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    MJ & Hungryman » Baby/Kid-Friendly Recipes » Vegetarian

    Easy Pumpkin Pasta Bake

    By Min On November 14, 2022

    This post may contain affiliate links. Please see our disclosure policy for more details.

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    Baked pumpkin pasta in a casserole dish with fresh basil.

    This pumpkin pasta bake is a lighter vegetarian comfort dish perfect for the fall season! Pumpkin and kale are mixed with pasta and cheese then baked to golden perfection.

    Baked pumpkin pasta in a casserole dish with fresh basil.

    Creamy Pumpkin Pasta

    It is pumpkin season and while you might be thinking about all the sweet recipes, like pumpkin bread, pumpkin banana muffins, and healthy pumpkin cookies, this savory fall comfort dish may be just the thing you need to cozy up with.

    I've made this baked pumpkin pasta many.many times now, and it's become my go-to meal for when I'm short on time but still want to get a balanced meal on the table for my family.

    It's also a great dish for feeding an army of people or to make for new moms or friends in need.

    Loaded with pumpkin, kale, cheese, mushroom, and basil, this cheesy pumpkin pasta bake makes for a well-rounded, satisfying meal that is sure to nourish your whole family.

    Jump to:
    • Creamy Pumpkin Pasta
    • Ingredients
    • Step-by-Step Instructions
    • Storage Suggestions
    • Frequently Asked Questions
    • More Pasta Dishes
    • Vegetarian Pumpkin and Kale Pasta Bake

    Ingredients

    All the ingredients laid out on a white bacckground.
    • Pumpkin puree - you can make your own pumpkin puree or use store-bought canned pumpkin. Make sure it's not pumpkin pie filling.
    • Pasta - I've tried this with various pasta shapes, and rigatoni is my personal favorite. Once baked, the hollow centers fill up with sauce creating little pockets of tasty goodness! Other great options are shells, fusili, and ziti.
    • Kale - It's a struggle to get my kids to eat this nutrient powerhouse, so I add it to foods they do enjoy like creamy pasta and spaghetti squash lasagna. Feel free to use any green leafy vegetable, like baby spinach, swiss chard, collard greens, etc.
    • Tomato sauce - This is a great place to use your favorite jarred sauce, like marinara sauce. If you're sharing this meal with your baby and watching their sodium intake, you can use no-salt-added tomato sauce.

    Step-by-Step Instructions

    A four image collage of step by step cooking process.
    A two image collage showing assembled pasta bake covered and uncovered.
    1. Cook pasta in a large pot of water until almost al dente - 1-2 minutes less than package instructions. Prepare the vegetables. While pasta is cooking, Heat oil in a large skillet over medium heat and cook onion and garlic.
    2. Add cremini mushrooms and kale and cook.
    3. In a lightly greased 9 x 13 casserole dish, add the cooked pasta.
    4. Add the kale mixture, pumpkin, egg, tomato sauce, ricotta cheese, and basil. Stir everything together until well-combined.
    5. Top with mozzarella.
    6. Cover with aluminum foil or baking mat and bake for 25-30 minutes. Remove from oven and serve warm.

    Storage Suggestions

    A close up shot of the baked pumpkin pasta.

    This recipe makes a lot and the good news is it reheats beautifully!

    Transfer leftovers into an airtight container and refrigerate for up to 5 days.

    To freeze, be sure to cool completely and transfer to a freezer-safe bag or container. It will be good for up to 3 months.

    To reheat - transfer to a with a splash of water

    Frequently Asked Questions

    What is a good substitute for dairy?

    You can use any dairy-free shredded cheese and vegan ricotta cheese or silken tofu, a great substitute for ricotta cheese.

    Can I make this egg-free?

    I always like to add 1-2 eggs into the ricotta mixture as it helps bind and hold everything together. But for this dish, you can leave it out if needed.

    More Pasta Dishes

    • Easy Butternut Squash Pasta Sauce
    • Creamy Macaroni Carbonara
    • Iron-rich Baby Pasta
    • Creamy Broccoli Pasta (One Pot Meal)

    Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!

    A close up shot of the baked pumpkin pasta.

    Vegetarian Pumpkin and Kale Pasta Bake

    This pumpkin pasta bake is a lighter vegetarian comfort dish perfect for the fall season! Pumpkin and kale are mixed with pasta and cheese then baked to golden perfection.
    5 from 13 votes
    Print Pin
    Prep Time: 20 minutes
    Cook Time: 30 minutes
    Total Time: 29 minutes
    Servings: 8
    Author: Min | MJ and Hungryman

    Equipment

    • Baking Mat

    Ingredients

    • 16 oz. package of rigatoni
    • 1 tablespoon extra virgin olive oil
    • 1 medium onion diced
    • 4 cloves of garlic minced
    • 8 oz. cremini mushrooms chopped
    • 1 bunch of kale about 3 cups, roughly chopped
    • 2 cups favorite tomato sauce
    • 1 15 oz. can pumpkin puree
    • 15 oz. container of whole fat ricotta
    • 1 large egg, beaten
    • 2 cups shredded mozzarella cheese (or less. See note)
    • ½ cup fresh basil chopped

    Instructions

    • Preheat oven to 350°F.
    • Bring a large pot of water to a boil. Add pasta and cook until almost al dente. Drain and set aside.
    • In the meanwhile, heat oil in a large saucepan over medium heat. Add onion and sauté until translucent, approximately 5-7 minutes. Add garlic and cook until fragrant, 2 minutes. Add mushroom and kale and cook for 5-7 minutes, or until slightly cooked down.
    • In a lightly greased 9 x 13 baking dish, add the cooked pasta. Add the kale mixture, pumpkin, egg, tomato sauce, ricotta cheese, and basil. Stir everything together until well-combined. Top with mozzarella.
    • Cover with aluminum foil or baking mat and bake for 25-30 minutes. Remove from oven and serve warm.

    Notes

    • If serving to baby, feel free to add less cheese. You can always add more to your plate at the end. But you don't absolutely have to do this. It's important to pay attention to their sodium intake but remember, your baby is going to eat just a small portion. 
    • Refrigerate for up to 5 days or freeze for up to 3 months.

    Nutrition

    Calories: 368kcal | Carbohydrates: 56g | Protein: 23g | Fat: 17g
    Course Dinner
    Cuisine Italian
    Tried this Recipe? Tag me Today!Tag me @KidFriendly.Meals today!

    More Kid-Friendly Vegetarian Recipes

    • Fluffy Vegetable Rice
    • How to Cook Frozen Brussels Sprouts
    • Korean Vegetable Pancakes (Yachaejeon)
    • Easy English Muffin Pizza (with vegetables)

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    About Min

    Thank you so much for stopping by! I am Min, a Registered Dietitian, a Christ follower, a wife, and a mom to our two miracle babies! Currently, I’m having a ton of fun feeding their tummies and sharing our baby led weaning journey! Follow me on Instagram if interested in seeing daily menu as well as tips and tricks.

    Reader Interactions

    Comments

    1. Suzen says

      September 12, 2015 at 3:21 pm

      Made this today and it was delicious!!!! I substituted Sherry because I had no white wine. I also added a touch of nutmeg to bring out the wonderful pumpkin flavor. Thank you for this delicious recipe, it makes alot too!

      • Min says

        September 13, 2015 at 7:55 pm

        Yay!! So glad you enjoyed it, Suzen! Thank you so much for taking the time to let me know. I'll def have to add nutmeg next time I make this 😉

    2. Lauren says

      July 13, 2015 at 5:01 am

      Made this tonight - I have to say it's so delicious! Had never thought about including pumpkin in a pasta dish but it provides the perfect, unique flavour. Yum!

      • Min says

        July 13, 2015 at 8:27 am

        Yay! I'm so glad you enjoyed this dish!! It's one of my favs too 😉

    3. SarahD says

      January 02, 2015 at 10:14 pm

      This was delish! I made it with ingredients we had on hand, which meant frozen spinach instead of kale, no mushrooms (though I'm sure they would be good), dried basil (fresh would have been delightful I'm sure), and whole wheat penne. Yum. Thanks for publishing this!

      • Min says

        January 03, 2015 at 10:47 am

        Yay!! Thank you so much, Sarah, for taking the time to let me know! It's one of my go-to comfort food, and I'm so glad you enjoyed it as well ;).

    4. Serena says

      December 06, 2014 at 9:57 pm

      Made 2 pans of this tonight one for us and one for a sick friend...everyone LOVED it! Must admit, I subbed in bacon for mushrooms. (: Divine! Thanks for the great idea!

      • Min says

        December 07, 2014 at 1:07 pm

        Yay!! I'm so glad you guys enjoyed it so much!! Totally made my day ;). Thank you for taking the time to let me know, Serena. Ooh totally loving the substitution 😉

    5. Alice @ Hip Foodie Mom says

      October 27, 2014 at 9:13 am

      oh my gawd, Min. . this pasta bake looks soooo good!! I love seeing savory pumpkin recipes and especially vegetarian ones! love this one and pinned!!

    6. Lisa @ Cooking with Curls says

      October 18, 2014 at 8:17 pm

      Wow, this dish looks absolutely amazing Min!! I have never tried a savory pumpkin dish before, I think this is the one to try first. 🙂

      • Min says

        October 19, 2014 at 8:25 pm

        Thanks, Lisa! It's definitely a nice change of pace, isn't it? Can't wait for you to try!

    7. rachel says

      October 13, 2014 at 2:45 pm

      such an awesome idea! I love everthing pumpkin!

      • Min says

        October 15, 2014 at 8:33 pm

        Thanks, Rachel! Can't wait for you to try 😉

    8. Laura @Petite AllergyTreats says

      October 11, 2014 at 9:56 pm

      These looks like a total winner in my house! The kids will devour anything with sauce (including all the healthy veggies)! Thanks so much for sharing at SNF. Pinned. 🙂

    9. Liz - Meal Makeover Mom says

      October 10, 2014 at 7:52 pm

      Another great recipe from my friend, Min. All of my favorite fall veggies in one comforting dish! Pinning now 🙂

    10. Natashalh says

      October 09, 2014 at 9:29 pm

      I've got to make this! My husband and I have been trying to eat more kale recently, but he doesn't usually like cooked vegetables (weird, right?). I bet he'd eat this, though! Visiting from Project Pin It. =)

    11. ellie | fit for the soul says

      October 09, 2014 at 8:12 pm

      How yummmy this looks!!!!! and you know what your problem is? You're Korean! There. We Koreans are the most boring group of people when it comes to celebrating official holidays. 😛 Other than that, you're one of the best humans on this earth, unnie!

    12. Sarah @ SnixyKitchen says

      October 08, 2014 at 4:33 am

      My friend! First of all, I love love love this recipe. All those veggies are making this an absolute must-try for me. Second of all, I'm pretty sure we were telepathically communicating this weekend because I made a skinny baked pumpkin mac & cheese (only it didn't have all these incredible veggies in it!). You always read my mind with what I want to eat next and now I'm pinning this to make a big batch to eat all by myself while Lucas is in China (again).

      • Min says

        October 09, 2014 at 7:24 pm

        Thank you so much, my sweet dear friend. Yes,I truly believe in the power of telepathy ;). If we lived close, we'd never have to worry about cravings left unsatisfied haha. Oh no..Lucas has been traveling a lot lately, huh? Tim just got back from a trip as well and it's amazing how HUGE and empty the house can feel…Hope you guys will be reunited soon!!

    13. Deanna Segrave-Daly (@tspbasil) says

      October 07, 2014 at 7:55 pm

      Oooh I'm just digging this version of baked ziti loaded with veggie goodness! And I'm just as "un-festive" as you are - I just can't get into fall/October decorations until it really starts to cool down and closer to Halloween (bah humbug - lol)

      • Min says

        October 07, 2014 at 8:57 pm

        Haha glad to know we're in this together ;). What's worse is we usually don't have our Christmas tree up until 2 weeks before the day (if we are lucky) but it sure stays out for a LONG time eeks..so terrible.

    14. Julie @ Lovely Little Kitchen says

      October 07, 2014 at 3:52 pm

      Oh yes, this is Fall comfort food at its finest. Love how many veggies you could tuck into that pasta and cheese sauce!

      • Min says

        October 07, 2014 at 8:50 pm

        Yes, that's always my goal. Since Tim doesn't like kale, I try to "sneak" it in every chance I get ;). Thankfully he didn't mind.

    15. Alanna says

      October 07, 2014 at 7:45 am

      If this isn't comfort food, I don't know what is! I am praying hard that LA cools down soon so I can start getting in the kitchen and start cooking up these fall goodies!! Thanks for a delicious recipe!

      • Min says

        October 07, 2014 at 8:46 pm

        I'm praying for the same thing, Alanna. Shorts in October is not ok. Can't wait for you to try 😉

    16. Maryanne @ the little epicurean says

      October 07, 2014 at 1:06 am

      It's too early to start decorating for Halloween. I don't carve a pumpkin until the week of Halloween! Recipe looks great. I've been meaning to try a savory pumpkin pasta dish! 🙂

      • Min says

        October 07, 2014 at 8:39 pm

        I know, right?! I'm surrounded by overachievers. I can't wait for you to try this, Maryanne!

    17. Rachael@AnAvocadoADay says

      October 06, 2014 at 12:51 pm

      If you still have leftovers I may need to head to Austin...or just make it myself! But a reunion over pumpkin pasta sounds way more fun!

      • Min says

        October 07, 2014 at 8:38 pm

        You should come and you'll get more than leftovers! ;). Reunion over anything sounds fabulous, Rachael 😉 Hope you're doing well!! miss ya!

    18. Jessica @ Nutritioulicious says

      October 06, 2014 at 12:09 pm

      Yum! I want to dig into that right now! Looks like a healthified version of my baked ziti - definitely have to try it!

      • Min says

        October 07, 2014 at 8:34 pm

        Ooh! I need to check out your recipe! Thanks, Jessica 😉

    19. Trisha says

      October 06, 2014 at 12:05 pm

      Min, this looks absolutely delicious! I love all the fall flavors and colors going on here!

      • Min says

        October 07, 2014 at 8:33 pm

        Thanks, Trisha! Since it still feels like summer here, I need dishes like these to remind me that, indeed, the season has changed 😉

    20. Selena @ The Nutritious Kitchen says

      October 06, 2014 at 11:53 am

      Umm hello delicious! So confession, I am not a fan of kale. I really really wanna be cuz its so healthy for you but I have yet to try a recipe with kale that I love...but yours just might change that! Pinning and making this as soon as the weather gets nice and crispy! 🙂

      • Min says

        October 07, 2014 at 8:24 pm

        Haha thanks, Selena! My husband doesn't do kale either but he's slowly coming around to it. He really liked this one bc the bitterness was mellowed out by the pumpkin. I hope you'll give this pasta a chance ;).

    21. June says

      October 06, 2014 at 9:01 am

      If I don't like mushrooms, is there anything you think might make a good replacement? This looks really tasty, thanks for sharing!

      • Min says

        October 06, 2014 at 9:21 am

        You can def swap out mushrooms for your veggies of choice, such as zucchini, bell peppers. Can't wait for you to try 😉

        • June says

          October 06, 2014 at 9:23 am

          Yum, thanks for the suggestion! Definitely going to be making this sometime this week. 🙂

    22. Ashley | Spoonful of Flavor says

      October 06, 2014 at 7:53 am

      I don't use pumpkin in savory dishes nearly as often as I should, but I can't wait to try this recipe using fresh kale from my garden! I hope you had a great weekend, Min!

      • Min says

        October 07, 2014 at 8:21 pm

        Yea I've been loving pumpkin desserts but there comes a point when you say enough is enough..however brief that may be ;). I seriously want to live in your garden! So impressive ;).

    23. Carlene @ Healthfully Ever After says

      October 06, 2014 at 7:34 am

      LOVE the editing you did with this shot. The film look is my absolute favorite.

      • Min says

        October 07, 2014 at 8:20 pm

        Aww thank you so much, Carlene! That means a lot coming from you!! Your photos are breathtaking..forreals!

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    I am MJ, a registered dietitian and a mom of 2. I truly hope you’ll enjoy all the recipes and tips that I share on what and how to feed your child!

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