Creamy, comforting, and surprisingly nourishing, this Cheesy Pasta Bake with Pumpkin-Tomato Sauce is the kind of weeknight dinner you’ll want to make on repeat. With the sweetness of pumpkin mellowing the tang of tomatoes, and a golden cheesy crust sealing it all together, every bite is savory, smooth, and soul-warming.

Whether you’re trying to sneak in extra veggies or just craving a cozy pasta dish that feels indulgent but is secretly balanced, this one delivers. It pairs beautifully with a crisp side salad or garlic bread for a complete meal.

What Kind of Pasta Should I Use?

You can use any short pasta that holds sauce well—penne, rigatoni, rotini, or shells all work great. For a more protein-rich option, go for lentil or chickpea pasta. If you’re cooking for picky eaters, stick with classic elbow macaroni or fusilli to keep things familiar.

Ingredients for the Cheesy Pasta Bake with Pumpkin-Tomato Sauce

12 oz penne pasta
1 tbsp olive oil
1 small onion, finely chopped
3 garlic cloves, minced
1 can (15 oz) pumpkin puree
1 can (14.5 oz) diced tomatoes
1/2 cup vegetable or chicken broth
1/2 tsp dried oregano
1/4 tsp ground nutmeg
Salt and pepper to taste
1/2 cup heavy cream or full-fat coconut milk
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 cup shredded cheddar cheese (optional, for topping)
Fresh parsley for garnish

Cheesy Pasta Bake with Pumpkin-Tomato Sauce (1)

How To Make the Cheesy Pasta Bake with Pumpkin-Tomato Sauce

Step 1: Cook the Pasta

Boil a large pot of salted water and cook the pasta until just al dente. Drain and set aside.

Step 2: Sauté the Aromatics

In a large skillet, heat olive oil over medium heat. Add chopped onion and cook until soft, about 5 minutes. Stir in garlic and cook for another 1 minute.

Step 3: Make the Sauce

Add pumpkin puree, diced tomatoes (with juice), broth, oregano, nutmeg, salt, and pepper. Simmer for 10 minutes until thickened slightly. Stir in cream and remove from heat.

Step 4: Combine and Layer

Preheat oven to 375°F. In a large mixing bowl, combine cooked pasta with the pumpkin-tomato sauce and mozzarella and Parmesan cheeses. Mix until fully coated.

Step 5: Bake to Golden Perfection

Pour the pasta mixture into a greased baking dish. Sprinkle with cheddar cheese (if using). Bake for 20-25 minutes until bubbly and golden on top.

How to Serve and Store Your Cheesy Pasta Bake

Serve your pasta bake hot, garnished with chopped parsley and extra Parmesan if desired. It pairs wonderfully with a green salad dressed with vinaigrette or crusty bread for scooping up the extra sauce.

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave, adding a splash of broth if it seems dry. This dish also freezes well—just wrap tightly and thaw overnight before reheating.

Frequently Asked Questions

Can I use fresh pumpkin instead of canned?

Yes! Roast and puree fresh pumpkin until smooth. You’ll need about 1 3/4 cups to substitute one 15 oz can.

Can I make it dairy-free?

Absolutely. Use coconut milk instead of cream and swap in your favorite dairy-free cheese alternatives.

Is this dish kid-friendly?

Very! The mild pumpkin balances out the tomato, and the cheesy topping makes it a hit with kids.

What proteins can I add?

Shredded chicken, cooked ground turkey, or even white beans would be great add-ins for extra protein.

Can I make this ahead?

Yes, you can assemble the pasta and sauce in the baking dish, cover, and refrigerate for up to 24 hours. Just add 5-10 extra minutes to the bake time if it’s cold.

Want More Pasta Bake Ideas?

If you love this Cheesy Pasta Bake with Pumpkin-Tomato Sauce, don’t miss these delicious pasta-forward dinners:

📌 Save this recipe to your Pinterest comfort food board for your next cozy dinner plan.

And tag me on your remake—did you use fresh pumpkin or canned? Did you top it with a spicy cheese blend or keep it classic?

I love seeing how you put your own twist on my dishes. Feel free to leave questions in the comments or share your favorite cheesy pasta combos!

Find more recipe inspiration over on my Pinterest: Nina Dishes

Cheesy Pasta Bake with Pumpkin-Tomato Sauce

Author: Nina Klatten
Total Time: 50 minutes
Yield: 6 servings

Print Recipe

Description

This Cheesy Pasta Bake with Pumpkin-Tomato Sauce blends cozy autumn flavors with cheesy comfort. The creamy pumpkin pairs beautifully with tangy tomatoes, wrapped in a bubbling, golden cheese topping that’s perfect for any weeknight dinner or family gathering.

Instructions

1. Boil a large pot of salted water and cook the pasta until just al dente. Drain and set aside.

2. In a large skillet, heat olive oil over medium heat. Add chopped onion and cook until soft, about 5 minutes. Stir in garlic and cook for another 1 minute.

3. Add pumpkin puree, diced tomatoes (with juice), broth, oregano, nutmeg, salt, and pepper. Simmer for 10 minutes until thickened slightly. Stir in cream and remove from heat.

4. Preheat oven to 375°F. In a large mixing bowl, combine cooked pasta with the pumpkin-tomato sauce and mozzarella and Parmesan cheeses. Mix until fully coated.

5. Pour the pasta mixture into a greased baking dish. Sprinkle with cheddar cheese (if using). Bake for 20-25 minutes until bubbly and golden on top.