Baked Pumpkin Pasta Recipe

I absolutely love this Baked Pumpkin Pasta Recipe because it brings together cozy, comforting flavors that feel like a warm hug on a plate. The creamy pumpkin sauce combined with the savory bacon and melty mozzarella is such a satisfying combo — perfect for cooling fall evenings or whenever you need a little comfort food fix.

When I first tried this recipe, I was amazed at how easy it is to pull together, yet it feels special enough for guests. You’ll find that making it ahead of time and popping it in the oven when you’re ready is a real game-changer for weeknight dinners or casual get-togethers.

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Ingredients You’ll Need

Each ingredient in this Baked Pumpkin Pasta Recipe plays a crucial role — from the smoky bacon adding depth to the fresh rosemary providing a subtle herbal lift. Here’s a tip: try to find good-quality Pecorino Romano for that authentic sharpness!

• Whole wheat pasta: I like whole wheat for the nutty flavor and added fiber, but gluten-free works great too if you prefer.
• Bacon or pancetta: Brings savory, smoky notes that balance the sweetness of the pumpkin perfectly.
• Shallot: Adds gentle, sweet onion flavor without overpowering the sauce.
• Homemade or canned pumpkin puree: If you use homemade, it makes the dish taste extra fresh but canned works wonders too.
• Reduced-sodium chicken broth: Keeps the sauce flavorful without being too salty.
• Pecorino Romano cheese: Use freshly grated for best melt and tangy punch.
• Fresh rosemary: Chopped finely, it adds an earthy aroma that makes this pasta irresistible.
• Part-skim mozzarella: Choose a brand like Polly-O for excellent melting texture and mild flavor.
• Salt and black pepper: Essential for seasoning, adjust according to your taste.

Variations

I love making this Baked Pumpkin Pasta Recipe my own by switching up a few ingredients depending on the season or what’s in my fridge. You should definitely experiment — that’s part of the fun!

• Vegetarian option: Skip bacon and add sautéed mushrooms or roasted walnuts for a lovely earthy contrast.
• Spice it up: Add a pinch of red pepper flakes when simmering the sauce for a subtle kick I discovered improves the depth.
• Dairy-free version: Use vegan cheese alternatives and coconut milk instead of broth to make it allergy-friendly.
• Fall twist: Mix in cooked sausage or kale for a heartier, seasonal dinner.

How to Make Baked Pumpkin Pasta Recipe

Step 1: Sauté the Bacon and Shallot

Start by heating a medium saucepan over medium heat and cooking the chopped bacon until it’s golden and crisp, about 3 to 4 minutes. This step releases the fat that flavors the entire dish — don’t rush it! Then add the minced shallot and cook for another minute until fragrant but not browned. This combo sets a savory foundation you’ll taste in each bite.

Step 2: Create the Pumpkin Sauce

Next, stir in the pumpkin puree, reduced-sodium chicken broth, chopped rosemary, and 3 tablespoons of grated Pecorino Romano cheese. Season with salt and freshly cracked black pepper. Let this simmer gently for about 8 to 10 minutes, stirring occasionally — this thickens the sauce and lets all those flavors marry beautifully.

Step 3: Cook the Pasta

While your sauce simmers, cook the whole wheat pasta in generously salted boiling water until just al dente — check the package instructions but aim for a bite that’s firm yet tender. Drain the pasta and immediately toss it into your pumpkin sauce, mixing well so every noodle gets coated with that luscious creaminess.

Step 4: Assemble and Bake

Transfer the sauced pasta to a sprayed 9×9-inch baking pan and spread it evenly. Sprinkle the remaining shredded Pecorino Romano and mozzarella cheese on top — this is where it gets that dreamy golden crust. Cover the dish and bake in a 375°F oven for 25 to 30 minutes. Look for the mozzarella to be melted and the edges slightly browned for that perfect finish.

Step 5: Let it Rest and Serve

After baking, let your pasta rest for about 5 minutes to firm up a bit — this makes it easier to portion out. Then cut into four servings and dig in! This resting step is a little trick I learned to keep everything tidy on the plate.

How to Serve Baked Pumpkin Pasta Recipe

Garnishes

I like to sprinkle a little extra Pecorino Romano and a few fresh rosemary leaves on top for color and brightness. A grind of fresh black pepper and even a drizzle of good olive oil finishes it off beautifully. Sometimes, I add toasted pumpkin seeds for crunch — gives a nice textural contrast!

Side Dishes

When serving, I pair this baked pumpkin pasta with a simple green salad dressed in lemon vinaigrette or some garlicky sautéed spinach. Roasted Brussels sprouts with a balsamic glaze also complement the earthiness of the pumpkin wonderfully.

Creative Ways to Present

For a more elegant presentation, I’ve layered the pasta in individual ramekins and baked them for single servings — perfect for dinner parties. Sprinkling chopped parsley and edible flowers adds a pop of color that’s sure to impress guests without extra fuss.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge and they last nicely for up to 3 days. I’ve found that the flavors actually deepen overnight, making the pasta even more delicious the next day.

Freezing

This baked pumpkin pasta freezes exceptionally well. I portion it into freezer-safe containers and freeze for up to 2 months. When I’m ready, I thaw it overnight in the fridge before reheating.

Reheating

To reheat, I usually pop the pasta in a 350°F oven, covered loosely with foil, for about 15-20 minutes until warmed through. This helps maintain the cheesy topping’s texture without drying out the sauce.

FAQs

Final Thoughts

This Baked Pumpkin Pasta Recipe has become one of my all-time favorites for cozy dinners because it feels indulgent without being complicated. I love sharing it with friends and family who come back asking for the recipe — that’s always my favorite compliment. Give it a try sometime soon, and I promise you’ll enjoy the comforting, cheesy, pumpkin goodness as much as I do!

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