There’s something so comforting about a bubbling casserole dish on a cool autumn evening—and this Cheesy Pumpkin Pasta Casserole is the perfect example. Creamy, cheesy, and full of cozy fall flavor, it’s the kind of dish that feels indulgent but still brings a touch of seasonal warmth. The pumpkin purée blends beautifully with garlic, herbs, and cheese to create a luscious sauce that clings to every bite of pasta. It’s rich, golden, and absolutely irresistible fresh out of the oven.
I first made this recipe one chilly November night when I wanted something hearty but a little different from my usual mac and cheese. That first spoonful—creamy, cheesy, with just a hint of pumpkin sweetness—had me hooked. Since then, it’s become a go-to comfort meal in my kitchen. It’s crowd-pleasing, kid-friendly, and elegant enough for a casual fall dinner party or Thanksgiving side dish.
Why You’ll Love This Recipe
This Cheesy Pumpkin Pasta Casserole is the ultimate fall comfort food—creamy, cheesy, and full of flavor. The pumpkin adds a subtle sweetness and velvety texture that balances perfectly with garlic, Parmesan, and herbs. You get all the coziness of a baked pasta dish with a seasonal twist that makes it special.
You’ll also love how versatile it is. You can make it vegetarian, add protein like sausage or chicken, or sneak in extra veggies like spinach or mushrooms. It’s make-ahead friendly, reheats beautifully, and is guaranteed to be a hit with everyone at the table.
What You’ll Need
- 12 ounces pasta (penne, rigatoni, or shells work best)
- 2 tablespoons butter
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups milk (whole or 2%)
- 1 cup pumpkin purée (not pumpkin pie filling)
- ½ teaspoon ground nutmeg
- 1 teaspoon dried sage or thyme
- Salt and black pepper, to taste
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ½ cup ricotta cheese or cream cheese (optional for extra creaminess)
- ½ cup breadcrumbs
- 1 tablespoon olive oil or melted butter (for topping)
- Optional garnish: chopped parsley or extra Parmesan
Pro Tips
- Use short pasta. Penne or rigatoni hold the sauce best and bake evenly.
- Don’t overcook the pasta. Boil until just al dente—it will finish cooking in the oven.
- Whisk constantly when making the sauce. This keeps it smooth and lump-free.
- Add extra cheese on top for that irresistible golden crust.
- Let it rest. Allow the casserole to cool for 5–10 minutes before serving so it sets nicely.
Tools You’ll Need
- Large pot for boiling pasta
- Saucepan for the pumpkin sauce
- Whisk
- 9×13-inch casserole dish
- Mixing spoon or spatula
- Measuring cups and spoons
Substitutions and Variations
- Gluten-free: Use gluten-free pasta and flour.
- Vegan: Swap butter for olive oil, milk for oat milk, and cheese for vegan alternatives.
- Add-ins: Mix in spinach, mushrooms, or cooked sausage for extra flavor.
- Spice it up: Add a pinch of cayenne or crushed red pepper flakes.
- Cheese swap: Try Gruyère or cheddar instead of mozzarella for deeper flavor.
Make Ahead Tips
- Assemble ahead: Prepare the casserole up to the baking step, cover tightly, and refrigerate for up to 24 hours. Bake just before serving.
- Freeze unbaked: Wrap securely and freeze for up to 2 months. Thaw overnight before baking.
- Reheat leftovers: Warm in the oven at 350°F until heated through, or microwave individual servings.
Instructions
Step 1: Cook the Pasta
Preheat oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook pasta until just al dente. Drain and set aside.
Step 2: Make the Pumpkin Sauce
In a saucepan, melt butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Whisk in flour and cook for 1 minute to create a roux. Slowly pour in milk, whisking constantly until smooth and thickened, about 3–4 minutes.
Step 3: Add Pumpkin and Seasonings
Whisk in pumpkin purée, nutmeg, sage (or thyme), salt, and pepper. Stir until combined and heated through. Taste and adjust seasoning as needed.
Step 4: Add Cheese
Remove from heat and stir in 1 cup mozzarella, Parmesan, and ricotta (if using) until melted and creamy.
Step 5: Combine with Pasta
In a large mixing bowl, combine the cooked pasta with the pumpkin cheese sauce. Stir gently until evenly coated.
Step 6: Assemble the Casserole
Transfer the mixture into a greased 9×13-inch baking dish. In a small bowl, mix breadcrumbs with olive oil or melted butter, then sprinkle evenly over the top. Finish with the remaining ½ cup of mozzarella.
Step 7: Bake
Bake uncovered for 25–30 minutes, until bubbly and golden on top.
Step 8: Rest and Serve
Let the casserole rest for 5–10 minutes before serving. Garnish with fresh parsley or extra Parmesan.
Serving Suggestions
- Pair with a crisp green salad or roasted vegetables.
- Serve with garlic bread or warm dinner rolls.
- Add a sprinkle of red pepper flakes or truffle oil for an elevated finish.
- Enjoy with a glass of Chardonnay or sparkling apple cider.
- Serve as a main dish or a hearty side for holiday meals.
Leftovers and Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F until warmed through, or microwave single portions with a splash of milk to maintain creaminess.
Nutrition and Benefits
- Rich in vitamin A: Pumpkin provides a boost for vision and immune health.
- Protein and calcium: Cheese and milk add bone-strengthening nutrients.
- Comforting yet wholesome: Satisfying and filling with real, simple ingredients.
- Perfect for make-ahead meals: Great for meal prep or entertaining.
Recipe FAQ
1. Can I use canned pumpkin?
Yes—just make sure it’s pure pumpkin purée, not pumpkin pie filling.
2. Can I make this vegan?
Absolutely. Use dairy-free butter, milk, and cheese alternatives—it’s just as creamy.
3. Can I add meat?
Yes! Cooked sausage, pancetta, or shredded chicken blend beautifully with the sauce.
4. How can I make it extra cheesy?
Add another ½ cup of mozzarella or a sprinkle of Gruyère to the topping.
5. Can I make it gluten-free?
Yes—use gluten-free pasta and substitute cornstarch for the flour in the sauce.
6. What if my sauce is too thick?
Add a splash of milk or broth while mixing to loosen the texture.
7. Can I freeze leftovers?
Yes, freeze in portions for up to 2 months. Thaw overnight and reheat in the oven.
Creamy, Cheesy, and Comforting in Every Bite
This Cheesy Pumpkin Pasta Casserole is everything cozy cooking should be—warm, creamy, and deeply satisfying. The subtle sweetness of pumpkin paired with gooey cheese and golden breadcrumbs makes every forkful a little piece of autumn comfort. Whether it’s for a weeknight dinner or a festive fall gathering, this dish is a guaranteed crowd-pleaser that celebrates the season deliciously.