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Creamy Pumpkin Pasta Bake - A Family Feast

Creamy Pumpkin Pasta Bake

  • Author: A Family Feast
  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Total Time: 1 hour
  • Yield: 6 servings
  • Category: casserole
  • Method: baked
  • Cuisine: American


  • ½ pound dry pasta (we used a short rigatoni shape, but ziti or farfalle would also work well)

To make the Pumpkin filling

  • 1 cup pumpkin puree (used canned or our homemade slow cooker pumpkin puree)
  • 1 cup whole milk ricotta
  • 1 egg, slightly beaten
  • ½ cup grated parmesan cheese
  • ½ teaspoon freshly ground nutmeg
  • ½ teaspoon salt
  • Pinch of white pepper
  • 1 tablespoon chopped fresh parsley

To make the White Sauce

  • 1/3 cup unsalted butter
  • 1 tablespoon chopped fresh sage
  • 3 tablespoons flour
  • 1 cup whole milk
  • 1 cup chicken stock
  • ½ teaspoon salt
  • ¼ teaspoon white pepper
  • Pinch of freshly ground nutmeg
  • ¼ teaspoon Colman’s dry mustard powder


  • 2 cups shredded mozzarella cheese


  1. Cook the pasta according to directions until al dente (firm to the bite but not soft). Drain well.

To make the pumpkin filling

  1. In a medium bowl, combine the pumpkin puree, ricotta, egg, Parmesan cheese, nutmeg, salt, white pepper and parsley. Mix well and set aside.

To make the white sauce

  1. In a small pan, heat milk and stock, or combine and microwave. In a small sauce pan melt the butter over medium heat and add the chopped sage. Saute for 4 minutes. Add the flour and cook for 3 more minutes. Add the hot stock and milk to the butter and flour mixture one third at a time whisking each time. Add salt, pepper, nutmeg and dry mustard. Stir to combine and remove from heat.
  2. Heat oven to 375 degrees

To assemble

  1. In a medium casserole dish, layer the ingredients as follows: 1/4th of the prepared White Sauce, 1/3rd of the cooked pasta, 1/3rd of the Pumpkin filling and 1/4th of the mozzarella.
  2. Repeat these same layers 2 additional times. Then add one last layer of the remaining white sauce and top that with the remaining mozzarella.
  3. Bake uncovered in a 375 degree oven for approximately 30-40 minutes or until the top is golden and the dish is heated through and bubbly.

Keywords: Creamy Pumpkin Pasta Bake