Cheesy Baked Pumpkin Pasta Recipe

Oh, you’re going to love this Cheesy Baked Pumpkin Pasta Recipe! It’s one of those comforting dishes that feels like a warm hug on a chilly evening. I love how the creamy pumpkin blends beautifully with just the right amount of cheese and crispy bacon, making every bite rich but still wholesome. If you’re anything like me, you’ll appreciate how this recipe can easily become a fall staple or a cozy dinner any time you want something both hearty and a little special.

What makes this Cheesy Baked Pumpkin Pasta Recipe really stand out is the balance it strikes between easy weeknight cooking and that “wow” factor at the table. It’s perfect whenever you want to impress without spending hours in the kitchen. Plus, the pumpkin adds a subtle sweetness that pairs so naturally with the savory Pecorino Romano and mozzarella—your whole family (or guests!) will be asking for seconds.

this …

Ingredients You’ll Need

The star here is definitely the pumpkin puree, which pairs so well with the sharp Pecorino Romano and melty mozzarella. I recommend grabbing center cut bacon for a rich savory punch, and using whole wheat pasta adds a nice texture and nutrition boost to this dish.

• Whole wheat pasta: I like Delallo brand—cook it just until al dente so it holds up in the bake.
• Bacon (center cut): Adds smokey flavor and crunchy texture; pancetta works well too.
• Shallot: Milder than onions, it blends gently into the sauce.
• Pumpkin puree: Homemade is delicious, but canned pumpkin works perfectly for convenience.
• Reduced-sodium chicken broth: Keeps salt in check while adding depth.
• Pecorino Romano cheese: This sharp, tangy cheese is the key to the perfect cheesy flavor.
• Fresh rosemary: Just a touch adds lovely earthy notes—don’t skip it!
• Mozzarella cheese (part-skim): I recommend Polly-O, it melts beautifully and isn’t too oily.
• Salt and black pepper: To taste, balancing and enhancing the flavors.

Variations

I love how versatile this Cheesy Baked Pumpkin Pasta Recipe is—you can easily make tweaks depending on what you have on hand or your dietary needs. Mix and match cheeses or add veggies if you feel like it; the recipe is totally forgiving and flexible.

• Vegetarian version: Skip the bacon and add sautéed mushrooms or caramelized onions instead—still super flavorful.
• Vegan adaptation: Use a plant-based mozzarella and skip the bacon; nutritional yeast can replace Pecorino for a cheesy taste.
• Spicy kick: Sprinkle in some red pepper flakes or a dash of cayenne to brighten the flavors if you want a bit of heat.
• Seasonal tweaks: Swap rosemary for sage in the fall, or fresh thyme for a subtler herb profile.

How to Make Cheesy Baked Pumpkin Pasta Recipe

Step 1: Get your oven and pasta ready

Preheat the oven to 375°F and spray a 9×9-inch baking dish with oil spray—you want that pan to be ready for the cheesy goodness. While the oven heats up, bring a large pot of salted water to a boil so you can cook your pasta al dente. Trust me, it’s key not to overcook the pasta here because it’ll keep cooking in the oven and you want to avoid mushy noodles.

Step 2: Build the flavorful pumpkin sauce

In a medium saucepan over medium heat, sauté your chopped bacon until golden and crispy—about 3 to 4 minutes. Then add the minced shallot and cook for another minute until fragrant. Stir in the pumpkin puree, chicken broth, chopped rosemary, and 3 tablespoons of Pecorino Romano cheese. Don’t forget to season with salt and fresh black pepper to taste. Let this simmer gently for 8 to 10 minutes so all the flavors meld beautifully. I learned the hard way not to rush this step—the sauce really needs this time to develop.

Step 3: Combine pasta and sauce, then bake

Once your pasta is cooked, drain it well and stir it into the pumpkin sauce, making sure every noodle is coated. Transfer this cheesy, creamy pasta mix into your prepared baking dish and spread it out evenly. Top the whole thing with the remaining shredded Pecorino Romano and mozzarella cheese. Pop it into the oven, cover it with foil, and bake for 25 to 30 minutes. You’re looking for melted cheese and lightly browned edges—this is the moment all that hard work turns into magic. Let it sit for 5 minutes before scooping—trust me, the flavors settle and the pasta firms up perfectly for serving.

How to Serve Cheesy Baked Pumpkin Pasta Recipe

Garnishes

I love topping mine with fresh chopped parsley or a sprinkle of extra Pecorino Romano right before serving for a fresh burst of flavor. A few crunchy toasted pumpkin seeds can add a fun texture contrast if you’re feeling fancy. Sometimes a drizzle of good-quality olive oil or a pinch of cracked black pepper just finishes it off perfectly.

Side Dishes

This dish is pretty rich and filling on its own, but I like pairing it with a crisp green salad dressed with lemon vinaigrette to cut through the creaminess. Roasted Brussels sprouts or garlic sautéed spinach also make wonderful side dishes that complement the savory cheese and pumpkin flavors beautifully.

Creative Ways to Present

For a cozy dinner party, I once served this in small individual ramekins topped with a little extra cheese and fresh rosemary sprigs. It makes for a lovely personal touch that feels upscale but is super easy. You could also layer it in a pretty casserole topped with crunchy breadcrumbs for texture that wows your guests.

Make Ahead and Storage

Storing Leftovers

I keep leftovers tightly covered in the fridge and they usually last 3-4 days. The flavors actually mellow and deepen overnight, so I sometimes think the leftovers taste even better! Just be sure to reheat gently to keep the cheese from drying out.

Freezing

This Cheesy Baked Pumpkin Pasta Recipe freezes pretty well. I portion it into freezer-safe containers before baking, so I can thaw and bake when ready. The texture might be slightly softer after freezing, but the flavor stays amazing—a great make-ahead meal for busy weeks.

Reheating

When reheating, I cover the pasta with foil and bake it at 350°F until warmed through—usually 15-20 minutes. You can also reheat smaller portions in the microwave, but I recommend adding a splash of chicken broth or water to keep it moist.

FAQs

Final Thoughts

I absolutely love this Cheesy Baked Pumpkin Pasta Recipe because it’s comfort food that sneaks in pumpkin so deliciously. It’s easy enough for a weeknight dinner but special enough to serve guests. Whenever I make it, the combination of creamy pumpkin, salty bacon, and melty cheeses never fails to bring everyone to the table with a smile. Give it a try—you’ll be amazed at how simple ingredients come together to create something so satisfying and memorable.

Cheesy Baked Pumpkin Pasta Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 67 reviews

• Author: Nora
• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour
• Yield: 4 servings
• Category: Main Dish
• Method: Baking
• Cuisine: Italian-American
• Diet: Low Salt

Print Recipe

Pin Recipe

---

Description

This Cheesy Baked Pumpkin Pasta is a comforting, hearty dish combining whole wheat pasta with a creamy pumpkin sauce enriched with Pecorino Romano cheese and crispy bacon. Baked to perfection, this flavorful meal offers a perfect balance of savory, cheesy, and autumnal tastes, making it an ideal option for a cozy dinner.

---

Ingredients

Pasta

• 8 oz Delallo uncooked whole wheat pasta (or gluten-free pasta)

Sauce

• 2 slices center cut bacon (chopped or pancetta)
• 1 shallot (minced)
• 15 oz homemade pumpkin puree (or canned pumpkin)
• 1 cup reduced-sodium chicken broth
• 3 tbsp grated Pecorino Romano cheese
• salt and fresh black pepper (to taste)
• 1/2 tsp fresh rosemary (chopped)

Topping

• 1/4 cup shredded Pecorino Romano cheese
• 1/2 cup shredded part-skim mozzarella (recommendation: Polly-O)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 375°F (190°C) and lightly spray a 9×9-inch baking dish with oil spray for easy release.
2. Sauté Bacon and Shallot: In a medium saucepan over medium heat, add the chopped bacon and cook until golden and crispy, about 3 to 4 minutes. Add the minced shallot and sauté for an additional 1 minute until fragrant.
3. Make Pumpkin Sauce: Add the pumpkin puree, reduced-sodium chicken broth, chopped rosemary, and 3 tablespoons of grated Pecorino Romano cheese to the saucepan. Stir well, then season with salt and freshly ground black pepper to taste. Let the mixture simmer gently for 8 to 10 minutes to meld flavors and thicken slightly.
4. Cook Pasta: While the sauce simmers, cook the whole wheat pasta according to the package directions until al dente. Drain the pasta and immediately combine it with the pumpkin sauce, stirring thoroughly to coat all noodles evenly.
5. Assemble for Baking: Transfer the pasta and sauce mixture into the prepared baking dish, spreading it out evenly. Sprinkle the top with the remaining 1/4 cup shredded Pecorino Romano and 1/2 cup shredded part-skim mozzarella cheese.
6. Bake: Cover the baking dish and bake in the preheated oven for 25 to 30 minutes, until the mozzarella has melted and the edges are lightly browned and bubbly.
7. Serve: Remove from the oven and allow to cool for about 5 minutes. Divide into 4 equal portions and serve warm for a comforting meal.

---

Notes

• You can substitute gluten-free pasta if preferred for a gluten-free option.
• For a vegetarian version, omit the bacon and use vegetable broth instead of chicken broth.
• Fresh rosemary can be replaced with 1/4 teaspoon dried rosemary if fresh is unavailable.
• Make sure not to overcook the pasta; al dente pasta will hold up better when baked.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated thoroughly.

---

Nutrition

• Serving Size: 1 generous cup
• Calories: 307
• Sugar: 5g
• Sodium: 237mg
• Fat: 7g
• Saturated Fat: 4g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 49g
• Fiber: 8g
• Protein: 16g
• Cholesterol: 14mg