Cheesy Pasta Bake with Pumpkin-Tomato Sauce

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Craving comfort food with a twist? This Cheesy Pasta Bake with Pumpkin-Tomato Sauce is the answer. It blends the familiar richness of melted cheese and hearty pasta with the unexpected depth of a creamy pumpkin-tomato sauce. Perfect for weeknight dinners, autumn gatherings, or any time you want something cozy without the hassle.

Unlike your traditional pasta bake, this one brings a slightly sweet, earthy flavor from pumpkin puree and balances it beautifully with robust tomato and herbs. Topped with bubbling cheese and crunchy sage leaves, it’s a crowd-pleaser that feels indulgent yet nourishing.

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Preparation Phase & Tools to Use

To ensure your Cheesy Pasta Bake turns out perfectly, having the right tools on hand makes all the difference:

• Large pot: For boiling your pasta just to al dente, which is key to prevent mushiness in the bake.
• Deep skillet or saucepan: You’ll need this for preparing the pumpkin-tomato sauce and simmering everything together.
• Mixing spoon or spatula: For stirring your sauce and pasta mixture evenly.
• 9×13-inch baking dish: The ideal size to layer everything without spillage.
• Oven: Of course, for baking until golden, bubbly, and delicious.
• Grater: To freshly shred cheese for optimal melt and flavor.
• Measuring cups and spoons: Accuracy helps balance the pumpkin and tomato flavors.

Each tool has a purpose, from maintaining pasta texture to achieving the golden top that makes baked pasta irresistible.

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Ingredients for the Cheesy Pasta Bake with Pumpkin-Tomato Sauce

• Rigatoni pasta – Its sturdy tubes hold sauce beautifully and don’t collapse during baking.
• Pumpkin puree – Brings creaminess and a subtle sweetness that complements the tomato base.
• Canned crushed tomatoes – Adds acidity and depth to the sauce, balancing the pumpkin.
• Ground beef or sausage – For richness and hearty texture.
• Yellow onion – Sautéed for sweetness and aromatic base.
• Garlic cloves – Infuses warmth and flavor into the sauce.
• Italian seasoning – A balanced blend of herbs to enhance both pumpkin and tomato notes.
• Heavy cream – Adds silkiness and helps meld all the flavors.
• Mozzarella cheese – Melts into gooey perfection on top and throughout.
• Parmesan cheese – For a salty, nutty layer of flavor.
• Fresh sage leaves – Roasted on top for fragrance and a slight crisp bite.
• Salt and pepper – Essential for seasoning the dish throughout.

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How To Make the Cheesy Pasta Bake with Pumpkin-Tomato Sauce

Step 1: Cook the Pasta

Boil the rigatoni in salted water just until al dente. Drain and set aside. This prevents overcooking during the bake.

Step 2: Build the Flavor Base

In a deep skillet, sauté chopped onion and minced garlic in a drizzle of olive oil until fragrant. Add the ground beef or sausage and cook until browned.

Step 3: Add Pumpkin and Tomato

Stir in the crushed tomatoes and pumpkin puree, then sprinkle in the Italian seasoning. Simmer gently for about 10 minutes until the flavors combine.

Step 4: Stir in the Cream

Pour in the heavy cream and season with salt and pepper. Stir until smooth and simmer for another 5 minutes.

Step 5: Combine and Layer

Mix the cooked pasta into the sauce. Spoon the mixture into a greased 9×13 baking dish. Top generously with mozzarella and parmesan.

Step 6: Bake to Perfection

Bake at 375°F (190°C) for 20–25 minutes or until the cheese is golden and bubbling. Top with sage leaves for the last 5 minutes to crisp up.

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How to Serve and Store This Cozy Pasta Bake

Serve the Cheesy Pasta Bake straight from the oven while it’s piping hot and the cheese is at its most gooey. Pair with a crisp green salad and garlic bread for a full meal. It also makes a comforting potluck dish or a make-ahead option for family dinners.

To store, let the pasta bake cool completely. Transfer leftovers into an airtight container and refrigerate for up to 4 days. Reheat in the microwave or oven until warmed through. This dish also freezes beautifully — just wrap portions tightly and freeze for up to 2 months. Reheat from frozen or thaw overnight in the fridge before reheating.

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Frequently Asked Questions

What type of pasta works best for this recipe?

Rigatoni is perfect because its ridges and hollow shape catch the sauce well, but penne or ziti are great alternatives.

Can I make this vegetarian?

Absolutely. Just skip the ground meat or swap in sautéed mushrooms, lentils, or a plant-based sausage alternative.

How do I make this recipe spicier?

Add a pinch of red pepper flakes to the sauce or mix in spicy sausage for a little kick.

Is canned pumpkin the same as pumpkin pie filling?

No, use plain canned pumpkin puree. Pumpkin pie filling has added sugars and spices that will alter the flavor.

Can I prep this ahead?

Yes! Assemble the pasta and sauce in the baking dish, cover tightly, and refrigerate for up to 24 hours. Bake just before serving.

What cheese variations can I try?

Feel free to mix in sharp cheddar, gouda, or fontina with the mozzarella for a different flavor profile.

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Want More Cozy Pasta Bake Ideas?

If this Cheesy Pasta Bake with Pumpkin-Tomato Sauce has you craving more baked comfort, try the Buffalo Chicken Lasagna Recipe for a spicy, creamy twist. Or the Delicious Beef Bowtie Pasta if you want something ultra savory and family-friendly.

Craving a bit of nostalgia? The Best Baked Cream Cheese Spaghetti is rich, tangy, and completely comforting. For a spicy kick, the Spicy Rattlesnake Pasta is bold, cheesy, and unforgettable.

For more daily recipe inspiration, follow my board on Pinterest – LadyPlate. I share everything from pasta bakes to cozy casseroles and holiday favorites.

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Pin and Tell Me How Yours Turned Out

You can save this to your dinner or comfort food boards for later. Just click the Pin button.

If you try this, I’d love to hear how it turned out. Did you mix up the cheeses? Add any greens? Leave a comment and let’s swap notes — I always enjoy seeing your kitchen creations.

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