Golden and bubbling in the oven, this cheesy pumpkin pasta bake with mushrooms has become our go-to for chilly weeknights. I made it the first cold day we had in October, and ever since, it’s held this cozy, comforting pull, like pulling on a warm sweater after being outside too long. It’s hearty, creamy, and just the kind of dinner that makes you feel cared for.
Table of Contents
Why You’ll Love This Cheesy Pumpkin Pasta Bake
This bake hits all the fall cravings in one dish. It’s creamy, cheesy, and full of comforting pasta. The pumpkin tomato sauce wraps everything in a warm hug, while the mushrooms, spinach, and sage bring savory, earthy balance.
It’s fully vegetarian, and you can prep it ahead for busy weeks. You’ll also love the texture play—melty fontina, toasty walnuts, soft pasta, and tender mushrooms.
The best part? It feeds a crowd or keeps beautifully for leftovers.
Key Ingredients & Substitutions
Pasta Types
Go with short, ridged pasta like mezzi rigatoni, ziti, shells, or farfalle. These shapes hold sauce well and bake evenly. You can also try fusilli or penne if that’s what’s in the pantry.
Pumpkin and Tomato Base
This is where the magic starts. Canned pumpkin purée gives body and earthy sweetness, while tomato paste brings deep umami. Add vegetable broth to thin it just enough into a pourable, silky sauce.
If needed, swap in butternut squash purée or even sweet potato mash. Tomato paste is essential—don’t skip it.
Vegetables and Aromatics
We start with sautéed onion, mushrooms, and garlic. These create the flavor base. Then baby spinach gets stirred in until just wilted.
If you want extra veggies, add roasted red peppers or chopped kale. Caramelized leeks would also be delicious.
Cheeses for Creaminess
Fontina melts beautifully. It’s soft and mellow, perfect with pumpkin. Parmesan (or Pecorino) adds sharpness.
No fontina? Gruyere, Havarti, or even shredded mozzarella will work in a pinch.
Nut and Herb Topping
Toasted walnuts with fresh sage add crunch and that unmistakable fall aroma. You can use pecans instead, or skip the nuts entirely for a softer texture.
Don’t leave out the sage—it brings the whole dish together.
How to Make Cheesy Pumpkin Pasta Bake Step-by-Step
Step 1: Cook the Pasta
Boil pasta in salted water until just under al dente—about 2 minutes less than package directions. Drain and set aside.
This keeps the pasta from turning mushy in the oven.
Step 2: Toast the Walnut-Sage Topping
In a dry sauté pan, melt butter. Add chopped walnuts and 1 tablespoon of sage. Toast gently for about 5 minutes until fragrant. Sprinkle with a pinch of salt, then remove from the pan.
Set this topping aside. It’ll go on at the end.
Step 3: Sauté Mushrooms and Onion
In the same pan, heat olive oil. Add sliced mushrooms and chopped onion. Sauté for 8 minutes or so, until soft and golden.
This builds a savory backbone to balance the creamy sauce.
Step 4: Build the Sauce with Pumpkin and Cheese
Add garlic, tomato paste, and red pepper flakes. Stir constantly for 3–4 minutes. The paste should darken and smell rich.
Now add spinach by handfuls. Let it wilt down before adding the next handful. Stir in oregano, salt, pepper, nutmeg, and the remaining sage.
Deglaze with vegetable broth. Then stir in pumpkin purée, Parmesan, and half of the fontina. Stir until everything is creamy and smooth.
Step 5: Combine with Pasta and Assemble the Bake
Add your cooked pasta to the sauce. Toss until every piece is coated.
Pour the mixture into a greased 13×9” baking dish. Sprinkle the top with the rest of the fontina and that walnut-sage topping.
Step 6: Bake Until Golden and Bubbly
Cover with foil and bake at 375ºF for 15 minutes. Then remove the foil and bake another 10 minutes until bubbly and golden on top.
Let it cool slightly before serving—it smells amazing, but it’ll be piping hot.
Storage, Freezing & Reheating Tips
Let leftovers cool completely before storing.
- Fridge: Store in an airtight container for up to 5 days.
- Freezer: Freeze in portions for up to 3 months. Label with the date.
- Reheat: Thaw overnight in the fridge. Then microwave with a splash of broth or reheat covered in a 350ºF oven until warm.
Batch cooking tip: Double the recipe and freeze one tray for later!
What to Serve With This Pasta Bake
This cheesy pumpkin pasta bake is rich and filling. Pair it with something fresh or green:
- Warm Brussels salad
- Sautéed broccoli or roasted green beans
- Winter chopped salad with apple and walnuts
- Crusty sourdough or garlic bread
Tools You’ll Need
This dish is simple but does need a few basics:
- 13×9” baking dish
- Large sauté pan
- Cheese grater
- Cutting board and knife
- Large pot for boiling pasta
Cheesy Pumpkin Pasta Bake with Mushrooms Recipe Card
Print
Cheesy Pumpkin Pasta Bake – Creamy, Comforting, Delicious
- Total Time: 50 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
This cheesy pumpkin pasta bake with mushrooms is rich, creamy, and comforting. Perfect for fall dinners, it’s vegetarian-friendly and great for meal prep.
Ingredients
1 lb dry pasta (mezzi rigatoni, shells, ziti, fusilli, or farfalle)
2 Tbsp unsalted butter
1/2 cup finely chopped walnuts
1 Tbsp + 2 tsp finely chopped fresh sage, divided
2 Tbsp extra-virgin olive oil
8 oz cremini mushrooms, sliced
1 yellow onion, finely chopped
1/4 cup tomato paste
4 garlic cloves, minced
1/2 tsp crushed red pepper flakes
3–4 handfuls fresh baby spinach
1 tsp dried oregano
1 tsp kosher salt
1/2 tsp black pepper
1/4 tsp ground nutmeg
3 cups vegetable broth
1 (15-oz) can pumpkin purée
1/2 cup grated Parmesan cheese (or Pecorino Romano)
1 1/2 cups shredded fontina cheese (or substitute with Gruyere)
Instructions
1. Preheat oven to 375ºF.
2. Cook pasta until 2 minutes shy of al dente, drain and set aside.
3. In sauté pan, melt butter and toast walnuts with 1 Tbsp sage for about 5 minutes; season with salt and set aside.
4. In the same pan, heat olive oil; sauté mushrooms and onion for about 8 minutes until soft.
5. Stir in tomato paste, garlic, and red pepper flakes; cook for 3–4 minutes until paste darkens.
6. Add spinach gradually, stirring until wilted. Add oregano, salt, pepper, nutmeg, and remaining sage.
7. Deglaze pan with broth. Stir in pumpkin purée, Parmesan, and 1/2 cup fontina until melted and creamy.
8. Add pasta to the sauce and stir to coat.
9. Transfer mixture to greased 13×9″ baking dish. Top with remaining fontina and walnut-sage topping.
10. Cover with foil, bake for 15 minutes. Uncover and bake an additional 10 minutes until golden and bubbly.
Notes
Refrigerate leftovers up to 5 days or freeze up to 3 months.
Reheat with a splash of broth in microwave or oven at 350ºF.
Pairs well with warm salads, roasted veggies, or garlic bread.
Use Gruyere or Havarti if fontina is unavailable.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 580
- Sugar: 9g
- Sodium: 770mg
- Fat: 25g
- Saturated Fat: 7g
- Carbohydrates: 68g
- Fiber: 22g
- Protein: 22g

More Such Recipes
If you love this one, you might also like:
- Pumpkin pasta sauce made vegan for a dairy-free twist
- Savory pumpkin and sausage pasta bake for a meatier version
- Cozy chicken chili with pumpkin for soup season nights
- Creamy chicken pesto pasta dinner for another comforting bake
Frequently Asked Questions
Can I make this dish vegan?
Yes! Use dairy-free butter and vegan cheese. Skip the Parmesan and fontina, and use cashew-based cheese or nutritional yeast instead. You can also try our pumpkin pasta sauce made vegan.
Can I prepare it ahead of time?
Absolutely. Assemble the entire bake and refrigerate it unbaked for up to 24 hours. When ready to eat, bake it straight from the fridge. Just add 5–10 extra minutes to the bake time.
What’s the best cheese substitute for fontina?
Gruyere is the best swap,similar texture and melt. Havarti or mild provolone works too. Even mozzarella can be used if that’s what you have on hand.
Final Thoughts
This cheesy pumpkin pasta bake with mushrooms is the kind of meal that makes everything feel calmer and more delicious. It’s warm, rich, and cozy , perfect for crisp evenings or potluck dinners.
Make a pan to share, or keep the whole thing for yourself and eat happy all week long.
For more ideas and seasonal inspiration, follow along on Pinterest or Facebook.