As the crisp autumn air settles in, a comforting dish is just what we need to embrace the season. My Cheesy Pumpkin Pasta Bake is designed to warm both the heart and the home, featuring a creamy pumpkin tomato sauce that pairs beautifully with earthy mushrooms and fresh baby spinach. This vegetarian treasure is not only a delightful crowd-pleaser, but it also makes the perfect weeknight meal with its quick prep and simple steps. A buttery walnut and sage topping adds a wonderful crunch, bringing a delightful surprise that transforms ordinary pasta into an extraordinary comfort food experience. Are you ready to create a cozy, delicious masterpiece that will leave everyone asking for seconds?

Why Is Cheesy Pumpkin Pasta So Appealing?

Warm Comfort: This Cheesy Pumpkin Pasta Bake is more than just a dish; it’s a cozy hug on a plate, perfect for those chilly evenings.
Nutritious Delight: Packed with veggies like spinach and mushrooms, it offers a hearty meal that feels indulgent yet healthy.
Simple Preparation: With straightforward steps, even novice cooks can impress their families, making weeknight dinners a breeze.
Crowd Favorite: Whether it’s a family gathering or a cozy dinner for two, this dish will have everyone reaching for seconds. Plus, if you’re searching for more comforting options, don’t miss my Garlic Parmesan Pasta or Beef Bowtie Pasta.
Versatile Toppings: Customize your baked pasta with different cheeses or even add some protein for variety, ensuring it never gets old!

Cheesy Pumpkin Pasta Ingredients

• A delightful medley of flavors awaits you!

For the Pasta Bake

Dry Pasta (1 lb) – Essential for structure and heartiness; can use mezzi rigatoni, shells, ziti, fusilli, or farfalle.
Unsalted Butter (2 Tbsp) – Adds richness and flavor; can substitute with olive oil for a dairy-free option.
Extra-Virgin Olive Oil (2 Tbsp) – Used for sautéing; can replace with avocado oil for a different flavor.
Cremini Mushrooms (8 oz, sliced) – Adds umami and moisture; button mushrooms can be a substitute.
Yellow Onion (1, finely chopped) – Provides sweetness and depth of flavor; shallots can be a milder alternative.
Garlic (4 cloves, minced) – Adds pungency and zest; garlic powder can be used (adjust to taste).
Fresh Baby Spinach (3-4 handfuls) – Sneaks in nutrients and color; can use kale or Swiss chard instead.
Tomato Paste (1/4 cup) – Thickens and enriches sauce; use canned crushed tomatoes as a substitute.
Pumpkin Purée (1 can, 15 oz) – The star ingredient in this Cheesy Pumpkin Pasta, ensure it’s pure pumpkin, not pie filling.
Kosher Salt (1 tsp) – Essential seasoning for taste; adjust to personal preference.
Black Pepper (1/2 tsp) – Adds a touch of heat; adjust according to your spice tolerance.
Crushed Red Pepper Flakes (1/2 tsp) – Adds a hint of heat; can omit for a milder dish.
Ground Nutmeg (1/4 tsp) – Adds warmth; can replace with allspice for a variation.
Dried Oregano (1 tsp) – Offers a herby flavor; thyme can be used as an alternative.
Vegetable Broth (3 cups) – Provides liquid for sauce; chicken broth can be used if not strictly vegetarian.

For the Topping

Walnuts (1/2 cup, finely chopped) – Provides crunch and a nutty taste; can substitute with pecans or omit for nut-free.
Fresh Sage (1 Tbsp + 2 tsp, finely chopped) – Enhances aroma and flavor; substitute with thyme or rosemary if unavailable.
Grated Parmesan Cheese (1/2 cup) – Adds nuttiness; can substitute with nutritional yeast for a vegan option.
Grated Fontina Cheese (1.5 cups, divided) – Melts beautifully to create a creamy texture; replace with mozzarella or Monterey Jack.

Step‑by‑Step Instructions for Cheesy Pumpkin Pasta Bake with Walnut-Sage Topping

Step 1: Preheat and Prepare Pasta
Begin by preheating your oven to 375°F (190°C). In a large pot, bring salted water to a rolling boil and add your chosen pasta (about 1 lb) to the pot. Cook the pasta until it’s just 2 minutes shy of al dente, usually around 8-10 minutes, then drain it and set aside in a large bowl.

Step 2: Toast the Walnuts and Sage
In a medium sauté pan, melt 2 tablespoons of unsalted butter over medium heat. Once melted, add 1/2 cup of finely chopped walnuts along with 1 tablespoon of finely chopped fresh sage. Cook for about 5 minutes, stirring occasionally, until the walnuts are toasted and fragrant. Transfer this mixture to a bowl and set it aside.

Step 3: Sauté the Vegetables
Using the same sauté pan, add 2 tablespoons of extra-virgin olive oil, then toss in 8 oz of sliced cremini mushrooms and 1 finely chopped yellow onion. Sauté the mixture for approximately 8 minutes, until the mushrooms are softened and the onions are translucent. This step enhances the depth of flavor in your Cheesy Pumpkin Pasta Bake.

Step 4: Build the Sauce
Stir in 1/4 cup of tomato paste along with 4 minced garlic cloves and 1/2 teaspoon of crushed red pepper flakes. Cook for about 4 minutes, continually stirring, until the tomato paste caramelizes slightly and the mixture becomes fragrant. This creates a robust base for your pumpkin tomato sauce.

Step 5: Incorporate Spinach and Seasonings
Add 3-4 handfuls of fresh baby spinach to the pan, stirring until wilted—this takes just a couple of minutes. Next, mix in 1 teaspoon of dried oregano, 1 teaspoon of kosher salt, 1/2 teaspoon of black pepper, and 1/4 teaspoon of ground nutmeg. These seasonings will bring out the comforting flavors in your cheesy pumpkin pasta.

Step 6: Create the Creamy Sauce
Pour in 3 cups of vegetable broth to deglaze the pan, ensuring all those flavorful bits are scraped up. Then, stir in 15 oz of pumpkin purée, 1/2 cup of grated Parmesan cheese, and 1.5 cups of grated Fontina cheese (reserving 1 cup for later). Keep stirring until everything is combined and the cheese has melted into a creamy sauce.

Step 7: Combine and Transfer
Add the drained pasta to the creamy pumpkin sauce and mix until every piece is well-coated. Once incorporated, transfer the pasta mixture into a greased 13×9-inch baking dish. The creamy texture of the Cheesy Pumpkin Pasta Bake should be visible, and your baking dish will be filled with comforting goodness.

Step 8: Add the Topping and Bake
Sprinkle the remaining 1 cup of grated Fontina cheese evenly over the pasta, followed by the walnut-sage mixture you set aside earlier. Cover the baking dish with aluminum foil and bake in the preheated oven for 15 minutes. This initial baking helps meld the flavors together beautifully.

Step 9: Crisp the Top
After 15 minutes, carefully remove the foil and continue to bake for an additional 10 minutes. At this point, the top should become golden and slightly crispy, adding a delightful texture to your Cheesy Pumpkin Pasta Bake. Keep an eye on it to ensure it doesn’t over-brown.

Make Ahead Options

These Cheesy Pumpkin Pasta Bake preparations are a lifesaver for busy weeknights! You can cook the pasta and prepare the creamy pumpkin sauce up to 24 hours in advance. Simply follow the first six steps of the recipe, allowing the sauce to cool before storing it in an airtight container in the refrigerator. When you’re ready to bake, just combine the prepped pasta and sauce, transfer it to your baking dish, and top it with cheese and the walnut-sage mixture. Bake as directed, and you’ll enjoy a comforting meal that tastes just as delicious as when made fresh! For extra moisture, add a splash of broth if reheating from the fridge.

Cheesy Pumpkin Pasta Variations

Feel free to mix things up with these delicious twists that will take your Cheesy Pumpkin Pasta to new heights!

Squash Swap: Replace pumpkin puree with butternut squash puree for a sweeter twist. This variation gives your dish a buttery flavor that’s equally comforting.
Cheese Choices: Experiment with different cheese combinations such as Gruyère or aged cheddar for a bolder flavor profile. These cheeses melt beautifully, adding a depth that will leave your guests speechless.
Hearty Addition: Add cooked chicken or turkey sausage for a protein boost. This will transform your pasta bake into a heartier meal that’s perfect for a cozy family dinner.
Spice It Up: Increase the crushed red pepper flakes to suit your heat preference. Add a tablespoon of sriracha for a spicy kick that complements the creamy sauce perfectly.
Vegan Delight: Use cashew cream and nutritional yeast instead of cheese for a plant-based version. This swap doesn’t compromise on creaminess while staying entirely vegan-friendly!
Greens Galore: Try incorporating different greens, such as kale or Swiss chard. They not only boost the nutritional value but also bring a nice texture and color contrast to your bake.
Nut-Free Option: If you have nut allergies, feel free to omit the walnuts entirely or replace them with crispy breadcrumbs for that satisfying crunch.
Tomato Twist: For a tangy touch, toss in some sun-dried tomatoes or add a splash of balsamic vinegar to the sauce. This addition elevates the flavor and adds brightness to the dish.

Once you’ve played around with these variations, your family will keep asking for your comforting yet creative twist on the classic pasta bake. And if you’re looking for more inspiration, don’t forget to check out my Garlic Butter Pasta and Tomato Bacon Pasta recipes!

Storage Tips for Cheesy Pumpkin Pasta

Fridge: Store leftovers in an airtight container for up to 5 days. This helps maintain the creamy texture and freshness of your Cheesy Pumpkin Pasta.
Freezer: You can freeze this dish for up to 3 months. Portion it into freezer-safe containers, ensuring there’s enough room for expansion as it freezes.
Reheating: When ready to enjoy again, allow the pasta to thaw in the fridge overnight. Add a splash of vegetable broth when reheating to keep the sauce creamy and prevent it from drying out.
Room Temperature: Avoid leaving the Cheesy Pumpkin Pasta out at room temperature for more than 2 hours to ensure food safety.

What to Serve with Cheesy Pumpkin Pasta Bake

As the tantalizing aroma of cheesy pumpkin pasta fills your kitchen, think about how to elevate this comforting dish into a cozy meal experience.

Garlic Bread: Perfectly crispy and warm, it’s a classic side that complements the creamy pasta while satisfying your cravings for something savory.
Simple Green Salad: A light, fresh salad with mixed greens, cherry tomatoes, and a tangy vinaigrette adds a refreshing crunch to balance the richness of the bake.
Roasted Brussels Sprouts: Their caramelized sweetness contrasts beautifully with the savory cheesy pumpkin pasta, offering a delightful mix of flavors and textures.
Herbed Quinoa: A nutty and fluffy side that’s packed with protein, quinoa adds a wholesome element while absorbing the delicious sauce.
Crispy Kale Chips: These crunchy green snacks provide a satisfying texture that pairs harmoniously with cheesy dishes, adding both flavor and nutrition to your meal.
Sauvignon Blanc: A chilled glass of this aromatic white wine cuts through the richness, enhancing the creamy flavors while bringing a refreshing zest to your dining experience.

By pairing these delightful dishes, you create a meal that invites everyone to gather ’round the table and enjoy the warmth of home-cooked comfort food.

Expert Tips for Cheesy Pumpkin Pasta

Perfect Pasta Al Dente: Ensure you cook the pasta only until it’s 2 minutes shy of al dente. It will continue cooking in the oven, ensuring a perfect final texture.
Avoid Saucy Surprises: If your sauce seems too thick after mixing in the pumpkin, add a splash of vegetable broth to achieve the desired creaminess in your cheesy pumpkin pasta.
Mix Wisely: When combining the pasta and sauce, be gentle. This ensures every piece is coated without breaking the pasta, preserving the dish’s hearty appeal.
Crispy Finish: For an extra-crunchy topping, consider broiling the Cheesy Pumpkin Pasta Bake for a minute or two after baking until golden brown, but watch closely to prevent burning.
Store Smart: If you have leftovers, store them in an airtight container in the fridge for up to 5 days. Adding a little broth when reheating helps keep the dish moist.

Cheesy Pumpkin Pasta Bake Recipe FAQs

How do I choose the right pumpkin puree?
Absolutely! When selecting pumpkin puree, make sure to choose cans labeled as 100% pumpkin. It’s essential that you avoid pumpkin pie filling, which contains added sugars and spices that won’t produce the creamy, savory flavor needed for your Cheesy Pumpkin Pasta Bake.

How should I store leftovers from the Cheesy Pumpkin Pasta Bake?
Very! Store your leftovers in an airtight container in the fridge for up to 5 days. This will keep your dish fresh and maintain its creamy texture. If you’re not planning to eat it within that timeframe, consider freezing it!

Can I freeze leftover Cheesy Pumpkin Pasta Bake?
Yes, indeed! To freeze, portion the Cheesy Pumpkin Pasta into freezer-safe containers, leaving a little room at the top for expansion. It can be frozen for up to 3 months. When you’re ready to enjoy it again, thaw in the fridge overnight and add a splash of vegetable broth when reheating to keep it creamy and delicious.

What if my pasta turns out mushy?
Oh no, that can be a bummer! If your pasta becomes mushy, it’s likely due to overcooking it before baking. Always make sure to cook it just until 2 minutes shy of al dente. If it happens, try reducing the baking time next time or broiling it briefly to add some texture back if you anticipate a softer dish.

Is this dish safe for people with nut allergies?
Definitely! To make the Cheesy Pumpkin Pasta Bake nut-free, simply omit the walnuts from the topping. You can also replace them with breadcrumbs for a similar crunch without the nut risk. Always be sure to verify ingredient labels when cooking for someone with allergies.