Name: Cheesy Pasta Bake with Pumpkin-Tomato Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian-inspired
Ingredients: 340 g rigatoni pasta; 1 tablespoon olive oil; 1 small onion finely chopped; 2 cloves garlic minced; 400 g pumpkin puree; 350 g tomato sauce; 1 teaspoon salt; ½ teaspoon black pepper; 1 tablespoon fresh sage chopped; 180 g shredded mozzarella cheese; 40 g grated parmesan cheese; 30 g chopped toasted walnuts; Extra sage leaves for garnish (optional)

When I first made this Cheesy Pasta Bake with Pumpkin-Tomato Sauce, I was just trying to clean out my pantry—and ended up with something so cozy, rich, and flavorful that it became an instant staple. The creamy pumpkin blends seamlessly into the tomato base, giving the sauce a velvety texture and a slightly sweet, earthy flavor that hugs each piece of pasta. Add in gooey melted cheese, toasted walnuts for crunch, and a sprinkle of fresh sage, and you’ve got a dinner that tastes like fall wrapped in a casserole dish.

This is one of those dishes that feels fancy but is secretly easy to pull together. I love that it’s comforting without being too heavy, and the pumpkin gives it a little nutritious boost. Whether I’m feeding my family or having friends over for a casual dinner, this baked pasta never disappoints. It’s hearty, crowd-pleasing, and perfect for busy weeknights or holiday tables alike.

Why You’ll Love This Cheesy Pasta Bake with Pumpkin-Tomato Sauce

Creamy, comforting, and full of fall flavor thanks to the pumpkin and sage combo.
Weeknight-friendly but also festive enough for guests.
Vegetarian and customizable—easy to adapt with protein or other veggies.
Nutrient-packed with fiber and vitamin A from pumpkin.
Satisfyingly cheesy with mozzarella and parmesan melting throughout.

What Type of Pasta Works Best for Cheesy Pasta Bake with Pumpkin-Tomato Sauce?

For a bake like this, I recommend using short, sturdy pasta shapes that hold sauce well and keep their texture after baking. Rigatoni is my go-to because those ridges catch every bit of the pumpkin-tomato sauce, and the hollow centers trap melted cheese perfectly. Penne, ziti, or even shells also work great. Avoid delicate or thin noodles like angel hair or spaghetti—they’ll turn mushy in the oven and won’t hold up to the richness of the sauce.

Options for Substitutions

This recipe is incredibly flexible, which makes it ideal for using what you have on hand:

Pumpkin Puree: Swap with butternut squash puree or sweet potato puree for a similar creamy sweetness.
Mozzarella Cheese: Use fontina, provolone, or gouda for a meltable twist. Even shredded cheddar can work for a sharper flavor.
Tomato Sauce: Crushed tomatoes or tomato passata are perfect alternatives.
Pasta Type: Try gluten-free pasta or whole wheat for dietary preferences.
Walnuts: Toasted pecans or sunflower seeds add crunch if you’re out of walnuts—or skip the nuts altogether.
Fresh Sage: Substitute with thyme or rosemary if you prefer, or leave it out if herbs aren’t your thing.
Vegan Version: Use plant-based cheese and swap cream with coconut milk or cashew cream.

This is a dish that embraces creativity—don’t be afraid to make it your own.

Ingredients for Cheesy Pasta Bake with Pumpkin-Tomato Sauce

Rigatoni Pasta
This sturdy, ridged pasta is perfect for soaking up the creamy pumpkin-tomato sauce and holding its shape during baking.

Pumpkin Puree
Adds a velvety, slightly sweet base to the sauce. It’s the star ingredient that brings warmth and depth to the dish.

Tomato Sauce
Balances the sweetness of pumpkin with acidity and rounds out the savory flavor of the bake.

Mozzarella Cheese
Melts beautifully throughout the pasta, creating those irresistible gooey pockets in every bite.

Parmesan Cheese
Brings a salty, umami boost that sharpens the creaminess of the mozzarella and pumpkin.

Garlic
Infuses the sauce with bold flavor and depth—just a couple of cloves go a long way.

Onion
Adds a savory sweetness and aromatic base to the sauce as it cooks down.

Olive Oil
Used for sautéing and to add richness to the dish without overpowering it.

Fresh Sage
Aromatic and earthy, sage is the perfect herb to complement pumpkin. It brings that cozy, fall feeling.

Chopped Walnuts
For crunch and contrast—sprinkled on top for texture and a nutty finish.

Salt & Black Pepper
Essential seasonings to balance the sweetness of pumpkin and enhance all the other flavors.

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil and cook the rigatoni until just shy of al dente—about 1 to 2 minutes less than the package instructions. Drain and set aside.

Step 2: Sauté the Aromatics

In a large skillet, heat olive oil over medium heat. Add diced onion and cook until soft and translucent, about 5 minutes. Stir in minced garlic and cook for another minute until fragrant.

Step 3: Make the Sauce

Add the pumpkin puree and tomato sauce to the skillet with the onions and garlic. Stir well to combine. Season with salt, pepper, and chopped fresh sage. Let the sauce simmer for 5 to 7 minutes to develop flavor.

Step 4: Assemble the Pasta Bake

Preheat your oven to 375°F (190°C). In a large mixing bowl, combine the cooked pasta with the sauce and half of the mozzarella. Transfer the mixture to a greased baking dish.

Step 5: Add the Toppings

Sprinkle the remaining mozzarella and parmesan cheese over the top. Add a generous handful of chopped walnuts and a few whole sage leaves for garnish.

Step 6: Bake Until Golden

Bake uncovered for 25 to 30 minutes, or until the cheese is melted, bubbling, and lightly golden on top. Let it rest for 5 minutes before serving.

How Long to Cook the Cheesy Pasta Bake with Pumpkin-Tomato Sauce

This dish bakes in the oven for 25 to 30 minutes at 375°F (190°C). The goal is to let the cheese melt completely, get bubbly around the edges, and develop a lightly golden top. Since the pasta is already cooked before baking, the oven time is mostly to meld everything together and create that delicious cheesy crust. Letting it rest for 5–10 minutes after baking will also help the sauce thicken slightly and make serving easier.

Tips for Perfect Cheesy Pasta Bake with Pumpkin-Tomato Sauce

Undercook the pasta slightly before baking so it doesn’t get mushy in the oven.
Use freshly grated cheese if possible—it melts better and has more flavor than pre-shredded varieties.
Taste the sauce before baking to adjust seasoning. Pumpkin can dull flavors slightly, so salt and pepper are key.
Don’t skip the crunch—toasted walnuts on top add great texture contrast to the creamy pasta.
Add a splash of pasta water to the sauce if it feels too thick before combining it with the noodles.
Grease the baking dish well to prevent sticking and make cleanup easier.
Rest before serving to let the bake settle and the cheese firm up just enough for clean slices.

Watch Out for These Mistakes While Cooking

Overcooking the Pasta: Remember, it continues to cook in the oven. Boil it until just shy of al dente.
Using Too Much Sauce: It may seem like more is better, but excess sauce can make the bake watery. Stick to the recipe ratios.
Skipping the Taste Test: Pumpkin needs salt and seasoning to shine. Always taste your sauce before mixing it with pasta.
Uneven Cheese Layers: Mix some cheese into the pasta, not just on top, so you get gooey goodness in every bite.
Forgetting to Grease the Dish: A quick swipe of olive oil or butter prevents baked-on messes.
Not Toasting the Nuts: Raw walnuts lack flavor and crunch. Toasting enhances both, even if just for a few minutes in a dry pan.
Serving Immediately: Letting the pasta bake sit for a few minutes post-oven helps everything set and keeps the cheese from running everywhere.

What to Serve With Cheesy Pasta Bake with Pumpkin-Tomato Sauce?

Simple Arugula Salad

The peppery bite of arugula with a lemon vinaigrette balances the richness of the pasta bake.

Warm Crusty Bread

Perfect for soaking up any leftover sauce and adding a hearty side.

Roasted Broccoli or Brussels Sprouts

A crisp, roasted vegetable side adds texture and freshness.

A Glass of Dry White or Light Red Wine

Sauvignon Blanc or Pinot Noir both pair beautifully with the creamy-sweet-savory flavor profile.

Garlic Lemon Green Beans

Quick-sautéed green beans with lemon and garlic brighten the plate.

Herb Butter Mushrooms

Earthy mushrooms cooked in butter and thyme are an excellent savory match for the pumpkin base.

Antipasto Skewers

A light, no-cook option that brings salty olives, cherry tomatoes, and marinated cheese into the mix.

Apple Walnut Salad

Tossed with cranberries and a maple vinaigrette—autumn on a plate and the perfect cool contrast.

Storage Instructions

Cheesy Pasta Bake with Pumpkin-Tomato Sauce stores beautifully, making it perfect for leftovers or meal prep.

Refrigerator: Let the bake cool completely, then transfer to an airtight container. It will keep well in the fridge for up to 4 days.
Freezer: You can freeze this dish either before or after baking. Wrap tightly in foil and plastic wrap, or use a freezer-safe container. It will last up to 3 months. For best results, thaw overnight in the fridge before reheating.
Reheating: Warm individual portions in the microwave or reheat larger amounts in the oven at 350°F (175°C) for about 15–20 minutes, covered with foil to avoid drying out.

Estimated Nutrition (per serving — based on 6 servings)

Calories: ~480 kcal
Protein: 17g
Carbohydrates: 54g
Fat: 22g
Saturated Fat: 9g
Unsaturated Fat: 11g
Trans Fat: 0g
Fiber: 5g
Sugar: 6g
Sodium: 480mg
Cholesterol: 35mg
Serving Size: About 1 ½ cups

Note: Nutrition may vary depending on the exact brands and quantities used.

Frequently Asked Questions

How can I make this recipe vegan?

Swap the mozzarella and parmesan with your favorite plant-based cheeses, and use coconut cream or cashew cream instead of dairy. Make sure your pasta is egg-free too.

Can I prepare this pasta bake ahead of time?

Absolutely! Assemble everything (without baking), cover, and refrigerate for up to 24 hours. Bake it fresh when you’re ready to eat.

What can I use instead of pumpkin puree?

Butternut squash puree or even mashed sweet potato work well and give a similar texture and flavor.

Is this dish freezer-friendly?

Yes, you can freeze the baked or unbaked casserole for up to 3 months. Thaw overnight in the fridge before baking or reheating.

Can I add protein to this recipe?

Definitely. Add cooked Italian sausage, shredded rotisserie chicken, or white beans to the sauce before baking for a heartier meal.

What’s the best cheese combo if I don’t have mozzarella?

Try fontina and gouda for a super melty texture, or use shredded cheddar with a bit of cream cheese for richness.

How do I avoid a watery pasta bake?

Make sure your sauce isn’t too loose—let it simmer and thicken slightly before mixing it with the pasta. Also, don’t overdo the cheese on top.

Can I make it spicy?

Yes! Add a pinch of red pepper flakes to the sauce or stir in a spoonful of harissa or Calabrian chili paste for heat.

Conclusion

This Cheesy Pasta Bake with Pumpkin-Tomato Sauce is a true comfort dish that balances creamy, savory, and just a hint of sweetness. It’s easy enough for weeknights but impressive enough for sharing—plus, it’s loaded with flavor and adaptable to your taste or pantry. Whether you’re leaning into fall flavors or just want something hearty and satisfying, this recipe delivers every time. Don’t be surprised if it becomes your new go-to pasta bake!