Baked Pumpkin Pasta Recipe

There’s something incredibly cozy about this Baked Pumpkin Pasta Recipe that always brings a smile to my face. The creamy pumpkin sauce paired with crispy bits of bacon and melty cheese creates this beautiful balance of flavors that just feels like a warm hug on a plate. If you’re like me and love dishes that somehow feel fancy but are actually super easy to make, you’re in for a real treat.

What’s even better is how versatile this Baked Pumpkin Pasta Recipe is—it’s perfect for fall dinners, casual weekend lunches, or even for entertaining friends when you want to impress without stressing. The pumpkin gives it this silky texture that’s so satisfying, and the whole wheat pasta adds a nice nutty element that keeps it wholesome yet indulgent. Trust me, once you try this, it’ll become a go-to in your recipe collection too!

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Ingredients You’ll Need

Each ingredient in this Baked Pumpkin Pasta Recipe is carefully chosen to add layers of flavor and texture. Here’s what you’ll want to have on hand to hit all those comforting notes.

• Delallo whole wheat pasta: I love using whole wheat for that subtle nuttiness and fiber boost, but feel free to use gluten-free if you prefer.
• Center cut bacon (or pancetta): Adds that irresistible smoky crunch; I always go with center cut for the perfect balance of meat and fat.
• Shallot: Its mild onion flavor blends perfectly into the sauce without overpowering it.
• Homemade pumpkin puree: If you have time, homemade is lovely, but canned pumpkin works just as well—just be sure it’s pure pumpkin, not pie filling.
• Reduced-sodium chicken broth: Keeps the sauce flavorful without making it too salty.
• Pecorino Romano cheese: Using both grated and shredded adds sharp, salty complexity and melts beautifully on top.
• Salt and fresh black pepper: Essential seasonings that balance the sweetness of the pumpkin.
• Fresh rosemary: Adds a lovely aromatic herbaceous vibe; chop it finely to avoid overpowering the dish.
• Part-skim mozzarella: I recommend Polly-O for meltiness without heaviness; it gives a nice gooey finish.

Variations

I like to switch things up depending on the mood or what’s in my fridge. This Baked Pumpkin Pasta Recipe is a great canvas for your creativity, so don’t hesitate to make it your own.

• Vegetarian version: Skip the bacon and add sautéed mushrooms or caramelized onions for an umami punch — my family still loves it this way!
• Spicy kick: Adding a pinch of red pepper flakes to the sauce wakes it up beautifully without overshadowing the pumpkin.
• Herb swaps: Tried sage instead of rosemary once, which gave it a deeper fall flavor—totally worth trying!
• Cheese alternatives: Feel free to use Parmesan or smoked mozzarella if you want a different cheesy vibe.

How to Make Baked Pumpkin Pasta Recipe

Step 1: Prep and Sauté Bacon with Shallots

Start by preheating your oven to 375°F and giving your baking dish a quick spray with oil—this helps the pasta from sticking and browns it nicely. In a medium saucepan over medium heat, cook the chopped bacon until it’s golden and crispy, about 3-4 minutes. Adding the minced shallot at this stage softens it up and brings a sweetness that melts into the bacon fat—try not to rush this part, as it really builds the flavor base for your sauce.

Step 2: Craft the Pumpkin Sauce

Next, stir in your pumpkin puree, chicken broth, and chopped fresh rosemary. Toss in 3 tablespoons of grated Pecorino Romano cheese and mix everything well. Let this simmer gently for about 8 to 10 minutes—this step helps deepen those flavors and thicken the sauce just right. Don’t forget to season with salt and plenty of freshly cracked black pepper, tasting as you go. I learned early on that pumpkin can be a bit bland without seasoning!

Step 3: Cook Pasta and Combine

While the sauce simmers, cook your pasta in salted boiling water until it’s perfectly al dente—tender but with a slight bite. Drain it well and immediately mix it into the pumpkin sauce, stirring to coat each strand. This ensures every bite is flavorful before baking.

Step 4: Assemble and Bake

Transfer the pasta and sauce combo into your prepared baking dish, spreading it evenly. Sprinkle the remaining shredded Pecorino Romano and mozzarella cheese evenly on top for that irresistible cheesy crust. Cover the dish and pop it into the oven to bake for about 25 to 30 minutes. When you see the mozzarella bubbly and the edges just starting to brown, you know you’re golden—literally! Let it rest for 5 minutes before serving; this helps everything set and makes it easier to portion out.

How to Serve Baked Pumpkin Pasta Recipe

Garnishes

I love topping this Baked Pumpkin Pasta Recipe with a handful of fresh sage leaves, lightly toasted in butter or olive oil, for a crunchy, flavorful garnish. A sprinkle of extra Pecorino Romano or a drizzle of good-quality olive oil also adds that finishing touch I crave. For some texture contrast, toasted pumpkin seeds sprinkled on top bring a fun nutty crunch every time.

Side Dishes

This pasta pairs beautifully with a crisp green salad dressed with lemon vinaigrette; it cuts through the richness perfectly. Another favorite is roasted Brussels sprouts or garlic sautéed spinach on the side for some vibrant veggies. If I’m serving it for a special occasion, I also like warm crusty bread to mop up every bit of that sauce.

Creative Ways to Present

For holiday dinners, I’ve baked this pasta in individual ramekins for an elegant presentation that’s fun to serve. Another time, I layered it with thinly sliced roasted butternut squash before baking, which added an extra depth of flavor and made for a colorful, impressive dish. You can even sprinkle pomegranate seeds atop for a pop of color and unexpected sweetness.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. It reheats well and sometimes tastes even better the next day once the flavors have melded. Just be sure to cool it completely before refrigerating to keep the texture fresh.

Freezing

I’ve frozen this pasta a few times by portioning it into freezer-safe containers before baking or after baking and cooling. It freezes beautifully and thaws overnight in the fridge. When ready to enjoy, bake at 350°F covered until heated through to maintain that lovely cheesiness and creamy texture.

Reheating

To reheat leftovers, I find baking it uncovered at 350°F while loosely tented with foil prevents drying out. Alternatively, reheating in a skillet over medium-low heat with a splash of broth or water helps keep it creamy and just-right. Microwaving works in a pinch but can sometimes dry the edges.

FAQs

Final Thoughts

There’s something so special about a dish that feels like comfort food but also tastes elegant, and this Baked Pumpkin Pasta Recipe hits that sweet spot perfectly. I love how it brings together simple ingredients to create a cozy, flavorful meal that’s great for family or friends. Give it a try soon—you’ll discover how easy it is to make pumpkin shine beyond just pie, and I’m pretty sure it’ll become one of your favorites, just like it did for me!

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