As the leaves turn golden and the air grows crisp, my garden offers up its autumn bounty, inspiring me to create this delightful Cheesy Baked Pumpkin Pasta Casserole. This dish is a perfect blend of comfort and creativity, marrying the rich, earthy flavors of pumpkin with the satisfying creaminess of cheese.

The origins of pumpkin in pasta can be traced back to Northern Italy, where resourceful cooks have long incorporated this versatile squash into their cuisine. My take on this tradition brings a modern twist to the table, combining the classic Italian flavors with a touch of American comfort food.

As you dig into this casserole, you’ll be greeted by a symphony of textures. The al dente rigatoni provides a satisfying bite, while the creamy pumpkin and ricotta sauce envelops each piece of pasta in velvety goodness. The grated Parmesan cheese forms a golden, slightly crispy top layer, adding a delightful contrast to the creamy interior.

The flavor profile of this dish is truly something to savor. The natural sweetness of the pumpkin is balanced perfectly by the tangy Greek yogurt and the salty Parmesan. A hint of nutmeg adds warmth and depth, while the fresh sage leaves contribute an aromatic, earthy note that complements the pumpkin beautifully.

What sets this Cheesy Baked Pumpkin Pasta Casserole apart is the addition of chopped pecans. These crunchy morsels not only provide a delightful textural contrast but also bring a subtle nuttiness that elevates the entire dish. It’s a unexpected twist that never fails to delight my dinner guests.

Whether you’re looking for a cozy weeknight dinner or a crowd-pleasing potluck dish, this Cheesy Baked Pumpkin Pasta Casserole is sure to impress. It’s a testament to the versatility of pumpkin and a celebration of autumn’s flavors.

Cheesy Baked Pumpkin Pasta Casserole

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Discover how this cheesy baked pumpkin pasta casserole transforms autumn’s harvest into a comforting dish that celebrates the season’s flavors.

• Author: Addie Gundry
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 6-8 1x
• Category: Entrées

Ingredients

Scale 1x2x3x

• 1 pound rigatoni
• 1 (15-ounce) container ricotta cheese
• 2 cups pumpkin puree
• 3 large eggs
• 1/2 cup Greek yogurt
• 2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon ground nutmeg
• 1 cup grated Parmesan cheese
• 1 cup pecans, chopped
• 4 sage leaves

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat the oven to 375 degrees F and lightly coat a 9 x 13-inch baking dish with cooking spray.
2. Bring a large pot of water to a boil, add the rigatoni, and cook until al dente. Drain and return the rigatoni to the pot.
3. While the rigatoni is cooking, combine the ricotta, pumpkin, eggs, and yogurt in a large bowl. Add the salt, pepper, and nutmeg. Pour the sauce over the pasta and coat completely.
4. Pour into the baking dish and top with the Parmesan cheese and pecans. Bake for 30 minutes. Top with the sage leaves and serve.

Have you tried this Cheesy Baked Pumpkin Pasta Casserole? I’d love to hear about your experience! Drop a comment below and let me know how it turned out for you.