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.
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.
Now if you don't want to turn on the oven, here's an easy creamy pumpkin pasta to the rescue :).
Jump to:
Ingredients
- 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 or this homemade veggie pasta sauce!
Step-by-Step Instructions
- 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.
- Add cremini mushrooms and kale and cook.
- In a lightly greased 9 x 13 casserole 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.
Storage Suggestions
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
You can use any dairy-free shredded cheese and vegan ricotta cheese or silken tofu, a great substitute for ricotta cheese.
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
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!
Pumpkin Pasta Bake
Equipment
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 (See note)
- 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
- Can use any leafy vegetables. Frozen spinach is a great convenient option too!
- 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.Â
- Refrigerate for up to 5 days or freeze for up to 3 months.
Suzen says
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
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 😉
Lauren says
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
Yay! I'm so glad you enjoyed this dish!! It's one of my favs too 😉
SarahD says
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
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 ;).
Serena says
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
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 😉
Alice @ Hip Foodie Mom says
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!!
Lisa @ Cooking with Curls says
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
Thanks, Lisa! It's definitely a nice change of pace, isn't it? Can't wait for you to try!
rachel says
such an awesome idea! I love everthing pumpkin!
Min says
Thanks, Rachel! Can't wait for you to try 😉
Laura @Petite AllergyTreats says
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. 🙂
Liz - Meal Makeover Mom says
Another great recipe from my friend, Min. All of my favorite fall veggies in one comforting dish! Pinning now 🙂
Natashalh says
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. =)
ellie | fit for the soul says
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!
Sarah @ SnixyKitchen says
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
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!!
Deanna Segrave-Daly (@tspbasil) says
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
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.
Julie @ Lovely Little Kitchen says
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
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.
Alanna says
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
I'm praying for the same thing, Alanna. Shorts in October is not ok. Can't wait for you to try 😉
Maryanne @ the little epicurean says
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
I know, right?! I'm surrounded by overachievers. I can't wait for you to try this, Maryanne!
Rachael@AnAvocadoADay says
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
You should come and you'll get more than leftovers! ;). Reunion over anything sounds fabulous, Rachael 😉 Hope you're doing well!! miss ya!
Jessica @ Nutritioulicious says
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
Ooh! I need to check out your recipe! Thanks, Jessica 😉
Trisha says
Min, this looks absolutely delicious! I love all the fall flavors and colors going on here!
Min says
Thanks, Trisha! Since it still feels like summer here, I need dishes like these to remind me that, indeed, the season has changed 😉
Selena @ The Nutritious Kitchen says
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
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 ;).
June says
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
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
Yum, thanks for the suggestion! Definitely going to be making this sometime this week. 🙂
Ashley | Spoonful of Flavor says
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
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 ;).
Carlene @ Healthfully Ever After says
LOVE the editing you did with this shot. The film look is my absolute favorite.
Min says
Aww thank you so much, Carlene! That means a lot coming from you!! Your photos are breathtaking..forreals!