Description
This creamy, cheesy savory pumpkin pasta bake brings cozy autumn flavors to your table with minimal effort. A quick weeknight comfort dish using pantry staples.
Ingredients
12 oz penne or rigatoni pasta
1 ½ cups canned pumpkin (unsweetened)
1 small yellow onion, chopped
2 cloves garlic, minced
1 cup low-sodium vegetable or chicken broth
½ teaspoon smoked paprika
½ teaspoon dried thyme
¼ teaspoon nutmeg
1 cup shredded mozzarella
½ cup grated parmesan (microbial rennet)
1 tablespoon olive oil
Salt and pepper to taste
Instructions
Boil pasta until just al dente. Drain and set aside.
Sauté onion in olive oil until soft. Add garlic and cook for 1 more minute.
Stir in pumpkin, broth, thyme, nutmeg, paprika, salt, and pepper. Simmer for 5–7 minutes.
Combine pasta with sauce and pour into greased baking dish.
Top with mozzarella and parmesan.
Bake at 375°F for 20–25 minutes until bubbly and golden.
Notes
Add grilled chicken, turkey, or lentils for more protein.
Use gluten-free pasta if preferred.
Great for meal prepping and freezing.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baked
- Cuisine: American
Nutrition
- Calories: 390
- Fat: 14g
- Carbohydrates: 49g
- Fiber: 6g
- Protein: 17g
- Cholesterol: 25mg
Keywords: savory pumpkin pasta, fall dinner recipes, pumpkin casserole bake