Baked Pumpkin Pasta

This baked pumpkin pasta combines tender ziti with a creamy pumpkin sauce, fresh herbs, and five cheeses, then bakes until hot and melted for a hearty fall main dish or side.

Course Main Dishes

Cuisine American

Prep Time 20

Cook Time 22

Total Time 42

Servings servings

Calories 493kcal

Author Diane Gail

Ingredients

16 ounces ziti
2 cups 100% pure pumpkin puree
1/2 cup heavy cream
1/4 cup vegetable broth
1 tablespoon chopped fresh rosemary more for garnish, if desired
1 tablespoon chopped fresh thyme more for garnish, if desired
2 large garlic cloves pressed
1/2 teaspoon salt
1/2 teaspoon coarse ground black pepper
1/2 teaspoon crushed red pepper flakes
1 cup grated Asiago cheese
1 cup shredded Swiss cheese
1 1/4 cup shredded Monterey Jack cheese divided
3/4 cup whole milk ricotta cheese
smoked paprika optional, garnish

US Customary - Metric

Instructions

Cook the ziti according to the package directions. Drain well and set aside.
Preheat the oven to 400°F (205°C). Grease a 9 x 13-inch baking dish.
Combine the pumpkin puree, heavy cream, vegetable broth, rosemary, thyme, pressed garlic, salt, black pepper, and crushed red pepper in a saucepan. Heat over medium heat, stirring frequently, until hot and evenly combined.
Reduce the heat to low. Add the Asiago, Swiss, and 3/4 cup Monterey Jack a handful at a time, stirring until each addition melts before adding the next.
Combine the pumpkin cheese sauce with the cooked ziti, tossing until evenly coated. Spread the pasta evenly in the prepared baking dish.
Sprinkle the remaining Monterey Jack over the pasta and distribute the ricotta in dollops over the top.
If desired, garnish with additional fresh rosemary and thyme and a light sprinkling of smoked paprika.
Cover and bake for 15 minutes, until hot throughout and the cheese is melted. If necessary, uncover and broil for 1–2 minutes to fully melt the cheese, watching closely to prevent burning.
Let the baked pumpkin pasta rest for 10 minutes before serving.

Notes

Use 100% pure pumpkin puree, not pumpkin pie filling, which contains added sweeteners and spices.
Ziti can be replaced with rigatoni, cavatappi, or penne without changing the recipe.
For the smoothest pumpkin cheese sauce, shred the cheeses from blocks rather than using pre-shredded cheese.
Fresh rosemary and thyme provide the best flavor, but dried herbs can be substituted. Use 1 teaspoon dried for every 1 tablespoon fresh.
Asiago, Swiss, Monterey Jack, and ricotta are used in this baked pumpkin pasta, but you can substitute your preferred combination of cheeses.

Nutrition