This pumpkin pasta bake is a creamy, cheesy, and cozy fall dinner that brings comforting flavors and nourishing ingredients together in one satisfying dish. I love how the richness of pumpkin puree blends seamlessly with gooey cheeses and herbs to create a perfect balance of savory and comforting. Whether I’m hosting or simply making a weeknight dinner, this is a go-to that never fails.
Why You’ll Love This Recipe
I like this recipe because it hits all the marks: warm, creamy, simple to make, and deeply flavorful. The pumpkin gives it a subtle sweetness and smooth texture, while the mix of cheeses adds irresistible richness. I can prep it in advance and bake it fresh, or even make it ahead and freeze it. It’s also easily customizable—great for when I want to swap in different greens or make it dairy-free.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 lb pasta (I use fun shapes like rotini, penne, or shells)
4 cups chopped kale
1 24-oz jar marinara sauce
1 15-oz can pure pumpkin puree (not pumpkin pie filling)
½ cup cream cheese (about 4 oz)
2 tablespoons chopped herbs (rosemary, thyme, or sage work well)
3 cloves garlic, minced
1 cup grated mozzarella, divided
1 cup grated parmesan, divided
1 cup ricotta
Directions
I start by boiling a large pot of salted water. Once boiling, I add the pasta and cook it for 5 minutes. Then, I stir in the chopped kale and cook for 3 more minutes. I make sure the pasta is still slightly undercooked (al dente), then I strain it.
I preheat the oven to 400°F (204°C). In a large casserole dish, I mix the marinara sauce, pumpkin puree, cream cheese, chopped herbs, garlic, and half of both the mozzarella and parmesan cheeses. Then I stir in the cooked pasta and kale until everything is well combined.
I top the dish with the remaining mozzarella and parmesan, then dollop the ricotta evenly across the top.
I bake it for 30 to 40 minutes until the cheese is melted and bubbling around the edges. I let it cool slightly before serving.
Servings and timing
This recipe makes 6 servings and takes about 50 minutes total:
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Variations
I sometimes swap the kale for baby spinach when I want a more tender green.
For a dairy-free version, I use plant-based cheeses (vegan ricotta and mozzarella melt well in this!).
I’ve also tried this with gluten-free pasta and it turns out just as delicious.
Adding sautéed mushrooms or cooked lentils makes it heartier if I want extra texture or protein.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to four days. It reheats beautifully—especially when I add a splash of veggie broth to keep it creamy. When I’m reheating a larger portion, I cover it with foil and bake at 350°F for 5 to 10 minutes.
For freezing, I let the dish cool completely, then store it in a freezer-safe container. It keeps well for up to 3 months. When I’m ready to eat, I thaw it overnight and reheat it as usual.
FAQs
What kind of pasta works best for pumpkin pasta bake?
I usually use short, sturdy pasta like rotini, penne, or shells. They hold the sauce really well and bake up beautifully.
Can I use fresh pumpkin instead of canned?
Yes, I’ve used fresh roasted pumpkin. I just roast it until tender, then puree until smooth. If it’s too watery, I pat it dry with paper towels before adding it to the dish.
Can I make this dish ahead of time?
Absolutely. I assemble everything in the casserole dish, cover it, and refrigerate for up to 24 hours. When I’m ready, I just bake it straight from the fridge.
Is there a substitute for ricotta?
Yes, I sometimes use cottage cheese for a similar texture. For a dairy-free option, any vegan soft cheese works well too.
Can I use dried herbs instead of fresh?
I do that when I’m out of fresh ones. I use about 1/2 to 1/3 the amount called for in the recipe since dried herbs are more concentrated.
Conclusion
This pumpkin pasta bake is everything I want in a cozy fall dinner—warm, rich, satisfying, and easy to throw together. It’s packed with flavor, totally adaptable, and perfect for meal prep or sharing with friends. Whether I’m craving comfort food or feeding a hungry crew, this dish always delivers.
Pumpkin Pasta Bake is a cozy, creamy, and comforting fall dinner that blends pure pumpkin puree with gooey cheeses, chopped kale, a rich marinara base, and hearty pasta—perfect for weeknights or hosting.
Ingredients
1 lb pasta (such as rotini, penne, or shells)
4 cups chopped kale
1 × 24‑oz jar marinara sauce
1 × 15‑oz can pumpkin puree (not pumpkin pie filling)
½ cup cream cheese (about 4 oz)
2 tablespoons chopped herbs (rosemary, thyme, or sage)
3 cloves garlic, minced
1 cup grated mozzarella cheese, divided
1 cup grated Parmesan cheese, divided
1 cup ricotta cheese
Instructions
Preheat your oven to 400 °F (204 °C).
Bring a large pot of salted water to a boil. Add the pasta and cook for 5 minutes. Stir in the chopped kale and cook an additional 3 minutes. Drain when still slightly under‑done (al dente).
In a large casserole dish, mix together the marinara sauce, pumpkin puree, cream cheese, chopped herbs, minced garlic, and half of both the mozzarella and Parmesan cheeses.
Stir the cooked pasta and kale into the sauce mixture until everything is evenly coated.
Sprinkle the remaining mozzarella and Parmesan on top, then dollop the ricotta evenly across the surface.
Bake in the preheated oven for 30–40 minutes until the cheese is melted, bubbling, and slightly golden around the edges. Let the dish cool slightly before serving.
Notes
For a tender green, swap kale for baby spinach.
For a dairy‑free version, use plant‑based cheeses (vegan ricotta and mozzarella) and dairy‑free cream cheese.
Gluten‑free pasta can be used instead of wheat pasta.
Add sautéed mushrooms or cooked lentils to increase texture and protein.
Leftovers benefit from a splash of veggie broth when reheating to keep them creamy.
