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Baked Pumpkin Pasta

Creamy baked pumpkin pasta with crispy pancetta, melty cheese, and cozy fall flavors. Comforting, easy, and perfect for weeknight dinners.
Course Main Dish, Salad/Main Dish/Side Dish
Cuisine Italian American
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 8 Servings
Calories 462kcal
Author Meghan Birnbaum

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

Nutrition

Serving: 1Serving | Calories: 462kcal | Carbohydrates: 50g | Protein: 18g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 42mg | Sodium: 429mg | Potassium: 355mg | Fiber: 3g | Sugar: 5g | Vitamin A: 7493IU | Vitamin C: 2mg | Calcium: 223mg | Iron: 2mg