Cheesy Baked Pumpkin Pasta

Maybe for someone, it’s cheesy cause I sneaked one and a half cup of pumpkin in it!? But – Yes, it’s cheesy (like there is cheese in it)! This recipe requires mozzarella, Parmesan, and even cream cheese 🙂

I wouldn’t dare to call it healthier, but someone may, cause there is no flour in cheese sauce and extra points for veggies (pumpkin – I’m not botanic so I won’t call pumpkin a fruit!).


So, if you still are interested in this recipe, here you go! Enjoy!

Cheesy Baked Pumpkin Pasta

  • Servings: 4-6
  • Difficulty: medium
  • Print

This recipe requires one and half cup of pumpkin puree



    – 5 cups uncooked pasta
  • 2 tbsp butter or oil
  • 1 onion
  • 5 (strong) garlic cloves
  • 1 1/2 cup pumpkin puree
  • 3/4 cup milk
  • 1/2 tsp nutmeg
  • 1/4 tsp thyme
  • 1/2 tsp salt
  • 1 cup cream cheese
  • 1/2 cup grated Parmesan
  • 2 packages (125 grams each) Mozzarella sliced


  1. Cook pasta in salt water. Preheat an oven to 200°C.
  2. While Pasta is cooking start making sauce. Cut onion, garlic, measure spices, and grate the cheese.
  3. In a big frying pan melt butter and fry onions until golden brown. Add garlic and stir-fry for few seconds.
  4. Add spices and salt. Milk, pumpkin puree, cream cheese and Parmesan. Mix until combined, cook for few minutes.
  5. Taste the pumpkin – cheese sauce, add spices and salt if needed.
  6. Drain pasta and mix into the sauce. Transfer to baking dish. Cover up with Mozzarella slices and bake in the oven for about 25-35 minutes or until golden brown.


18 thoughts on “Cheesy Baked Pumpkin Pasta

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