Three Cheese Pumpkin Pasta Bake
Warm up your fall nights with Three Cheese Pumpkin Pasta Bake! This creamy, cheesy, pumpkin-packed dish is the ultimate comfort food for cozy dinners or holiday feasts. Easy to make and bursting with autumn flavors!
Where are my savory pumpkin lovers at?
Don’t get me wrong, I love a good pumpkin muffin or pumpkin cookie as the next gal. But there’s something about a cheesy, savory pumpkin dish that makes me giddy.
There’s nothing quite like gathering around a bubbling, cheese-oozing dish like this Three Cheese Pumpkin Pasta Bake. This indulgent, fall-inspired meal combines the creamy, earthy sweetness of pumpkin with a trio of rich cheeses, all baked into a comforting pasta dish that’s perfect for family dinners, holiday gatherings, or chilly evenings. It’s a total crowd-pleaser.
What makes this dish irresistible is the textures and flavors. The pumpkin lends a velvety, fall depth, while the three cheeses create a gooey, savory balance. Tossed with pasta and baked to golden perfection, it’s a versatile dish you can customize with your favorite spices, veggies, or proteins.
Serve it straight from the oven for a rustic vibe, or pair it with a crisp salad for a complete meal. In case you need a few more savory pumpkin recipes in your arsenal, try these bad boys: Pumpkin Gnocchi Bake, Cheesy Beef & Pumpkin Enchiladas, and Beef & Bean Pumpkin Stew.
Okay, ready to dive in? Letttttts GO!
Ingredients Used to Make Three Cheese Pumpkin Pasta Bake
The Three Cheese Pumpkin Pasta Bake is a rich, comforting fall dish that combines the creamy, earthy sweetness of pumpkin with a trio of cheeses and tender pasta for a cozy, baked meal. You’ll need the following ingredients:
- Pasta shells
- Shallot
- Garlic
- Olive oil
- Chicken stock
- Pumpkin puree
- Sage, Rosemary, Thyme
- Egg
- Gruyere
- Parmesan
- Mozzarella
- Kosher salt and pepper
How to Make Three Cheese Pumpkin Pasta Bake
Creating a Three Cheese Pumpkin Pasta Bake is a delightful way to craft a cozy, fall-inspired dish that combines the creamy, earthy sweetness of pumpkin with a trio of rich cheeses and tender pasta, baked to golden perfection. Follow the steps below to ensure success:
- Preheat an oven to 400 degrees. Prepare the pasta according to package directions. Drain the pasta and set aside.
- Next, in a medium bowl combine the pumpkin puree, whipping cream, chopped sage leaves, rosemary, thyme, egg, Gruyere cheese, Parmesan, kosher salt, and pepper. Stir to combine.
- In a 10-inch non-stick skillet preheated to medium-high heat add the olive oil. Next, add the shallots, garlic, kosher salt, and pepper. Cook for a few minutes until the shallots have softened. Add in the pumpkin mixture and stir to combine. Gradually whisk in the chicken stock. Add more chicken stock if you feel the sauce is too thick.
- Once the sauce has reached your desired consistency, add the reserved pasta. Toss the pasta with the sauce. Next, add the mozzarella cheese on top and bake the pasta for about 15 to 20 minutes or until golden brown. Remove from the oven and then garnish with any extra herbs.
Variations
The Three Cheese Pumpkin Pasta Bake is a versatile, fall-inspired dish that can be customized to suit various tastes, dietary preferences, or occasions while preserving its creamy pumpkin sauce, rich cheese blend, and comforting pasta base.
Spicy Sausage and Pumpkin Pasta Bake: Brown spicy Italian sausage or chorizo, crumble, and mix into the pumpkin sauce with rigatoni. Use mozzarella, cheddar, and Parmesan, and add a pinch of red pepper flakes for extra heat. Bake as usual and garnish with fresh sage.
Butternut Squash and Three Cheese Pasta Bake: Use roasted or pureed butternut squash instead of pumpkin puree for a sweeter, nuttier sauce. Keep the three-cheese blend (mozzarella, cheddar, Parmesan) and add fresh thyme for aroma. Bake with penne and a breadcrumb topping.
Mini Three Cheese Pumpkin Pasta Cups: Prepare the pumpkin sauce and cheese mixture, then toss with small pasta like ditalini. Spoon into a greased muffin tin, top with extra cheese and panko, and bake at 350°F for 15-20 minutes until golden.
Proper Storing
Short Term Storage: Allow the pasta bake to cool to room temperature . Transfer to an airtight container or cover the baking dish tightly with plastic wrap or aluminum foil. Refrigerate for up to 3 days.
Long-Term Storage: Cool the pasta bake completely. Wrap the entire dish tightly in plastic wrap, then foil, or portion into freezer-safe airtight containers or heavy-duty zip-top freezer bags. Freeze for up to 2 months for optimal quality.
Three Cheese Pumpkin Pasta Bake
Ingredients
- 1/2 lb Favorite pasta shell
- 1 large Shallot, minced
- 1 clove Garlic, minced
- 1 tbsp Olive oil
- 1 cup Chicken stock ( + more if needed)
- 1 cup Pumpkin puree
- 1 tbsp Chopped fresh sage
- 1 tbsp Chopped fresh rosemary
- 1 tbsp Chopped fresh thyme
- 1 large Egg
- 1/2 cup Shredded gruyere cheese
- 1/4 cup Finely grated Parmesan
- 3/4 cup Fresh mozzarella, torn
- 1/2 cup Heavy whipping cream
- Kosher salt and pepper to taste
Instructions
- Preheat an oven to 400 degrees. Prepare the pasta according to package directions. Drain the pasta and set aside.
- Next, in a medium bowl combine the pumpkin puree, whipping cream, chopped sage leaves, rosemary, thyme, egg, Gruyere cheese, Parmesan, kosher salt, and pepper. Stir to combine.
- In a 10-inch non-stick skillet preheated to medium-high heat add the olive oil. Next, add the shallots, garlic, kosher salt, and pepper. Cook for a few minutes until the shallots have softened. Add in the pumpkin mixture and stir to combine. Gradually whisk in the chicken stock. Add more chicken stock if you feel the sauce is too thick.
- Once the sauce has reached your desired consistency, add the reserved pasta. Toss the pasta with the sauce. Next, add the mozzarella cheese on top and bake the pasta for about 15 to 20 minutes or until golden brown. Remove from the oven and then garnish with any extra herbs.
