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- 12 oz penne pasta - 2 cups pumpkin puree (canned or fresh cooked) - 1 cup heavy cream - 1 cup grated Parmesan cheese - 2 cups shredded mozzarella cheese The main ingredients create the heart of the dish. Penne pasta holds the sauce well. Pumpkin puree gives it a nice, creamy texture. Heavy cream adds richness. Parmesan and mozzarella provide the cheesy goodness we all love. - 2 cloves garlic, minced - 1 teaspoon dried sage - 1 teaspoon nutmeg - 1 tablespoon olive oil Seasonings and oils boost the flavor. Garlic brings a warm taste. Dried sage adds earthiness, while nutmeg gives a sweet touch. Olive oil helps sauté the garlic and blends all flavors nicely. - ½ cup breadcrumbs (optional, for topping) - Fresh parsley for garnish Toppings make the dish special. Breadcrumbs add crunch, while fresh parsley brightens the look. You can leave them out or add them, depending on your mood. Preheating the oven Start by preheating your oven to 375°F (190°C). This step ensures the pasta bake cooks evenly. Cooking the penne pasta Next, cook 12 oz of penne pasta. Follow the package instructions until it's al dente. Drain it and set it aside for later. Sautéing garlic In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add 2 minced cloves of garlic. Sauté the garlic until it becomes fragrant, which should take about 1 minute. Mixing sauce ingredients In a mixing bowl, combine 2 cups of pumpkin puree, 1 cup of heavy cream, and 1 cup of grated Parmesan cheese. Add 1 teaspoon of dried sage, 1 teaspoon of nutmeg, and salt and black pepper to taste. Mix these ingredients until the sauce becomes smooth and creamy. Combining pasta and sauce Add the cooked penne pasta to the skillet with the garlic. Stir it together. Pour the pumpkin Alfredo sauce over the pasta and toss until everything is well coated. Preparing the baking dish Transfer the pasta and sauce mixture into a greased 9x13 inch baking dish. Sprinkle 2 cups of shredded mozzarella cheese evenly on top. If you like, add ½ cup of breadcrumbs for a crunchy topping. Now, your pasta bake is ready for the oven! To create a creamy sauce, start with the right balance of pumpkin and cream. Use 2 cups of pumpkin puree and 1 cup of heavy cream. Mix them well until smooth. If the sauce feels too thick, add a splash of milk. This keeps it silky. Taste your sauce as you go. I like to add salt and pepper gradually. The nutmeg and sage give it warmth. Adjust these spices to match your taste. More nutmeg adds a cozy flavor. Sage brings earthiness, which is perfect for fall. For the perfect cheese topping, choose a good mozzarella. I recommend using 2 cups of shredded mozzarella. Spread it evenly over the pasta before baking. If you like crunch, sprinkle on ½ cup of breadcrumbs. This creates a nice texture. To ensure even baking, spread the pasta mix in the dish evenly. Bake at 375°F (190°C) for 25-30 minutes. Keep an eye on it. You want the cheese to bubble and turn golden. Pair this pasta bake with a light side salad. A simple green salad can freshen up the meal. Toss in some cherry tomatoes and cucumbers for color. For a nice touch, garnish with fresh parsley before serving. It adds a pop of green and brightens the dish. Enjoy your creamy pumpkin Alfredo pasta bake! {{image_2}} You can switch up the pasta type in this dish. While penne works great, try rotini or fusilli for a fun twist. These shapes hold onto the sauce better, adding more flavor to each bite. When it comes to cheese, feel free to experiment. If you want a sharper taste, use aged cheddar or gouda instead of Parmesan. Mixing mozzarella with fontina can also give a rich, smooth texture that melts beautifully. Adding vegetables can really enhance this dish. Spinach adds color and nutrients. You can sauté it with garlic for extra flavor. Mushrooms also work well, giving a nice earthy taste. Just cook them until they’re golden before adding to the mix. For those who love herbs, consider using fresh thyme or rosemary. These herbs can add a lovely aroma and deeper flavor. A pinch of red pepper flakes can spice things up too, if you like some heat. If you follow a gluten-free diet, use gluten-free pasta. Many options are available, like chickpea or quinoa pasta, that taste great. Just be sure to check the cooking times since they can vary. For a vegan version, replace heavy cream with coconut milk or cashew cream. Nutritional yeast can stand in for cheese, giving a cheesy flavor without dairy. You can also use plant-based mozzarella for that gooey finish. If you’re watching your fat intake, choose low-fat cream or even a mix of Greek yogurt and broth. This keeps the dish creamy but cuts down on calories. To keep your savory pumpkin Alfredo pasta bake fresh, store it in an airtight container. This helps prevent moisture loss and keeps other smells out. Make sure to refrigerate within two hours of cooking. The dish stays best in the fridge for about 3 to 5 days. When reheating, place a portion on a microwave-safe plate. Cover it loosely with a lid or microwave-safe wrap. Heat it in short bursts of about 30 seconds. Stir between each burst, so it heats evenly. You can also reheat it in the oven. Just cover it with foil to keep it moist and heat at 350°F (175°C) for about 15-20 minutes. To freeze your pasta bake, let it cool completely first. Then, cut it into portions and wrap each piece tightly in plastic wrap. Place the wrapped portions in a freezer-safe bag or container. This helps prevent freezer burn. Your pasta bake can freeze well for up to 3 months. When it’s time to enjoy your frozen dish, move it to the fridge to thaw overnight. If you need it fast, you can use the microwave on a low setting. Just make sure to stir it often for even thawing. The shelf life of your savory pumpkin Alfredo pasta bake depends on how you store it. In the fridge, it lasts about 3 to 5 days. When frozen, it can stay good for up to 3 months. Always check for signs like off smells or changes in texture before eating. If it looks or smells funny, toss it out. Yes, you can use fresh pumpkin. Start by selecting a small sugar pumpkin. Cut it in half, scoop out the seeds, and roast the halves at 400°F (200°C) for about 45 minutes. Once soft, let it cool, then scoop out the flesh. Blend until smooth. This fresh puree offers a lovely taste. It adds a vibrant color and nutrition to your pasta bake. Absolutely! This pasta bake is great for meal prep. Prepare the dish ahead of time and store it in the fridge. You can assemble it a day before and bake it just before serving. Portion it into containers for easy lunches or dinners. It reheats well in the oven or microwave. Just cover it with foil to keep it moist. You can use several options to keep it creamy. One great swap is using Greek yogurt. It adds creaminess and protein. Another option is using coconut milk for a dairy-free twist. You could also blend soaked cashews for a rich, creamy texture. Each choice will change the flavor slightly, but all will keep your dish delicious. This dish blends rich flavors using simple ingredients like penne pasta and pumpkin puree. With garlic, sage, and a creamy sauce, the pasta bake shines. You can customize with toppings or by adding veggies. Storing leftovers is easy, too. Enjoy experimenting with flavors while keeping prep simple. I hope you feel excited to create this pumpkin alfredo pasta bake. It'll be a hit at any meal!

Savory Pumpkin Alfredo Pasta Bake

Cozy up with our Savory Pumpkin Alfredo Pasta Bake, the perfect dish for fall! This creamy, cheesy recipe combines penne pasta and pumpkin for a delightful twist on traditional comfort food. Discover how easy it is to create this mouthwatering bake with simple ingredients and step-by-step instructions. Ready to impress your dinner guests? Click through to explore the full recipe and add some deliciousness to your table!
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Ingredients
  

12 oz penne pasta

2 cups pumpkin puree (canned or fresh cooked)

1 cup heavy cream

1 cup grated Parmesan cheese

2 cups shredded mozzarella cheese

2 cloves garlic, minced

1 teaspoon dried sage

1 teaspoon nutmeg

Salt and black pepper to taste

1 tablespoon olive oil

½ cup breadcrumbs (optional, for topping)

Fresh parsley for garnish

Instructions
 

Preheat the oven to 375°F (190°C).

    Cook the penne pasta according to package instructions until al dente, then drain and set aside.

      In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.

        In a mixing bowl, combine the pumpkin puree, heavy cream, Parmesan cheese, sage, nutmeg, salt, and pepper. Mix well until smooth and creamy.

          Add the cooked penne pasta to the skillet with the garlic and stir. Pour the pumpkin Alfredo mixture over the pasta and toss until fully incorporated.

            Transfer the pasta mixture into a greased 9x13 inch baking dish.

              Sprinkle the shredded mozzarella cheese evenly over the top. If desired, add breadcrumbs for an extra crunchy topping.

                Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden.

                  Remove from the oven and let it sit for 5 minutes before serving.

                    Garnish with chopped fresh parsley before serving for a pop of color.

                      Prep Time, Total Time, Servings: 15 mins | 45 mins | 6 servings