Description

Cheesy Pumpkin Pasta Bake combines creamy pumpkin puree, silky grape juice, and savory vegetable broth into a velvety sauce that coats al dente pasta. Sautéed mushrooms and wilted spinach add texture and earthiness, while melted mozzarella creates a golden cheesy crust. A crunchy walnut‑sage topping delivers aromatic depth, making this autumn‑inspired bake perfect for family dinners, potlucks, or cozy weekend meals. To prepare, it balances sweet, savory, and nutty flavors in every comforting bit

Ingredients

Scale

12 oz pasta of choice
2 cups pumpkin puree
1 cup grape juice
1 cup vegetable broth
2 cups mushrooms, sliced
2 cups spinach, chopped
1 cup shredded mozzarella cheese
1/2 cup walnuts, chopped
2 tbsp butter
1 tsp dried sage
Salt and pepper to taste

Instructions

Preheat the oven to 375°F (190°C) while preparing the pasta and sauce.
Cook the pasta in salted boiling water until al dente, drain, and reserve a cup of cooking water.
In a skillet, melt butter and sauté mushrooms until golden, then add spinach and cook until wilted; season and remove from heat.
Whisk pumpkin puree, grape juice, and vegetable broth in a bowl until smooth; thin with reserved pasta water if needed and season.
Toss the cooked pasta with the pumpkin sauce, fold in the sautéed vegetables, transfer to a 9‑x13‑inch baking dish, and sprinkle mozzarella on top.
Mix chopped walnuts with dried sage, scatter over the cheese, bake for 25‑30 minutes until bubbly and golden, then rest five minutes before serving.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 6 servings
Calories: 350
Sugar: 8g
Sodium: 400mg
Fat: 15g
Saturated Fat: 5g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 5g
Protein: 12g
Cholesterol: 15mg

Keywords: Cheesy Pumpkin Pasta Bake, pumpkin pasta recipe, cheesy baked pasta, autumn comfort food, easy pumpkin dinner, vegetarian pasta bake, fall pasta dish, pumpkin cheese casserole