Name: Roasted Pumpkin Pasta Bake with Tomato Sauce and Ricotta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 12 ounces short-cut pasta (rigatoni or penne); 2 cups pumpkin puree; 1 can (14 ounces) crushed tomatoes; 3 garlic cloves, minced; 1 small onion, diced; 1/2 cup ricotta cheese; 1/2 cup grated Parmesan cheese; 1 cup shredded mozzarella; 2 tablespoons olive oil; 1 teaspoon dried oregano; 1/2 teaspoon crushed red pepper flakes; Salt and black pepper to taste; Fresh basil for garnish

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There’s something about roasted pumpkin recipes that just makes the kitchen feel cozy, right? When the air starts to chill, I find myself craving that sweet, nutty aroma of pumpkin mingling with garlic and herbs. This baked pasta dish hits that exact comfort zone — creamy ricotta, roasted pumpkin-tomato sauce, and pasta that holds it all together like a warm hug. I’ve always been a sucker for pumpkin dinner recipes that don’t scream dessert. This one’s savory, satisfying, and feels like the fall version of lasagna — except easier, healthier, and honestly, a little more impressive. We’re talking about layers of creamy, tangy, and roasted goodness that’ll make anyone swoon after the first bite. If you’re hunting for pumpkin healthy recipes or even keto pumpkin recipes that don’t feel like you’re missing out, this pasta bake walks that delicious line. It’s hearty without being heavy, balanced without being boring, and it’s one of those recipes with pumpkin that’ll quietly become your autumn staple.

1) Key Takeaways
2) Easy Roasted Pumpkin Pasta Bake Recipe
3) Ingredients for Roasted Pumpkin Pasta Bake
4) How to Make Roasted Pumpkin Pasta Bake
5) Tips for Making Roasted Pumpkin Pasta Bake
6) Making Roasted Pumpkin Pasta Bake Ahead of Time
7) Storing Leftover Roasted Pumpkin Pasta Bake
8) Try these Pasta Sauce Recipes next!
9) Roasted Pumpkin Pasta Bake Recipe
10) Nutrition

1) Key Takeaways

This Roasted Pumpkin Pasta Bake turns a humble pumpkin into a rich and creamy dinner hero.
It’s a mix of cozy roasted pumpkin flavor, tangy tomato sauce, and creamy ricotta layers.
Perfect for weeknights, fall gatherings, or just when you need a warm meal that hugs back.
The dish is easy, hearty, and makes amazing leftovers you’ll actually look forward to.

2) Easy Roasted Pumpkin Pasta Bake Recipe

I’ve got to say, this Roasted Pumpkin Pasta Bake might just be the reason I look forward to fall every year. When the air cools down and the sweaters come out, this recipe becomes my cozy go-to. It’s creamy, savory, and that hint of roasted pumpkin flavor just ties everything together like an edible blanket of warmth. If comfort food had a favorite cousin, it’d be this pasta bake.

It’s one of those roasted pumpkin recipes that somehow hits every note: hearty, colorful, and surprisingly light. The tomato sauce brings just the right amount of acidity, while the ricotta adds a touch of creamy indulgence without overdoing it. This recipe feels homey yet elegant, like something you’d serve to impress guests but also happily eat in your pajamas on a Tuesday night.

I love how adaptable this pasta bake is. You can add spinach, roasted peppers, or even sausage if you’re feeling wild. But honestly, it’s perfect just as it is — rich, balanced, and totally comforting. It’s one of those pumpkin dinner recipes that make you wonder why we don’t eat pumpkin all year long.

3) Ingredients for Roasted Pumpkin Pasta Bake

Short-cut Pasta: I like using rigatoni or penne since they soak up every bit of that luscious pumpkin tomato sauce. Think of each piece as a little flavor pocket.

Pumpkin Puree: Whether canned or homemade, pumpkin puree is the star here. It adds body and natural sweetness that makes this dish sing.

Crushed Tomatoes: These bring acidity that balances the pumpkin’s mellow flavor. It’s what keeps the sauce from being too rich or too sweet.

Garlic and Onion: The dream team of aromatics. They build that savory base we all love and make your kitchen smell like a cozy autumn cabin.

Ricotta Cheese: Adds creaminess that ties the sauce together. It gives that melt-in-your-mouth texture we crave in baked pasta dishes.

Parmesan and Mozzarella: You need that salty tang from Parmesan and the gooey stretch of mozzarella. It’s the combination that makes every bite worth savoring.

Olive Oil and Spices: A drizzle of olive oil, oregano, red pepper flakes, and black pepper keep everything balanced. The warmth of the spices makes the sauce deeper and cozier.

Fresh Basil: For brightness and a pop of green at the end. It’s that finishing touch that makes the dish look and taste alive.

4) How to Make Roasted Pumpkin Pasta Bake

Step 1. Preheat your oven to 375°F and grease a large baking dish. This helps the pasta form that golden crust that’s basically irresistible.

Step 2. Cook the pasta in salted water until just before al dente. It’ll finish cooking in the oven, so don’t overdo it. Think of it as giving the noodles a head start, not the finish line.

Step 3. In a skillet, warm olive oil, and sauté the onion and garlic until soft and fragrant. This is where the magic begins — the smell alone is worth it.

Step 4. Stir in pumpkin puree, crushed tomatoes, oregano, and red pepper flakes. Let it simmer for about 10 minutes until slightly thick. Taste and season with salt and black pepper. This sauce is the heart of your roasted pumpkin recipes collection.

Step 5. Toss the cooked pasta with the sauce so every piece gets coated evenly. Layer it with ricotta, mozzarella, and Parmesan in the baking dish.

Step 6. Bake for about 25 minutes until bubbling and golden. Take a moment to admire that crispy top — you’ve earned it. Garnish with fresh basil before serving.

5) Tips for Making Roasted Pumpkin Pasta Bake

Don’t skip salting your pasta water. It’s the first step to getting a flavorful dish. Use about a tablespoon for every quart of water — your pasta should taste seasoned even before it hits the sauce.

If you’ve got fresh pumpkin on hand, roast it first. The flavor deepens beautifully, and you can blend it right into the sauce. This trick makes your baked pumpkin recipes even more impressive.

And here’s my secret weapon — let the pasta rest for five minutes after baking. It helps everything settle, so you get clean, picture-perfect servings without the sauce sliding off like it’s trying to escape the plate.

6) Making Roasted Pumpkin Pasta Bake Ahead of Time

This dish is practically made for meal prep. You can assemble it a day in advance, cover it tightly, and store it in the fridge until you’re ready to bake. When you’re juggling a busy week, having a prepped dinner ready to go is a lifesaver.

If you’re planning to freeze it, stop before baking and wrap the dish well. Then bake it straight from frozen — just add an extra 15 minutes to the cook time. It’s the kind of convenience that makes weeknights feel less chaotic and more like a cozy dinner with friends.

I’ve found this method keeps the flavors strong and the texture perfect. You get the comfort of a home-cooked meal without the stress. It’s also one of those pumpkin healthy recipes that actually reheats beautifully — a rare gift, if you ask me.

7) Storing Leftover Roasted Pumpkin Pasta Bake

Leftovers? Lucky you. Store any leftover pasta bake in an airtight container in the fridge for up to four days. It reheats like a dream — the flavors meld, the sauce thickens, and somehow it tastes even better the next day.

If you prefer to reheat in the oven, cover the dish loosely with foil and bake at 350°F until warmed through. Or go for the microwave — just add a splash of water to keep it from drying out. Either way, it’s one of those recipes with pumpkin that stays delicious well after the first serving.

Trust me, once you’ve had it for lunch the next day, you’ll start making extra on purpose. It’s the kind of meal that just keeps giving.

8) Try these Pasta Sauce Recipes next!

9) Roasted Pumpkin Pasta Bake Recipe