Cheesy Pumpkin Pasta Bake Recipe

Name: Cheesy Pumpkin Pasta Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Pasta (I Used Mini Rigatoni, But Any Kind Will Do); 2 Tablespoons Butter; 1- 1/2 teaspoon Minced Garlic; 1/2 Red Onion, Diced; 1/2 teaspoons Nutmeg; 1/4 teaspoons Thyme; 1/2 teaspoons Salt; 1 cup Pumpkin Puree; 1 cup Fresh Ricotta Cheese; 1/2 cups Parmesan Cheese; 3/4 cups Milk; 3/4 cups Mozzarella Cheese

Servings: persons

2 cups Pasta (I Used Mini Rigatoni, But Any Kind Will Do)
2 Tablespoons Butter
1- 1/2 teaspoon Minced Garlic
1/2 Red Onion, Diced
1/2 teaspoons Nutmeg
1/4 teaspoons Thyme
1/2 teaspoons Salt
1 cup Pumpkin Puree
1 cup Fresh Ricotta Cheese
1/2 cups Parmesan Cheese
3/4 cups Milk
3/4 cups Mozzarella Cheese

1
Boil pasta until al dente.
2
Drain and set aside.
3
Preheat oven to 350 degrees F. Lightly spray a 9x13 baking dish with cooking spray.
4
Set aside.
5
Add butter to large skillet and melt over medium heat.
6
Once butter is melted, add garlic and onion.
7
Saute for 23 minutes, or until tender.
8
Add nutmeg, thyme, and salt to onion mixture.
9
Stir to combine.
10
Add pumpkin, ricotta cheese, Parmesan cheese, and milk.
11
Cook on medium low heat for 34 minutes and then let simmer for 5 minutes.
12
Add pasta to skillet and toss to combine.
13
Pour pasta mixture into baking dish.
14
Top with mozzarella cheese.
15
Cover tightly with aluminum foil and bake for 15 minutes.
16
Remove foil and bake uncovered for another 510 minutes, or until cheese melted.
17
Remove from oven and let cool for 10 minutes.
18
Enjoy!

784

kcal

Calories

Fat

104

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups Pasta (I Used Mini Rigatoni, But Any Kind Will Do), 2 Tablespoons Butter, 1- 1/2 teaspoon Minced Garlic, 1/2 Red Onion, Diced, and more.

Yes, Cheesy Pumpkin Pasta Bake falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cheesy Pumpkin Pasta Bake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions