Pumpkin Pasta Bake
Creamy, comforting, and bursting with the cozy flavors of fall, this Pumpkin Pasta Bake is the ultimate one-dish wonder for autumn nights. Perfectly tender penne is tossed in a luscious pumpkin sauce made with unsweetened pumpkin puree, a touch of heavy cream, and fragrant sage, creating a velvety base with a hint of nutmeg spice. Topped with gooey melted mozzarella and a perfectly crispy, buttery panko breadcrumb layer, this bake hits all the right notes of savory satisfaction. Quick to assemble and oven-ready in just 15 minutes, this hearty casserole is ideal for weeknight dinners or holiday gatherings. Serve it alongside a crisp green salad and enjoy a seasonal comfort food classic that’s as easy as it is delicious!
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Recipe Information
Ingredients
- 12 ounces Penne pasta
- 2 tablespoons Olive oil
- 3 Garlic cloves, minced
- 15 ounces Pumpkin puree (unsweetened)
- 1 cup Heavy cream
- 1 cup Vegetable broth
- 1 cup Parmesan cheese, grated
- 2 cups Mozzarella cheese, shredded
- 0.25 teaspoons Nutmeg
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 tablespoon Fresh sage leaves, chopped
- 0.75 cup Panko breadcrumbs
- 2 tablespoons Butter, melted
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with olive oil or nonstick spray.
Cook the penne pasta in a large pot of salted boiling water until just al dente according to package instructions. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned.
Add the pumpkin puree, heavy cream, and vegetable broth to the skillet. Stir to combine and bring to a gentle simmer.
Mix in the Parmesan cheese, nutmeg, salt, pepper, and chopped sage. Cook for 3-4 minutes, stirring occasionally, until the sauce has thickened slightly.
Remove the skillet from heat and stir in the cooked pasta, ensuring it’s evenly coated with the pumpkin sauce.
Transfer the pasta mixture to the prepared baking dish. Sprinkle the shredded mozzarella evenly over the top.
In a small bowl, combine the panko breadcrumbs with the melted butter. Mix well and sprinkle the breadcrumbs over the cheese layer.
Bake in the preheated oven for 20-25 minutes until the cheese is melted and bubbly, and the breadcrumb topping is golden brown.
Remove from the oven and let cool for 5 minutes before serving. Garnish with additional sage leaves if desired.
Nutrition Facts
Calories |
560 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.3 g | 45% | |
| Saturated Fat | 19.3 g | 97% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 1038 mg | 45% | |
| Total Carbohydrate | 40.1 g | 15% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 4.3 g | ||
| Protein | 21.6 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 453 mg | 35% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 495 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
