Description
This Cheesy Pumpkin Pasta Bake is a comforting and creamy autumn-inspired dish featuring tender pasta shells coated in a rich pumpkin and cheese sauce, topped with a golden, crispy breadcrumb crust. Perfect for cozy dinners, this recipe combines warm spices like nutmeg with savory cheeses and fresh herbs for a flavorful twist on classic baked pasta.
Ingredients
Scale
Pasta & Sauce
- 12 ounces pasta shells or rotini
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 cups pumpkin puree (canned or homemade)
- 1 cup heavy cream
- 1/2 cup vegetable broth
- 1 teaspoon ground nutmeg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Cheese & Topping
- 1 cup shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1/2 cup panko breadcrumbs
- 2 tablespoons butter, melted
Garnish
- 1 tablespoon fresh sage, chopped (optional)
- 1/4 cup fresh parsley, chopped for garnish
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to prepare for baking the pasta later.
- Cook the Pasta: Boil pasta shells or rotini in salted water according to the package instructions until al dente, then drain and set aside to cool slightly.
- Sauté Onion: Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes, to build flavor for the sauce.
- Add Garlic: Stir in minced garlic and sauté for another 1-2 minutes until fragrant, being careful not to burn it.
- Prepare Pumpkin Sauce: Reduce heat to low. Stir in pumpkin puree, heavy cream, vegetable broth, ground nutmeg, salt, and black pepper. Mix thoroughly to combine into a smooth sauce.
- Simmer Sauce: Cook the pumpkin sauce for 8-10 minutes, stirring occasionally, until it thickens slightly and the flavors meld.
- Melt Cheese Into Sauce: Remove skillet from heat and add half of the shredded mozzarella and Parmesan cheeses. Stir until the cheeses melt and are fully incorporated, creating a creamy sauce base.
- Combine Pasta and Sauce: Add the cooked pasta into the skillet and toss well to coat all the pasta with the pumpkin cheese sauce evenly.
- Transfer to Baking Dish: Pour the coated pasta into a greased 9×13-inch baking dish, spreading it out evenly.
- Prepare Topping: In a small bowl, mix panko breadcrumbs, melted butter, and the remaining mozzarella and Parmesan cheeses. Sprinkle this topping evenly over the pasta in the baking dish to create a crispy crust.
- Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes until the topping is golden brown and bubbly.
- Garnish and Serve: Remove from oven and let cool for a few minutes. Garnish with chopped fresh parsley and optional sage. Serve warm and enjoy your cheesy pumpkin pasta bake!
Notes
- You can substitute the pumpkin puree with butternut squash puree for a slightly different flavor.
- For a vegetarian option, ensure the vegetable broth and cheeses are free from animal rennet.
- Use gluten-free pasta and gluten-free breadcrumbs to adapt this recipe for gluten sensitivity.
- Fresh sage adds a lovely earthy note, but it’s optional if you don’t have it on hand.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
