Cheesy Pasta Bake with Pumpkin-Tomato Sauce

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If there’s one dish that perfectly captures cozy fall vibes in a single bite, it’s this Cheesy Pasta Bake with Pumpkin-Tomato Sauce. I made this recipe on a chilly October evening when I wanted something hearty, comforting, and a little bit indulgent—but still nourishing. The sweetness of roasted pumpkin, the tang of tomato, and the richness of bubbling, melted cheese all come together in a way that makes this bake totally irresistible.

I love how this dish feels both rustic and elevated. The sauce is creamy but not heavy, the walnuts give it a lovely crunch, and the sage adds just the right amount of earthiness. It’s become one of my go-to pasta bakes not just in autumn, but any time I want something that warms me from the inside out.

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

It’s cozy, flavorful, and wonderfully satisfying. The creamy pumpkin-tomato sauce coats every piece of pasta perfectly, while the melty cheese on top makes each bite better than the last. This bake is easy to make ahead, reheats beautifully, and is packed with seasonal flair—perfect for dinner parties, meal prepping, or just a comforting weeknight meal.

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What Kind of Pasta Should I Use?

I like to use rigatoni or penne for this recipe because their ridges and hollow shapes hold the sauce so well. But honestly, any short pasta will do the trick—think fusilli, shells, or even cavatappi. Just make sure it’s sturdy enough to stand up to the thick, cheesy sauce and baking process.

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Options for Substitutions

• No pumpkin? Swap it with butternut squash or sweet potato for a similar creamy texture and subtle sweetness.
• Vegan version? Use plant-based cheese and dairy-free milk or cream for the sauce.
• No walnuts? Try pecans, pine nuts, or simply omit them for a nut-free version.
• Want more protein? Add in cooked sausage, ground turkey, or a can of white beans.
• Low-carb? Sub the pasta with roasted cauliflower florets and bake as usual.

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Ingredients for this Cheesy Pasta Bake with Pumpkin-Tomato Sauce

• Rigatoni or Penne Pasta: The ideal shape to hold onto the creamy sauce and bake evenly.
• Pumpkin Puree: Adds a smooth, subtly sweet base to the sauce, giving it body and flavor.
• Tomato Sauce: Balances the sweetness of pumpkin with acidity and depth.
• Mozzarella Cheese: Melts beautifully into a gooey, golden topping.
• Parmesan Cheese: Adds a salty, nutty kick to complement the creaminess.
• Fresh Sage Leaves: Infuses the bake with warm, earthy aroma and taste.
• Garlic: Brings out the savoriness of the sauce.
• Onion: Builds a rich base flavor when sautéed.
• Olive Oil: Used to sauté the aromatics and adds a silky texture to the sauce.
• Salt and Pepper: Essential for seasoning every layer of flavor.
• Crushed Walnuts: Adds a crunchy texture and nutty flavor.
• Heavy Cream or Whole Milk: Rounds out the sauce with richness.

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Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package directions. Drain and set aside.

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Step 2: Sauté the Aromatics

In a large skillet, heat olive oil over medium heat. Add chopped onion and garlic, cooking until soft and fragrant, about 5 minutes.

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Step 3: Make the Pumpkin-Tomato Sauce

Stir in the pumpkin puree and tomato sauce. Add salt, pepper, and chopped sage. Let the mixture simmer for 5-7 minutes. Stir in the cream or milk and mix well to combine.

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Step 4: Mix the Pasta and Sauce

Add the cooked pasta into the skillet with the sauce. Toss everything together until the pasta is well-coated.

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Step 5: Layer the Bake

Preheat your oven to 375°F (190°C). In a greased baking dish, layer half of the pasta, sprinkle half of the mozzarella and parmesan, then repeat with the rest of the pasta and cheeses. Top with crushed walnuts and a few whole sage leaves.

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Step 6: Bake Until Bubbly

Place the dish in the oven and bake for 20-25 minutes, or until the cheese is melted and bubbling, with golden spots on top.

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Step 7: Serve and Enjoy

Let it rest for 5-10 minutes before serving. This gives the cheese and sauce time to set, making it easier to serve.

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

The total time to prepare this cheesy pasta bake is around 50 minutes, making it a convenient and satisfying dinner option.

Preparation Time: Boiling the pasta and prepping the sauce takes about 20 minutes. You’ll spend this time chopping, sautéing, and mixing the sauce ingredients.

Cooking/Baking Time: Once assembled, the dish bakes in the oven for 20-25 minutes until it’s hot and bubbly with a golden cheese crust. Let it rest for an additional 5 minutes before serving.

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Tips for Perfect Cheesy Pasta Bake with Pumpkin-Tomato Sauce

• Use freshly grated cheese for better melting and flavor.
• Don’t overcook the pasta—it should be al dente so it doesn’t turn mushy after baking.
• Let the sauce simmer to develop flavor before mixing in the pasta.
• Add a pinch of nutmeg to enhance the pumpkin’s natural sweetness.
• Toast the walnuts lightly before adding for even more flavor depth.

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Watch Out for These Mistakes While Cooking

• Skipping the simmer step: Rushing the sauce leads to a flat flavor.
• Overbaking: This can dry out the pasta and burn the cheese topping.
• Undersalting the pasta water: Properly seasoned water makes a big difference in final taste.
• Using pre-shredded cheese: It doesn’t melt as smoothly and can affect the texture.
• Forgetting to grease the baking dish: The pasta may stick, making serving messy.

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

1. Garlic Bread

Crunchy and buttery, garlic bread makes the ultimate sidekick for soaking up all the cheesy sauce.

2. Simple Arugula Salad

A peppery arugula salad with lemon vinaigrette balances out the richness of the bake.

3. Roasted Brussels Sprouts

Their slight bitterness pairs beautifully with the sweet and creamy elements of the pasta.

4. Tomato Basil Soup

A cozy and flavorful soup that complements the tomato in the pasta sauce.

5. Grilled Chicken Thighs

If you’re craving extra protein, some juicy grilled chicken works beautifully alongside.

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Storage Instructions

Refrigeration: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave in portions.

Freezing: This pasta bake freezes well. Wrap the cooled dish tightly with foil and freeze for up to 2 months. Thaw in the fridge overnight and bake covered at 375°F (190°C) for 25-30 minutes.

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Estimated Nutrition (Per Serving)

• Calories: 520
• Protein: 18g
• Fat: 28g
• Saturated Fat: 11g
• Carbohydrates: 49g
• Fiber: 5g
• Sugar: 6g
• Sodium: 510mg
• Cholesterol: 45mg

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Frequently Asked Questions

Can I make this ahead of time?

Yes! Assemble the bake, cover it, and refrigerate for up to 24 hours. Bake when ready to serve.

Can I use canned pumpkin puree?

Absolutely. Just make sure it’s plain pumpkin and not pumpkin pie filling.

Is this recipe gluten-free?

Not by default, but you can use gluten-free pasta and double-check labels on all ingredients.

Can I make this without cheese?

You can skip the cheese or use a dairy-free version. It will still be creamy thanks to the pumpkin.

What’s the best way to reheat leftovers?

The oven works best to keep texture intact. Cover and heat at 350°F until hot. Add a splash of milk if it looks dry.

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Conclusion

This Cheesy Pasta Bake with Pumpkin-Tomato Sauce is a perfect balance of cozy flavors and simple preparation. It’s a versatile dish that can easily fit into your weekly rotation—whether you’re cooking for the family or meal prepping for the week. With creamy sauce, crunchy walnuts, and melty cheese in every bite, this is comfort food you’ll crave again and again.

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