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This creamy, cheesy pumpkin pasta bake packs in all the fall flavor and nutrition your family needs. With protein from beans, fiber-rich veggies, and a silky pumpkin sauce, it’s a wholesome meal that feels satisfying and cozy.

Baked pumpkin pasta in a casserole dish with fresh basil.

I’ve made this pumpkin pasta bake so many times I could practically make it in my sleep. It’s that reliable. It’s my go-to on busy weeknights because it always works! Truly! You’ll love how forgiving this recipe is. You can use whatever you have on hand and it’ll still turn out delicious. But let me tell you, pumpkin pasta and cheese are non-negotiable, okay? Ok!

It’s hearty enough to feed a crowd or perfect for dropping off to a new mom or a friend in need of some comfort food love.

And if you’re all about veggie-packed comfort meals, you’ll also love my creamy veggie mac and cheese made with sweet potato and cauliflower — another cozy favorite that sneaks in the good stuff without sacrificing flavor.

Not in the mood to turn on the oven? Try my easy creamy pumpkin pasta instead. So many ways to enjoy pumpkin, and you better believe I’m here for every single one!

Table of Contents

Key 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.
  • Beans – I like to use cannellini beans for a boost of plant-based protein. But you can use any white beans, like chickpeas.
  • 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. Honestly any vegetable work here – fresh or frozen.
  • 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!
  • Cheese – use melty mozzarella or sharp cheddar (or both!)

How to Make Pumpkin Pasta Bake

You’ll find the full recipe card with all the exact measurements at the bottom of this post.

Onion sauteed in a stainless steel pot.

Step 1: Cook pasta in a large pot of water until almost al dente – 1-2 minutes less than package instructions. Prepare the vegetables. Heat oil in a large skillet over medium heat and cook onion and garlic. If using frozen vegetables, go straight to step 4.

Mushrooms and kale added to the pot.

Step 2: Add cremini mushrooms and kale and cook.

Pasta added to a baking dish.

Step 3: In a lightly greased 9 x 13 casserole dish, add the cooked pasta.

All the ingredients added on top of pasta.

Step 4: Add the kale mixture, pumpkin, egg, tomato sauce, ricotta cheese, and basil. Stir everything together until well-combined.

Cheese sprinkled on top.

Step 5: Top with mozzarella.

Baking dish covered with baking mat.

Step 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.

Pumpkin Pasta Bake Questions Answered

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

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A close up shot of the baked pumpkin pasta.
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4.85 from 26 votes

Pumpkin Pasta Bake

By: Min Kwon | MJ and Hungryman
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.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 8

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)
  • 1/2 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. 
  • Refrigerate for up to 5 days or freeze for up to 3 months.

Nutrition

Calories: 368kcal | Carbohydrates: 56g | Protein: 23g | Fat: 17g
Like this recipe? Rate and tag me on IG @kidfriendly.meals

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.

4.85 from 26 votes (26 ratings without comment)

42 Comments

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

    1. 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.

  2. 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!

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

  3. 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! 🙂

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

  4. 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!

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

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

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

  7. 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! 🙂

    1. 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 ;).

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

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

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

  9. 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!

    1. 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 ;).

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

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