Cheesy Pumpkin Pasta Bake is a comforting, creamy dish that combines the warm, earthy sweetness of pumpkin with rich cheeses and pasta for a soul-satisfying autumn meal. In about 100 words: This easy-to-make casserole uses pumpkin puree and almond milk to create a silky sauce for penne pasta. It’s layered with sharp cheddar and Parmesan cheeses, infused with the cozy spices of nutmeg and thyme, and finished with a golden, buttery panko crust for irresistible crunch. Baked until golden and bubbly, it’s a perfect weeknight dinner or holiday side—one bite and you’ll love the hearty, cozy flavors that make this recipe truly irresistible.
Why You’ll Love This Cheesy Pumpkin Pasta Bake
This Cheesy Pumpkin Pasta Bake delivers creamy, comforting flavor with seasonal flair. You’ll love it because:
- It marries the sweetness of pumpkin with sharp cheddar and Parmesan for a balanced, cozy taste.
- Almond milk lightens the sauce while keeping it rich and creamy—perfect for those wanting flavor without heaviness.
- The blend of nutmeg and thyme brings a warm, fragrant flavor that’s perfect for the fall season.
- A crisp, buttery breadcrumb topping adds texture contrast—creamy inside, crunchy on top.
- It’s great for feeding families, potlucks, or leftovers that reheat beautifully.
Ingredients (rewritten)
- 1 pound penne pasta
- 3 tablespoons unsalted butter, divided
- 1 cup finely chopped onion
- 1 cup pumpkin puree (not pie filling)
- ¾ cup unsweetened almond milk
- ½ cup shredded sharp cheddar cheese
- ½ cup shredded Parmesan cheese, divided
- ½ teaspoon ground nutmeg
- ½ teaspoon ground thyme
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ¼ cup panko breadcrumbs
- Fresh chopped parsley, for garnish
- Nonstick cooking spray
Step-by-Step: How to Make Cheesy Pumpkin Pasta Bake (rewritten)
- Preheat the oven to 350°F (175°C) and spray a 13×9-inch baking dish with nonstick cooking spray.
- Boil penne in salted water until it’s just shy of fully cooked (al dente). Drain and set aside.
- Meanwhile, melt 2 tablespoons of butter in a skillet over medium heat. Add the chopped onion and sauté for 3–5 minutes until softened.
- Reduce heat to low. Stir in pumpkin puree, almond milk, cheddar cheese, ¼ cup Parmesan, nutmeg, thyme, salt, and pepper.
- Mix until the cheese melts completely and the sauce turns creamy and smooth.
- Toss in the cooked pasta and stir until evenly coated. Transfer everything to the prepared baking dish.
- Melt the remaining 1 tablespoon of butter in a small bowl and mix with panko breadcrumbs. Sprinkle evenly over the pasta.
- Bake the dish uncovered for 20 to 25 minutes, until hot throughout and golden on top.
- Remove from the oven and garnish with the remaining Parmesan cheese and fresh parsley before serving.
Helpful Tips
- Don’t overcook the pasta—it should stay slightly firm, as it will continue absorbing moisture during baking.
- Adjust thickness—if the sauce seems too thick, whisk in a bit more almond milk before baking.
- Flavor boost—add a pinch of smoked paprika or a splash of white wine to elevate the sauce.
- Cheese variations—feel free to add Gruyère or a sharper cheese for extra depth.
- Parsley last—add parsley just before serving to keep it bright and fresh.
Substitutions And Variations
- Milk alternatives: Try oat, soy, or regular milk as an alternative to almond milk for a creamier, richer result.
- Cheese swaps: Use Gouda, fontina, or mozzarella in place of cheddar for a different cheesy profile.
- Herbs: Replace thyme with sage, rosemary, or a pinch of ground cloves for a different aromatic twist.
- Breadcrumb topping: Use panko mixed with grated Parmesan, or top with crushed crackers or tortilla chips for crunch.
- Add-ins: Stir in cooked sausage, spinach, mushrooms, or kale for extra heartiness and nutrition.
- Gluten-free: Use gluten-free pasta and swap panko for gluten-free breadcrumbs.
Storage Instructions
- Refrigeration: Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
- Freezing: For freezing, use a freezer-safe container and keep up to two months.
- Reheating: When ready to enjoy, thaw in the fridge overnight and reheat covered at 350°F. Remove the cover during the last 10 minutes to crisp the topping.
Nutritional Information (estimated)
While I couldn’t find a perfect match online, here are estimates from similar pumpkin-pasta dishes:
- Skinnytaste’s Cheesy Baked Pumpkin Pasta: ~307 kcal per generous cup, with about 16 g protein, 49 g carbs, 7 g fat, and 8 g fiber (skinnytaste.com).
- Inspired Taste’s Pumpkin Mac and Cheese: ~474 kcal per serving, 19 g protein, 57 g carbs, 19 g fat (inspiredtaste.net).
Given your recipe’s cheeses and almond milk, your bake likely falls between these—around 350–450 calories per serving, with 15–20 g protein, 50–60 g carbs, and 10–15 g fat. For precise values, consider using a nutrition calculator based on your exact amounts.
Serving Suggestions
This Cheesy Pumpkin Pasta Bake pairs beautifully with:
- A crisp green salad with vinaigrette to cut the richness.
- Roasted Brussels sprouts, broccoli, or green beans for warmth and texture.
- A side of garlic bread or crusty rolls to soak up extra sauce.
- For added protein, serve alongside air-fryer chicken, pork chops, or roasted sausage.
- Garnish ideas: sprinkle extra Parmesan, a drizzle of olive oil, or a dash of crushed red pepper to finish.
Frequently Asked Questions About Cheesy Pumpkin Pasta Bake (150 words)
Q: Can I reduce the fat or calories?
A: Absolutely. Use low-fat cheeses and a lighter milk alternative, or reduce the cheese amount slightly. You could also mix in pureed cauliflower or white beans to bulk up the sauce with fiber and protein, cutting back on fat.
Q: Can I prep this in advance?
A: Yes! Prepare the dish up to the breadcrumb stage, cover, and refrigerate for up to 24 hours before baking.
Q: Is almond milk the best dairy-free choice?
A: It works well for its subtle nutty flavor and low calories. Coconut milk offers a richer flavor, soy milk adds protein, and oat milk brings a smooth, creamy texture.
Q: How many servings does this recipe yield?
A: It typically serves 6–8, depending on portion size. A “generous cup” serving should satisfy most appetites; adjust accordingly.
Q: Can I make this gluten-free?
A: Yep—just use gluten-free penne and breadcrumbs. Be sure the almond milk and cheeses are certified gluten-free if needed.
Conclusion
Thank you so much for trying this Cheesy Pumpkin Pasta Bake recipe—you’re going to love how simple, flavorful, and cozy it is. Every bite delivers creamy pumpkin goodness, a hint of nutmeg, and cheesy bliss, all topped with golden crunch. I’ve had so much fun developing and enjoying this dish with family and friends—it’s become a fall favorite that’s as easy to make as it is comforting. Here’s hoping it becomes one of yours too! Wishing you joy in every savory, cheesy mouthful—happy cooking, and thanks for being part of our food-loving community!
Print
Cheesy Pumpkin Pasta Bake
- Total Time: 40 minutes
- Yield: 6–8 servings 1x
Description
This Cheesy Pumpkin Pasta Bake is the perfect blend of creamy pumpkin, melty cheese, and crunchy panko. Packed with fall flavors and baked to golden perfection, it’s an easy and cozy weeknight meal or side dish for holiday tables.
Ingredients
1 lb penne pasta
3 tbsp unsalted butter, divided
1 cup finely chopped onion
1 cup pumpkin puree (not pie filling)
¾ cup unsweetened almond milk
½ cup shredded sharp cheddar cheese
½ cup shredded Parmesan cheese, divided
½ tsp ground nutmeg
½ tsp ground thyme
1 tsp salt
½ tsp black pepper
¼ cup panko breadcrumbs
Fresh chopped parsley
Nonstick cooking spray
Instructions
- Preheat the oven to 350°F (175°C) and spray a 13×9-inch baking dish with nonstick cooking spray.
- Boil penne in salted water until it’s just shy of fully cooked (al dente). Drain and set aside.
- Meanwhile, melt 2 tablespoons of butter in a skillet over medium heat. Add the chopped onion and sauté for 3–5 minutes until softened.
- Reduce heat to low. Stir in pumpkin puree, almond milk, cheddar cheese, ¼ cup Parmesan, nutmeg, thyme, salt, and pepper.
- Mix until the cheese melts completely and the sauce turns creamy and smooth.
- Toss in the cooked pasta and stir until evenly coated. Transfer everything to the prepared baking dish.
- Melt the remaining 1 tablespoon of butter in a small bowl and mix with panko breadcrumbs. Sprinkle evenly over the pasta.
- Bake the dish uncovered for 20 to 25 minutes, until hot throughout and golden on top.
- Remove from the oven and garnish with the remaining Parmesan cheese and fresh parsley before serving.
Notes
Use oat, soy, or dairy milk instead of almond for a richer sauce.
Add cooked sausage, mushrooms, or spinach for a heartier meal.
Prepare ahead by assembling up to the topping, then refrigerate until baking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 1 generous cup
- Calories: 400
- Sugar: 4 g
- Carbohydrates: 52 g
- Protein: 17 g