use slightly undercooked pasta as it will continue to cook in the oven. Toast walnuts for extra flavor and crunch.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian