Creamy Baked Pumpkin Pasta with Melted Cheese

This Cheesy Baked Pumpkin Pasta features a quick, savory pumpkin sauce made with bacon, shallots, Pecorino Romano, a touch of rosemary and melted mozzarella. It’s a cozy, cheese-forward fall pasta that’s simple to prepare and bakes up with a golden top.

Pumpkin Pasta

A single can of pumpkin purée can become an unexpectedly rich and creamy sauce—perfect for a comforting baked pumpkin pasta. This recipe balances the mellow sweetness of pumpkin with savory bacon, aromatic shallots, and salty Pecorino Romano, finished under a blanket of melted mozzarella. It’s an easy weeknight dinner that also shines for fall gatherings.

What You’ll Need

Basic pantry ingredients and a short pasta shape are all you need to make this baked pumpkin pasta. Exact ingredient amounts are listed in the recipe section below.

• Pasta: Any short pasta works—penne, rigatoni, shells. Use wheat, whole wheat, gluten-free, or high-protein pasta as preferred.
• Bacon or Pancetta: Adds smoky, savory depth to the sauce.
• Shallot: Provides gentle onion flavor without overpowering the pumpkin.
• Pumpkin: Canned pumpkin purée keeps the recipe quick; homemade pumpkin purée also works and tastes great.
• Broth: Chicken or vegetable broth thins and flavors the sauce.
• Cheese: Pecorino Romano stirred into the sauce and extra Pecorino plus mozzarella for the topping.
• Seasonings: Salt, fresh black pepper and chopped fresh rosemary.

Variations

• Fresh purée: Swap canned pumpkin for homemade pumpkin purée for a slightly brighter flavor.
• Butternut: Pureed butternut squash can replace pumpkin for a milder, nutty taste.
• Gluten-free: Use your favorite gluten-free pasta if needed.
• Meat swaps: Replace bacon with pancetta, prosciutto, or Italian turkey sausage.
• Vegetarian: Omit bacon and add smoked paprika or a vegan bacon alternative for smoky notes.
• Extra greens: Stir in spinach or kale for added color and nutrition.
• Cheese swaps: Parmesan can replace Pecorino if desired.
• Herbs: Substitute sage or thyme for rosemary for a different aromatic profile.

How to Make Pumpkin Pasta Sauce

• Build flavor: Start by sautéing chopped bacon until golden, then add minced shallot to soften and release flavor.
• Create the sauce: Stir in pumpkin purée, chicken or vegetable broth, chopped rosemary and grated Pecorino Romano. Season with salt and pepper and simmer until the sauce is smooth and warmed through.
• Combine with pasta: Cook pasta until al dente, drain, then toss the pasta with the pumpkin sauce so every piece is coated.
• Bake: Place the sauced pasta in a baking dish, sprinkle with remaining Pecorino and shredded mozzarella, cover and bake until the cheese melts and the edges are lightly browned.

Baked Pumpkin Pasta — Ingredients (Serves 4)

• 8 oz uncooked whole wheat or gluten-free pasta (penne recommended)
• 2 slices center-cut bacon, chopped (or pancetta)
• 1 shallot, minced
• 15 oz pumpkin purée (canned or homemade)
• 1 cup reduced-sodium chicken or vegetable broth
• 3 tbsp grated Pecorino Romano (stirred into sauce)
• Salt and fresh black pepper, to taste
• 1/2 tsp fresh rosemary, chopped
• 1/4 cup shredded Pecorino Romano (for topping)
• 1/2 cup shredded part-skim mozzarella (for topping)

Instructions

• Preheat oven to 375°F (190°C). Lightly spray or oil a 9×9-inch baking pan. Bring a large pot of salted water to a boil.
• In a medium saucepan over medium heat, sauté the chopped bacon until golden, about 3–4 minutes. Add the minced shallot and cook another minute until fragrant.
• Add the pumpkin purée, broth, chopped rosemary and 3 tablespoons of grated Pecorino Romano. Stir to combine, then season with salt and pepper. Simmer for 8–10 minutes to meld flavors and slightly thin the mixture.
• Meanwhile, cook the pasta according to package directions until al dente. Drain and immediately toss the pasta with the pumpkin sauce so it absorbs the sauce.
• Transfer the sauced pasta to the prepared baking dish and spread evenly. Sprinkle the remaining 1/4 cup Pecorino Romano and the shredded mozzarella on top.
• Cover and bake for 25–30 minutes, or until the mozzarella is melted and the edges start to brown. Let cool 5 minutes, then portion into four generous servings.

What to Serve with Pumpkin Pasta

This hearty baked pumpkin pasta delivers about 16 grams of protein and 8 grams of fiber per serving, making it a filling main dish. Pair it with a simple green salad or a side of roasted vegetables to round out the meal. Some great options include roasted broccoli, green beans with mushrooms, or a crisp fall salad with apples and pecans.

Storage

You can prepare this dish up to a day ahead. Cover tightly and refrigerate; let sit at room temperature about 30 minutes before baking. Leftovers keep in the refrigerator for 3–4 days and can be reheated in the oven or microwave.

Nutrition Notes

Per serving (approximately 1 generous cup): about 307 calories, 16g protein, 49g carbohydrates, 7g fat, 8g fiber. Exact values vary by ingredient brands and portion sizes.

Tips for Success

• If the sauce feels too thick while simmering, add additional broth a splash at a time until you reach a silky consistency.
• Use freshly grated Pecorino Romano for the best flavor and melting quality.
• For a vegetarian version, omit bacon and add a pinch of smoked paprika or a splash of liquid smoke to replicate the savory, smoky note.
• Let the baked pasta rest a few minutes before serving so it sets slightly and slices hold their shape.