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