Best Pumpkin Pasta Bake Recipes

CREAMY PUMPKIN PASTA BAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
• Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
• Cook and stir sausage in a skillet over medium heat until browned and crumbly, 5 to 10 minutes. Drain sausage on paper towels and reserve 2 tablespoons grease in the skillet. Add oil to grease in the skillet; cook and stir onion, garlic, and red pepper flakes in the hot oil-grease until onion is soft, about 3 minutes.
• Stir chicken broth, pumpkin, bacon, Italian seasoning, and salt into onion mixture; bring to a boil. Lower heat and simmer for 5 minutes. Stir cream and sausage into broth mixture and simmer until creamy and thickened, about 5 minutes. Add rotini and gently toss. Transfer mixture to the prepared baking dish and top with Parmesan cheese.
• Bake in the preheated oven until bubbling and golden brown, about 35 minutes.

PUMPKIN, BACON AND SUNDRIED TOMATO PASTA BAKE

Steps:

• Cut pumpkin into small cubes. Toss lightly in oil. Roast at 200 degrees until tender.
• Fry bacon and onion in a little olive oil. When onion is nearly tender, add the garlic and cook for about 30 seconds.
• Cook pasta until almost cooked, about 9 minutes in boiling water.
• Add soup, wine, milk & basil to bacon and onion mix, stirring well, simmer until hot. Add cheeses and stir to combine.
• Mix pumpkin, pine nuts, sundried tomatoes and sauce in with the pasta. Place into a 3L capacity oven safe dish. Top with extra grated cheese.
• Bake for 10 minutes at 200 degrees.
• Remove from the oven and let stand 5-10 minutes before serving.

PUMPKIN PASTA BAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 425°F (220°C). Cook the pasta according to package instructions. In the meantime, prepare the sauce.
• Place saucepan on medium heat. Coat with olive oil, then pour in shallots and cook until they begin to soften (3-5 minutes).
• Add sage and thyme, stir, and cook until fragrant.
• Bring heat down to low and add the pumpkin and ricotta. Stir until well-combined.
• Add milk, stir, add parmesan, stir.
• Add brown sugar, cinnamon, nutmeg, salt, and pepper, stir well-blended.
• Combine the sauce with cooked pasta and stir until evenly distributed.
• Scoop the pasta into a baking dish or a pumpkin, like we did! Top off with mozzarella cheese.
• Bake covered for 15-20 minutes (until cheese has melted).
• Then broil for a quick 2-3 minutes if you want the cheese on top to brown and get toasty. Keep on eye on it while it's broiling to make sure you don't overdo it. Serve immediately, before it gets cold.
• Enjoy!

PUMPKIN PASTA BAKE

Steps:

• Saute bacon, onion & garlic for approx 2 minutes.
• Add remaining vegetables & sage and saute until pumpkin is almost tender.
• Add soup & water and stir until soup dissolves, mix in chicken & cream.
• Add cooked pasta & stir to combine.
• Transfer to an ovenproof dish & sprinkle with cheese.
• Bake at 170.C until cheese has melted and pasta bake is heated through.

PUMPKIN PASTA BAKE

Steps:

• Preheat oven to 350F 1. Remove skin and dice pumpkin, place in pot of water and boil until tender. Drain the water and mash the pumpkin. Set aside. 2. Peel and finely chop the onion, place in heated frying pan with a splash of olive oil, pine nuts and chopped celery. Cook until the onion is tender and the pine nuts are lightly browned, about 3-4 minutes. Add onion mixture to mashed pumpkin but do not stir it in at this stage. 3. Cook the pasta in boiling water according to instructions, usually about 9 minutes, drain. 4. Add the pumpkin and onion mixture to the pasta along with the fetta, baby spinach and cream, stir lightly trying not to let the pasta break up too much. 5. Pour pasta mixture into a baking dish, sprinkle mozzarella over the top and cook until the cheese is melted and lightly browned. 6. Serve and eat!