It seems that every year, as soon as the weather starts to shift and the leaves begin their slow transformation, I start craving comfort food. Something hearty, cheesy, and warm, that can take the edge off those first brisk winds of autumn. Enter: Cheesy Baked Pumpkin Pasta Casserole.

Now, I’ll admit that pumpkin in a savory pasta dish might sound a bit surprising, but hear me out. This recipe was inspired by a deep love for traditional baked pasta dishes, but with a twist. I remember the first time I encountered pumpkin in a savory form—not in a pie, but in pasta during a trip to the North End of Boston. The pumpkin was subtle yet creamy, with just enough sweetness to complement the richness of the cheese. It was the kind of dish you can’t stop thinking about. Fast forward to today, and this casserole is my cozy weeknight staple.

The wonderful thing about this Cheesy Baked Pumpkin Pasta Casserole is that it’s a dish that pleases both adults and kids alike (my daughter included!). It’s also incredibly versatile. I’ve served it as the centerpiece of casual family dinners, and even brought it to a few potlucks, where it disappears within minutes. What can I say? People love cheesy pasta. And when you add pumpkin? Pure autumn magic.

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So, what makes this cheesy baked pumpkin pasta casserole such a crowd-pleaser? For starters, it’s the ideal marriage of creamy pumpkin puree and melty, gooey cheese. The pumpkin gives the sauce a smooth, luscious texture without being overly heavy, and when you bake it all together with short pasta like rigatoni or penne, it transforms into a golden, bubbly masterpiece.

The sauce itself is a dream—a combination of ricotta cheese, pumpkin puree, and just the right balance of salt, pepper, and nutmeg. That sprinkle of nutmeg adds warmth to the dish, making it taste like a cozy fall evening in every bite. The grated Parmesan on top forms that irresistible crust, crispy on the outside, but still soft and creamy underneath.

But the real beauty of this casserole? It’s a make-ahead wonder. You can prep it earlier in the day (or even the night before), pop it in the fridge, and bake it just when you’re ready to serve. It’s the perfect solution for busy weeknights or when you’re hosting and need something you can assemble ahead of time.

Let’s take a closer look at the ingredients that come together to make this casserole such a delightful, flavorful dish. Each ingredient has a specific role in creating the perfect balance of flavors and textures.

• Rigatoni (or any short pasta): Rigatoni is my pasta of choice for this dish because its ridges hold onto the sauce so beautifully. Penne or ziti would work too, but there’s something so satisfying about those little tubes of rigatoni filled with creamy sauce.
• Pumpkin puree: This is the heart of the dish. Pumpkin adds a subtle sweetness and a creaminess that really makes the casserole feel indulgent without being heavy. Plus, the gorgeous orange hue is like a visual reminder that fall has arrived!
• Ricotta cheese: Ricotta brings a smooth, slightly tangy richness to the sauce. It’s not as sharp as other cheeses, but it complements the pumpkin perfectly.
• Greek yogurt: Tangy, rich, and creamy, Greek yogurt balances out the sweetness of the pumpkin and adds a lovely lightness to the sauce. It also boosts the protein, which is always a bonus.
• Parmesan cheese: You can’t have a cheesy casserole without a crispy, golden top, and Parmesan is the key here. Its sharp, salty flavor contrasts beautifully with the pumpkin’s natural sweetness.
• Pecans: Here’s where things get a little interesting. The pecans bring a crunchy, nutty element that really elevates the whole dish. They toast up beautifully in the oven, adding an extra layer of texture that makes each bite more exciting.
• Nutmeg: This spice adds a warm, comforting depth to the dish. Just a small dash is all you need to really bring out the sweetness of the pumpkin.

The first time I made this recipe, I had some doubts. Would the pumpkin and cheese really meld together as I hoped? Would it be too sweet? Too heavy?

To my surprise, it turned out better than I could have imagined. The pumpkin was creamy, the cheese was gooey, and that Parmesan crust? Perfection. The only challenge was keeping my daughter from picking off all the toasted pecans from the top before I could serve it.

One unexpected surprise was how much the Greek yogurt lightened the dish. I had anticipated something heavier, but the yogurt brought just the right amount of tanginess to balance the richness. Plus, the yogurt made the texture wonderfully creamy without weighing it down.

I’ve learned to be a bit more patient with the baking time, though. If you’re like me and constantly peeking into the oven, you’ll see the cheese start to bubble around the 25-minute mark, but resist the urge to take it out too soon. Let it go the full 30 minutes, maybe even a touch longer, for that perfect golden crust.

How Does It Taste?

Imagine a rich, velvety cheese sauce, but with the slight sweetness and smoothness of pumpkin. That’s what you get with this Cheesy Baked Pumpkin Pasta Casserole. Each bite is a combination of creamy pasta, crunchy pecans, and just a hint of nutmeg.

Compared to other baked pasta dishes I’ve tried, this one stands out because it feels lighter—despite being indulgent enough for a chilly evening, it doesn’t leave you feeling weighed down. The pumpkin’s natural creaminess adds a subtle sweetness that makes it different from your typical mac and cheese or lasagna.

Looking to switch things up or adapt the recipe to your own preferences? Here are a few easy substitutions and variations you can try.

• Add spinach or mushrooms: For an extra veggie boost, stir in sautéed spinach or mushrooms. They blend perfectly into the sauce.
• Swap out the pecans: If pecans aren’t your thing, you can easily substitute with walnuts or even breadcrumbs for a crunchy topping.
• Make it meaty: For a heartier version, add sliced or crumbled sausage, maybe even some crumbled bacon!

If this is your first time making Cheesy Baked Pumpkin Pasta Casserole, here are a few tips to make sure it comes out perfectly:

• Cook your pasta al dente—it’ll continue to cook in the oven.
• Don’t skimp on the Parmesan topping; it’s key to that golden crust.
• If you’re making it ahead, store the uncooked casserole in the fridge, then bake when ready.
• For a spicier kick, try adding a pinch of red pepper flakes.
• Be patient! Let the casserole cool for 5-10 minutes before serving, so it can set a little.

Allergy-Friendly Substitutions

Need to make this dish a bit more allergy-friendly? Don’t worry—here are a few simple substitutions that can help accommodate various dietary needs:

• Dairy-free: Use dairy-free ricotta and Parmesan alternatives, and substitute the yogurt with a dairy-free Greek-style yogurt.
• Nut-free: Simply omit the pecans or substitute with a nut-free crunchy topping like breadcrumbs.
• Gluten-free: Swap regular pasta for your favorite gluten-free variety—this dish holds up well with gluten-free penne or rigatoni.

This Cheesy Baked Pumpkin Pasta Casserole is my go-to for those cozy fall nights when you just need something warm and satisfying. I hope you’ll try it!

Want to start growing your own pumpkins? Whether your goal is to decorate, cook, can and bake, or cultivate a blue-ribbon giant, we’ve got you covered with our Pumpkin Gardening Guide. Check it out now for everything you need to know about planting, tending, and harvesting pumpkins!

Let me know in the comments if you make any fun substitutions or have your own twist on the dish.