Cheesy Baked Pumpkin Pasta

Maybe for someone, it’s cheesy cause I sneaked one and a halfย 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 ๐Ÿ™‚

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

This recipe requires one and half cup of pumpkin puree
Total Time 1 hr
Servings 4 -6


  • 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


  • Cook pasta in salt water. Preheat an oven to 200ยฐC.
  • While Pasta is cooking start making sauce. Cut onion, garlic, measure spices, and grate the cheese.
  • In a big frying pan melt butter and fry onions until golden brown. Add garlic and stir-fry for few seconds.
  • Add spices and salt. Milk, pumpkin puree, cream cheese and Parmesan. Mix until combined, cook for few minutes.
  • Taste the pumpkin - cheese sauce, add spices and salt if needed.
  • 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.


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