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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.
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
- 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.
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.
Step 2: Add cremini mushrooms and kale and cook.
Step 3: In a lightly greased 9 x 13 casserole dish, add the cooked pasta.
Step 4: Add the kale mixture, pumpkin, egg, tomato sauce, ricotta cheese, and basil. Stir everything together until well-combined.
Step 5: Top with mozzarella.
Step 6: 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.
Pumpkin Pasta Bake Questions Answered
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)
- 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.
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!
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 😉
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!!
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. 🙂
Thanks, Lisa! It’s definitely a nice change of pace, isn’t it? Can’t wait for you to try!
such an awesome idea! I love everthing pumpkin!
Thanks, Rachel! Can’t wait for you to try 😉
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. 🙂
Another great recipe from my friend, Min. All of my favorite fall veggies in one comforting dish! Pinning now 🙂
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. =)
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!
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).
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!!
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)
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.