• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Plant Based School
  • Home
  • Recipes
  • About Us
  • Navigation Menu: Social Icons

    • Instagram
    • Pinterest
    • TikTok
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • About Us
  • All Recipes
  • Mains
  • Pasta
  • Sweet
  • Collections
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • ×

    Home » Pasta

    Pumpkin Pasta Bake

    Published: Dec 29, 2022 · by Nico

    Jump to Recipe

    Perfect for fall and winter, this vegetarian and vegan-friendly pumpkin pasta bake is a sure crowd-pleaser. It's an easy-to-make casserole dish with just 10 tasty ingredients.

    You'll get an easy, comforting, and family-friendly dinner with a creamy pumpkin sauce, tender pumpkin pieces, and a delicious mix of cheeses.

    Pumpkin pasta bake and sage
    On this page:
    • Ingredients
    • Instructions
    • Serving suggestions
    • Tips
    • Questions
    • Make Ahead & Storage
    • More Pasta Dishes
    • More Sunday Dinner Ideas
    • Recipe

    Check out our Easy Pasta Recipes

    This pumpkin pasta bake is an excellent main dish when you feel like something cozy, comforting, and easy to make.

    We toss the pasta in a terrific roasted pumpkin sauce that you can make in a food processor and add roasted pumpkin pieces. The different textures and rich pumpkin flavor make this dish a winner!

    It's perfect for the whole family and a great and subtle way to add more veggies to your plate.

    For this recipe, we use pumpkin, but you can use any winter squash, such as butternut squash, delicata squash, kabocha squash, and more.

    The recipe is vegetarian, and we combine mozzarella cheese, ricotta cheese, and parmesan cheese to make this dish tasty, creamy, and melty.

    However, we also tested this with dairy-free cheese alternatives such as our vegan ricotta, vegan parmesan, and a store-bought shredded vegan cheese, and it turned out fantastic!

    Pumpkin pasta on a white plate

    Ingredients

    Ingredients pumpkin pasta bake

    Pumpkin

    You can make this recipe with any pumpkin and winter squash, such as delicata squash, acorn squash, butternut squash, hubbard squash, spaghetti squash, turban squash, green or red kabocha squash, sweet dumpling squash, red Kuri squash, buttercup squash, and carnival squash.

    We don't use pumpkin puree in this recipe. Instead, we make the sauce with roasted pumpkin.

    To speed things up, we recommend purchasing peeled and diced pumpkins.

    Pasta

    You can use any type of short pasta such as ziti, maccheroni, rigatoni, penne, fusilli, rotini, conchiglie, and more.

    We haven't tried this with gluten-free pasta.

    Cheese or dairy-free cheese

    For pasta bakes, we use diced fresh mozzarella, ricotta, and grated parmesan cheese. It's a beautiful combination that most people love.

    To make this recipe vegan, you can substitute store-bought or homemade vegan ricotta for whole milk ricotta, store-bought or homemade vegan parmesan for the parmesan, and store-bought vegan shredded cheese for the mozzarella.

    Garlic

    You can use fresh garlic cloves or garlic powder.

    Olive oil

    We recommend extra virgin olive oil because it has a fruitier and more pleasant flavor.

    Sage

    Sage is delicious with pumpkin and winter squashes, so we recommend using it. Of course, fresh sage is best, but the recipe works well with dried sage.

    If you can't find sage, substitute another sturdy herb such as thyme or rosemary.

    Vegetable broth or reserved pasta water

    Vegetable broth adds some extra flavor, but reserved pasta water works well too. Pick your favorite.

    Salt and pepper

    We use sea salt or kosher salt and freshly ground black pepper.

    Optional ingredients

    • Red pepper flakes: ¼ to ½ teaspoon for heat.
    • Grated nutmeg: ⅛ to ¼ teaspoon for a cozy wintery aroma.
    • Baby spinach: 2 to 3 handfuls mixed in with the sauce.
    • Walnuts: about ½ cup, crushed, toasted, and sprinkled on top. They add crunch and a nutty flavor.
    Pumpkin pasta bake with silver spoon

    Instructions

    Roast the pumpkin

    Preheat the oven to 400°F or 200°C. Line a baking sheet with parchment paper.

    Peel and chop the pumpkin into 1-Inch dice. Add it to the baking tray, and toss with salt, black pepper, crushed garlic with the peel on, and sage leaves.

    Arrange on a single layer and bake for 20 minutes or until fork-tender.

    roasted pumpkin on a baking tray

    Cook the pasta

    Cook the pasta very al dente, as per package instructions minus 2 minutes, in a large pot of salted water, then drain it and transfer it into a large mixing bowl.

    Tip: once in the bowl, stir the pasta occasionally so that it doesn't stick together. We don't think it's necessary to add oil to it, but you can do so if you like.

    ziti pasta in a bowl

    Make the sauce

    Transfer half of the roasted pumpkin, garlic (without peel), and sage to a food processor or blender.

    Add half of the ricotta cheese, half of the parmesan, olive oil, and ½ cup of water or vegetable broth, salt, and black pepper.

    food processor with roasted pumpkin and cheeses

    Blend until smooth, then taste and adjust for salt and pepper.

    pumpkin sauce in food processor

    Build the casserole

    Cover the bottom of your baking dish with ¼ cup of pumpkin pasta sauce.

    Pumpkin ricotta sauce in baking pan

    Mix the remaining pumpkin sauce with the pasta. Add some reserved pasta water or vegetable broth if the sauce is too thick.

    ziti pasta with pumpkin sauce in a bowl

    Transfer the pasta onto the baking dish and drizzle with ¼ cup of vegetable broth or reserved pasta water.

    Pumpkin pasta in a baking pan

    Add the remaining pumpkin pieces on top of the pasta.

    Pumpkin pieces on top of pasta

    Add small dollops of ricotta, then sprinkle with mozzarella and grated parmesan cheese.

    parmesan cheese and mozzarella sprinkled on pasta

    Bake

    Bake in a preheated oven at 350°C or 180°C for about 20 minutes until the cheese melts.

    Take out of the oven, let cool down for 5 minutes before serving.

    Pumpkin pasta bake after baking

    Serving suggestions

    Pumpkin pasta bake is a fulfilling recipe that goes well with a salad to add a crunchy and fresh side dish to your dinner:

    • Chickpea salad: ready in 15 minutes, with a tangy, creamy mustard dressing.
    • Avocado salad with tomato and red onion, green and creamy side salad.
    • Easy side salad: with few ingredients, this salad takes just 5 minutes to toss together.
    • Shaved Brussels sprout salad with cranberries and walnuts, a great side salad for autumn and winter!
    • Kale salad with pumpkin: a great pairing with pumpkin pasta bake if you have leftover roasted pumpkin!
    • Shaved Brussels Sprouts Salad
    • Kale Salad
    • Avocado Salad
    • Side Salad

    Got an air fryer? Make a quick and easy vegetable side dish with these colorful recipes:

    • Air fryer cauliflower ready in 20 minutes!
    • Easy air fryer green beans, a 15-minute tender side dish idea.
    • Crispy air fryer asparagus: juicy and lemony, perfect with pasta and stews!
    • Quick air fryer eggplant: ready in 20 minutes, a great way to eat eggplant.

    Tips

    How to cook pasta?

    You'll need about 1 gallon (16 cups or 4 liters) of water and 2 tablespoons (30 grams) of salt to cook 1 pound (450 grams) of pasta to feed about 5 people.

    Questions

    Should pasta be cooked before pasta bake?

    Yes, you should pre-cook the pasta very al dente - 2 minutes less than instructed on the package - and in plenty of salted boiling water.

    How long does it take to bake a pumpkin?

    Diced pumpkin takes about 20 to 30 minutes to bake and get fork-tender fully. The temperature of the oven should be between 400°F or 200°C and 450°F or 230°C.

    Make Ahead & Storage

    Make Ahead: pumpkin pasta bake is an excellent recipe to make ahead. Build the pasta in the casserole up to 2 days ahead of time, cover it in plastic wrap, and store it in the fridge or for up to 3 months in the freezer. Then, on the day, thaw and bake it as instructed.

    Refrigerator: keep leftovers in the fridge for up to 3 to 4 days, wrapped in plastic or an airtight container. You can keep the pasta baked in the fridge before baking for up to 2 days.

    Freezer: you can freeze pumpkin pasta before baking it for up to 3 months. Wrap the casserole in 3 layers of plastic wrap and freeze. Make sure your casserole is freezer friendly.

    Thaw: thaw frozen pasta bake in the fridge, overnight, or during the day, then bake in a preheated oven as instructed.

    Reheat: before reheating, drizzle a couple of tablespoons of water on each portion of pasta bake, then reheat in the microwave for 2 minutes. You can also reheat it in a preheated oven at 350°F or 180°C for 10-15 minutes.

    Pumpkin pasta bake with herbs

    More Pasta Dishes

    If you love creamy pasta recipes, get new ideas from these easy and comforting meals:

    • Artichoke pasta bake: a creamy Italian pasta favorite perfect as a make-ahead dinner
    • Butternut squash pasta: ready in 30 minutes with a velvety, creamy butternut squash sauce
    • Kabocha squash pasta: easy and creamy weekday pasta with a smooth and cheesy sauce
    • Spinach pasta with ricotta: ready in 20 minutes and with easy-to-find ingredients
    • Pasta e Fagioli: pasta with beans in a hearty stew and with fresh Italian herbs
    • Pasta al Limone: super easy lemon pasta with ricotta; make it vegetarian or vegan!
    • Hummus pasta: store-bought or homemade hummus and sautéed mushrooms in a pan; this is pasta comfort food!
    • Hummus Pasta
    • Pasta al Limone
    • Butternut Squash Pasta
    • Pasta e Fagioli

    More Sunday Dinner Ideas

    Are you looking for a special plant-based meal to serve to guests and your family? Take a peek at these comforting and family-favorite meals:

    • Vegetarian meatballs with crumbled tofu and fresh herbs in a rich marinara sauce
    • Tofu Cacciatore: elegant and vegetarian dinner idea instead of chicken cacciatore
    • Easy Italian bean stew with pinto beans, Italian herbs, and a rustic tomato sauce
    • Pasta e Ceci pasta with chickpeas in a comforting Italian soup
    • Eggplant Parmigiana: tender eggplant slices with tomato sauce, an Italian classic!
    • Tofu Meatballs with Marinara Sauce
    • Tofu Cacciatore
    • Bean Stew
    • Eggplant Parmigiana

    For many more dinner ideas, check out our mains category page.

    Recipe

    Pumpkin pasta bake and sage leaves

    Pumpkin Pasta Bake

    Author: Nico
    Perfect for fall and winter, this vegetarian and vegan-friendly pumpkin pasta bake is a sure crowd-pleaser. It's an easy-to-make casserole dish with just 10 tasty ingredients.
    You'll get an easy, comforting, and family-friendly dinner with a creamy pumpkin sauce, tender pumpkin pieces, and a delicious mix of cheeses.
    Print Recipe Pin Recipe Share Recipe
    5 from 1 vote
    Prep Time 15 mins
    Cook Time 20 mins
    Roasted pumpkin 20 mins
    Total Time 55 mins
    Course Dinner
    Cuisine American Italian
    Servings 6 people
    Calories 548 kcal

    Equipment

    • Food processor or blender
    • Baking dish or casserole dish (we use a 13x9-inch or 33x22 cm but slightly smaller sizes work well too)

    Ingredients
     
     

    • 1 pound pasta any short type
    • 1½ pounds pumpkin diced, sub with any winter squash
    • 2 tablespoons extra virgin olive oil divided, 1 tablespoon for roasted pumpkin, 1 tablespoon for pumpkin sauce
    • 3 cloves garlic crushed, with peel on
    • 10 leaves sage
    • 1½ teaspoons salt divided, 1 teaspoon for roasted pumpkin, ½ teaspoon for pumpkin sauce
    • ½ teaspoon black pepper
    • 1 cup ricotta or dairy-free ricotta, divided, ½ in sauce, ½ on pasta.
    • 1 cup parmesan or dairy-free parmesan, divided, ½ in sauce and ½ on pasta.
    • 1 cup mozzarella or dairy-free cheese, shredded or diced
    • ¾ cup vegetable broth or reserved pasta water

    Instructions
     

    ROAST THE PUMPKIN

    • Preheat oven to 400°F or 200°C. Line baking sheet with parchment paper.
      Peel and chop pumpkin into 1-Inch dice.
      Add to baking tray and toss with 1 tablespoon olive oil, 1 teaspoon salt, ¼ teaspoon black pepper, crushed garlic with peel on, and sage leaves.
      Arrange on a single layer and bake for 20 minutes or until fork tender.
      roasted pumpkin on a baking tray

    COOK THE PASTA

    • Cook pasta as per package instructions minus 2 minutes in a large pot of salted boiling water, then drain it and transfer it to a large mixing bowl.
      ziti pasta in a bowl

    MAKE PUMPKIN SAUCE

    • To a food processor, add ½ of the roasted pumpkin dice, roasted garlic without peel, sage, ½ of the ricotta, ½ of the parmesan, 1 tablespoon olive oil, ½ teaspoon salt, ¼ teaspoon black pepper, and ½ cup vegetable broth.
      food processor with roasted pumpkin and cheeses
    • Blend until smooth, taste and adjust for salt and pepper.
      pumpkin sauce in food processor

    BUILD THE PASTA BAKE

    • Cover the bottom of your baking dish with ¼ cup of pumpkin sauce.
      Pumpkin ricotta sauce in baking pan
    • Toss pasta with remaining pumpkin sauce until fully coated, then transfer it into baking dish.
      Drizzle with ¼ cup vegetable broth.
      Pumpkin pasta in a baking pan
    • Add remaining roasted pumpkin dice on top.
      Pumpkin pieces on top of pasta
    • Add small dollops of remaining ricotta.
      ricotta on top of pumpkin and pasta
    • Cover with mozzarella and remaining parmesan.
      parmesan cheese and mozzarella sprinkled on pasta
    • Bake in a preheated oven at 350°C or 180°C for about 20 minutes or until the cheese melts.
      Pumpkin pasta bake and garlic and sage
    • Take out of the oven, let cool down for 5 minutes before serving.
      Pumpkin pasta on a white plate

    Notes

    Nutritional information is an estimate for 1 serving of pumpkin pasta bake out of 6 servings.
    SUBSTITUTIONS
    • Pumpkin: sub any winter squash such as delicata squash, acorn squash, butternut squash, hubbard squash, spaghetti squash, turban squash, green or red kabocha squash, sweet dumpling squash, red Kuri squash, buttercup squash, and carnival squash.
    • Ricotta: sub store-bought dairy-free ricotta or our homemade vegan ricotta.
    • Parmesan: sub store-bought dairy-free parmesan or our homemade vegan parmesan.
    • Mozzarella: sub store-bought dairy-free shredded cheese that melts.
    • Fresh Sage: sub dried sage, thyme, or rosemary.
    • Optional ingredients: you can add 3 handfuls of spinach mixed with the pasta before baking, grated nutmeg, red pepper flakes, and crushed walnuts on top.
     
    COOKING PASTA TIP
    • Cook the pasta very al dente so that when it bakes in the oven it won't overcook. 2 minutes less than instructed on package is enough.
    • You'll need about 1 gallon (16 cups or 4 liters) of water and 2 tablespoons (30 grams) of salt to cook 1 pound (450 grams) of pasta.
     
    MAKE AHEAD AND STORAGE
    Make Ahead: pumpkin pasta bake is an excellent recipe to make ahead. Build the pasta in the casserole up to 2 days ahead of time, cover it in plastic wrap, and store it in the fridge or for up to 3 months in the freezer. Then, on the day, thaw and bake it as instructed.
    Refrigerator: keep leftovers in the fridge for up to 3 to 4 days, wrapped in plastic or an airtight container. You can keep the pasta baked in the fridge before baking for up to 2 days.
    Freezer: you can freeze pumpkin pasta before baking it for up to 3 months. Wrap the casserole in 3 layers of plastic wrap and freeze. Make sure your casserole is freezer friendly.
    Thaw: thaw frozen pasta bake in the fridge, overnight, or during the day, then bake in a preheated oven as instructed.
    Reheat: before reheating, drizzle a couple of tablespoons of water on each portion of pasta bake, then reheat in the microwave for 2 minutes. You can also reheat it in a preheated oven at 350°F or 180°C for 10-15 minutes.

    Nutritional Values

    Nutrition Facts
    Pumpkin Pasta Bake
    Amount Per Serving
    Calories 548 Calories from Fat 180
    % Daily Value*
    Fat 20g31%
    Saturated Fat 10g63%
    Trans Fat 0g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 8g
    Cholesterol 47mg16%
    Potassium 635mg18%
    Carbohydrates 67g22%
    Dietary Fiber 3g13%
    Sugar 6g7%
    Protein 26g52%
    Vitamin A 10093IU202%
    Vitamin B6 0.2mg10%
    Vitamin C 11mg13%
    Vitamin E 2mg13%
    Vitamin K 6µg6%
    Calcium 420mg42%
    Folate 39µg10%
    Iron 2mg11%
    Manganese 1mg50%
    Magnesium 70mg18%
    Zinc 3mg20%
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you like this recipe?We are not much on Instagram, Facebook, and Pinterest. Leave us a comment below instead, it would mean the world to us 🙂

    If you liked this pumpkin pasta bake, you might also enjoy:

    • 40 Easy Meatless Meals
    • 40 Best Vegetable Sides
    • 40 easy dinners
    • 40 Easy Pasta Recipes

    « Focaccia
    Artichoke Pasta »

    Reader Interactions

    Leave a comment and star rating :-) Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Nico and Louise founders of the Plant-Based School.

    Hi, we are Nico and Louise, and we love cooking! Welcome to our blog.

    Here we share everyday plant-forward recipes, to help you and your family eat more veggies.

    Omnivores, flexitarians, vegetarians, and vegans, you are ALL WELCOME to this community.

    More about us →

    Trending

    • Lentil Curry
    • Vegan Mushroom Pasta
    • Cauliflower Lentil Salad
    • Chickpea Soup

    Seasonal

    • Roasted Sweet Potatoes
    • Broccoli Pasta
    • Cauliflower Soup
    • Lentil bolognese

    We make sure our recipes are delicious and nutritious!

    plant-based nutrition certificate from ecornell

    Footer

    ↑ back to top

    Top Recipes
    Vegan Custard
    Potato gnocchi
    Easy Focaccia
    Rice salad
    Vegan Ricotta

    Top Compilations
    Best Tofu Recipes
    Vegan Pasta Recipes
    Easy Dinners
    Best Plant-Based Desserts
    Vegan Appetizers

    Most Shared
    Eggplant Parmigiana
    Vegan Mayo
    Vegan melted cheese
    Hummus
    Roasted sweet potatoes

    HOME ABOUT RECIPES SUBSCRIBE PRIVACY POLICY NUTRITION DISCLAIMER IMPRINT

    Copyright © 2023 The Plant Based School