I’m unapologetically obsessed with pumpkin spice season. From lattes to hummus, it’s always a yes! So, if you’re anything like me, you’ll fall head over heels for this baked pumpkin pasta—it’s got all the cozy vibes you need. Thanks to trusty pumpkin puree and a generous helping of cheese, this rich and creamy dish is full of autumn flavors that’ll totally knock your socks off. Oh, and it’s ridiculously simple to whip up (perfect for those weeknights when you just want to curl up and binge-watch Netflix!).
What’s Not To Love?
Minimal Prep: This pumpkin pasta bake is a breeze to prep, folks. Just par-boil the pasta and greens, toss everything together, and bake! 10 Ingredients: A 10-ingredient meal is hard to argue with (especially when four of those are different cheese types). Super Customizable: Want to swap out the kale for baby spinach? Go for it. Need a dairy-free option? Just use your favorite vegan cheese.
Let’s Talk Ingredients
We’re keeping things simple for this baked pumpkin pasta with 10 easy-to-find ingredients that pack a flavor punch. (For exact measurements, jump to the recipe card!)
Pasta: Any shape works here (rotini, penne, or shells are personal favs). Kale: Provides a nutritious pop of green (hello, vitamin K!) and balances the richness of the sauce and cheese. Sauces: Marinara sauce and canned pumpkin puree give this pasta bake that irresistible fall flavor combo. Use your favorite store-bought marinara (or learn how to make fresh tomato marinara here!). Cheeses: Mozzarella, Parmesan, ricotta, and cream cheese form the dream team to make this pumpkin pasta bake ultra-rich. (I mean, can you ever really have too much cheese?) Dairy-free cheeses will work well with this one (try my vegan mozzarella in place of the ricotta)! Herbs: For a savory, earthy taste, you’ll need 2 tablespoons of chopped herbs (rosemary, thyme, and sage are all delish!). Garlic: Because… garlic! We’ll add 3 cloves for good measure.
Making This Is So Simple
This baked pumpkin pasta is as easy as it gets! With just 4 steps, you’ll have a cozy meal on the table (full printable directions are in the recipe card below).
Storage
Any leftover pumpkin pasta bake can be stored in an airtight container in the fridge for up to four days. Plus, this pasta dish freezes well (hello, meal prep!). Let it cool completely before transferring it to a freezer-safe container, and it should last up to three months. When reheating, add a splash of vegetable broth to loosen the sauce up, then cover it with foil and bake for 5-10 minutes.
Why this Recipe Works
You can just go ahead and slide this creamy pumpkin pasta bake right into your weekly fall meal rotation. Here’s why you’ll love it so much!
Made with pantry staples, this hassle-free dish is easy to whip up any night of the week. It stores and reheats well, so you can enjoy baked pumpkin pasta for lunches and dinners all week long! Packed with kale and pumpkin, this recipe provides a nutritious boost while still satisfying all your comfort food cravings.
The Perfect Pairings
While this pumpkin pasta bake is the main event, having some light side dishes to round out your meal makes things even better!
Shaved Brussels Sprout Salad: This chop-it-and-toss-it dish is also a fall favorite (and perfect to balance the rich flavors)! Roasted Vegetable Medley: Who doesn’t love a side of roasted veggies with pasta? Crunchy Kale Chickpea Salad: Tossed with a creamy tahini-based dressing, this protein-rich salad plays the perfect supporting role.
