Pumpkin Pasta Bake Recipe

Pumpkin Pasta Bake Recipe

How To Make Pumpkin Pasta Bake

Pureed pumpkin spiced with nutmeg and herbs is a creamy and savory sauce for pasta. Extreme cheesiness is produced when the dish is baked with Mozzarella.

Preparation: 15 minutes
Cooking: 20 minutes
Total: 35 minutes



  • 1tbspolive oil
  • ½cupshallots,diced
  • 2tbspsage,fresh chopped
  • 1tbspthyme,,fresh chopped
  • 15ozricotta cheese
  • 15ozpumpkin puree
  • 1cupmilk
  • ½cupparmesan cheese
  • 1tbspbrown sugar
  • 1tspcinnamon
  • ¼tspnutmeg
  • salt,to taste
  • pepper,to taste
  • 1lbfusilli pasta
  • ½cupmozzarella cheese


  1. Preheat the oven to 425 degrees F. Cook the pasta according to package instructions. In the meantime, prepare the sauce.

  2. Place saucepan on medium heat. Coat with olive oil, then pour in shallots and cook until they begin to soften.

  3. Add sage and thyme, stir, and cook until fragrant.

  4. Bring heat down to low and add the pumpkin and ricotta. Stir until well-combined.

  5. Add milk, stir, add parmesan, stir.

  6. Add brown sugar, cinnamon, nutmeg, salt, and pepper, stir well-blended.

  7. Combine the sauce with cooked pasta and stir until evenly distributed.

  8. Scoop the pasta into a baking dish or a pumpkin. Top off with mozzarella cheese.

  9. Bake covered for 15 to 20 minutes.

  10. Then broil for a quick 2 to 3 minutes for the cheese on top to brown and get toasty.

  11. Keep an eye on it while it’s broiling to make sure you don’t overdo it. Serve immediately, before it gets cold.

  12. Enjoy!


  • Calories: 927.12kcal
  • Fat: 34.62g
  • Saturated Fat: 19.34g
  • Monounsaturated Fat: 10.82g
  • Polyunsaturated Fat: 1.99g
  • Carbohydrates: 110.49g
  • Fiber: 9.78g
  • Sugar: 14.25g
  • Protein: 44.65g
  • Cholesterol: 101.87mg
  • Sodium: 1094.20mg
  • Calcium: 838.44mg
  • Potassium: 843.87mg
  • Iron: 5.30mg
  • Vitamin A: 1098.91µg
  • Vitamin C: 8.35mg
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