Baked pumpkin pasta is the ultimate fall comfort meal. It’s creamy, cheesy, and full of cozy flavor from the pumpkin and crispy pancetta. Easy to make and even better the next day, it’s one of those recipes you’ll keep coming back to.
Ingredients
Here’s what you’ll need to make this cozy baked pumpkin pasta. Everyday ingredients come together to create a creamy, savory dish with that signature fall comfort and a touch of Italian flair.
- Pumpkin purée: The base of the sauce, giving it that creamy texture and subtle sweetness that makes this baked pumpkin pasta feel so cozy.
- Pancetta: Adds salty, crispy bites that balance the richness of the sauce. Bacon works too, but pancetta keeps it more Italian.
- Whole milk or half-and-half: Creates that silky sauce without feeling heavy; half-and-half makes it extra creamy.
- Parmesan or pecorino: Brings the salty, umami punch that ties everything together and balances the pumpkin’s sweetness.
- Mozzarella: Melts into that golden, bubbly top everyone loves in a baked pasta.
- Ziti or rigatoni: The best shapes for holding onto all that creamy pumpkin sauce.
- Garlic: Adds warmth and depth—just enough to make the sauce feel homemade and comforting.
- Sage or thyme: A little fresh herb goes a long way for that fall flavor moment.
- Nutmeg: The secret ingredient that makes the pumpkin taste fuller and more complex.
See recipe card for full list and quantities of ingredients.
Serving Suggestions
This baked pumpkin pasta is hearty enough to serve on its own, but it’s even better with a crisp green salad or roasted brussels sprouts on the side. Pair it with a glass of white wine or sparkling cider to balance the richness. If you want to stretch it for a crowd, add warm bread or garlic knots for dipping. It also reheats beautifully, so leftovers make a great next-day lunch.
📋 Recipe
Baked Pumpkin Pasta
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Equipment
- Large pot (for pasta)
- Skillet or saucepan
- 9x13 baking dish
- Wooden spoon
- Slotted spoon
Ingredients
For the Sauce:
- 6 oz diced pancetta or chopped bacon
- 2 tablespoon olive oil or butter
- 3 cloves garlic minced
- 1½ cups pumpkin purée not pie filling
- 1 cup whole milk or half-and-half
- ½ cup chicken or vegetable broth
- ½ cup grated parmesan or pecorino
- ½ teaspoon chili flakes optional
- ¼ teaspoon nutmeg
- Kosher salt & black pepper
For Assemble:
- 1 lb ziti or rigatoni or penne
- 1 cup shredded mozzarella
- ½ cup ricotta optional, for creaminess
- ¼ cup extra parmesan for topping
- 1 tablespoon chopped sage or thyme
Instructions
- Cook the pasta: Boil ziti in salted water until just al dente (1–2 minutes shy of the package). Drain and reserve ½ cup pasta water.
- Crisp the pancetta: In a large skillet over medium heat, cook pancetta until golden and crispy. Use a slotted spoon to transfer to a paper towel-lined plate. Leave a little rendered fat in the pan.
- Make the pumpkin sauce: In the same skillet, add olive oil or butter if needed. Sauté garlic until fragrant, about 1 minute. Stir in pumpkin purée, milk, broth, nutmeg, chili flakes, and a pinch of salt and pepper. Simmer 3–5 minutes until warmed and slightly thickened. Stir in parmesan to melt. Add a splash of pasta water if it gets too thick.
- Combine: Toss the cooked pasta with the sauce until coated. Fold in half the crispy pancetta and half the mozzarella (and ricotta, if using).
- Bake: Transfer to a 9x13” baking dish. Top with remaining mozzarella, parmesan, and pancetta. Sprinkle chopped sage on top. Bake at 400°F for 20–25 minutes until bubbly and golden on top.
- Serve: Let rest 5 minutes before scooping. Perfect with a simple arugula or brussels salad and a glass of wine.
Notes
- Make-ahead: Assemble earlier in the day, refrigerate, and bake before serving (add 5–10 minutes bake time).
- Vegetarian version: Skip the pancetta
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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