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!

Nutriscore Rating: 60/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with olive oil or nonstick spray.

Step 2

Cook the penne pasta in a large pot of salted boiling water until just al dente according to package instructions. Drain and set aside.

Step 3

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.

Step 4

Add the pumpkin puree, heavy cream, and vegetable broth to the skillet. Stir to combine and bring to a gentle simmer.

Step 5

Mix in the Parmesan cheese, nutmeg, salt, pepper, and chopped sage. Cook for 3-4 minutes, stirring occasionally, until the sauce has thickened slightly.

Step 6

Remove the skillet from heat and stir in the cooked pasta, ensuring it’s evenly coated with the pumpkin sauce.

Step 7

Transfer the pasta mixture to the prepared baking dish. Sprinkle the shredded mozzarella evenly over the top.

Step 8

In a small bowl, combine the panko breadcrumbs with the melted butter. Mix well and sprinkle the breadcrumbs over the cheese layer.

Step 9

Bake in the preheated oven for 20-25 minutes until the cheese is melted and bubbly, and the breadcrumb topping is golden brown.

Step 10

Remove from the oven and let cool for 5 minutes before serving. Garnish with additional sage leaves if desired.

Nutrition Facts

Serving size	(1655.5g)

Amount per serving	% Daily Value*
Calories	3904.5

Total Fat 213.6g	0%
Saturated Fat 111.5g	0%
Polyunsaturated Fat 3.4g
Cholesterol 558.0mg	0%
Sodium 6043.2mg	0%
Total Carbohydrate 347.6g	0%
Dietary Fiber 28.0g	0%
Total Sugars 24.2g
Protein 139.5g	0%

Vitamin D 14IU	0%
Calcium 2691.4mg	0%
Iron 22.3mg	0%
Potassium 3088.0mg	0%

*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.

Source of Calories

Fat: 49.7%

Protein: 14.4%

Carbs: 35.9%