Creamy Pumpkin Pasta Bake with Sage and Parmesan

Table of Contents

• Ingredients
• Instructions
• Serving suggestions
• Tips
• Questions
• Make Ahead & Storage
• Pumpkin Pasta Bake Recipe

This pumpkin pasta bake makes a cozy main when you want something easy and comforting. Roasted pumpkin is blended into a silky sauce, and extra pumpkin pieces are added for texture. The combination of ricotta, mozzarella, and parmesan gives the bake a creamy, melty finish. For a vegan version, use dairy-free ricotta, parmesan, and a shredded vegan mozzarella.

Main ingredients

• 1 pound (450 g) short pasta (ziti, penne, rigatoni, etc.)
• 1½ pounds (about 700 g) pumpkin, peeled and diced (or any winter squash)
• 2 tablespoons extra virgin olive oil, divided
• 3 cloves garlic, crushed (roast with skin on)
• 10 sage leaves (fresh preferred; dried works)
• 1 cup ricotta (or dairy-free ricotta), divided
• 1 cup grated parmesan (or dairy-free parmesan), divided
• 1 cup mozzarella (or dairy-free shredded cheese)
• ¾ cup vegetable broth or reserved pasta water
• 1½ teaspoons salt, divided; ½ teaspoon freshly ground black pepper

Optional

• Red pepper flakes (¼–½ teaspoon)
• Grated nutmeg (⅛–¼ teaspoon)
• 2–3 handfuls baby spinach, stirred in with the sauce
• ½ cup walnuts, toasted and chopped for topping

1. Roast the pumpkin

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment. Toss diced pumpkin with 1 tablespoon olive oil, 1 teaspoon salt, ¼ teaspoon black pepper, crushed garlic (skin on), and sage. Spread in a single layer and roast 20–30 minutes until fork-tender.

2. Cook the pasta

Bring a large pot of salted water to a boil. Cook the pasta very al dente—about 2 minutes less than package directions—then drain and place in a large mixing bowl. Stir occasionally so it doesn’t stick; reserve some pasta water if needed.

3. Make the pumpkin sauce

In a food processor or blender, combine half the roasted pumpkin pieces (reserve the rest), peeled roasted garlic, sage, ½ cup ricotta, ½ cup parmesan, 1 tablespoon olive oil, ½ cup vegetable broth (or pasta water), ½ teaspoon salt, and ¼ teaspoon black pepper. Blend until smooth and taste for seasoning.

4. Build the casserole

Spread about ¼ cup of the pumpkin sauce across the bottom of a baking dish. Toss the pasta with the remaining sauce, adding reserved pasta water or broth if needed to loosen. Transfer the coated pasta to the baking dish and drizzle with ¼ cup vegetable broth or reserved pasta water.

Scatter the remaining roasted pumpkin pieces over the pasta. Add small dollops of the remaining ricotta, then top with mozzarella and the remaining parmesan.

5. Bake

Bake in a preheated oven at 350°F (180°C) for about 20 minutes, until the cheese is melted and bubbling. Remove and let cool for 5 minutes before serving.

This pasta bake pairs nicely with a fresh, crunchy salad. Try a chickpea salad, avocado salad with tomato and red onion, a simple side salad, or a shaved Brussels sprouts salad with cranberries and walnuts. If you have an air fryer, crispy green beans or roasted cauliflower are quick vegetable sides that complement the dish.

How to cook pasta

For 1 pound (450 g) of pasta, use about 1 gallon (16 cups or 4 liters) of water and 2 tablespoons (30 g) salt. Cook the pasta 2 minutes less than the package suggests so it holds up during baking.

Should pasta be cooked before baking? Yes — cook very al dente (about 2 minutes less than package directions).

How long to roast diced pumpkin? Diced pumpkin typically roasts in 20–30 minutes at 400–450°F (200–230°C) until fork-tender.

Make ahead: Assemble the casserole up to 2 days in advance, cover, and refrigerate. You can also freeze the assembled dish for up to 3 months (wrap well).

Refrigerator: Store leftovers in an airtight container for 3–4 days.

Freezer: Freeze the unbaked casserole for up to 3 months. Thaw overnight in the fridge before baking.

Reheat: Add a splash of water to portions before reheating. Microwave for 1–2 minutes or reheat in a 350°F (180°C) oven for 10–15 minutes.