Go Back
As the leaves begin to change and the air turns crisp, there's nothing quite like a warm, comforting dish to welcome the fall season. The Cheesy Pumpkin Alfredo Bake embodies everything we love about autumn: rich flavors, creamy textures, and the delightful essence of pumpkin. This recipe not only satisfies your hunger but also brings a sense of warmth and coziness, making it the perfect centerpiece for family gatherings or a simple weeknight dinner.

Cheesy Pumpkin Alfredo Bake

Embrace the essence of fall with this Cheesy Pumpkin Alfredo Bake, a comforting dish that combines rich flavors and creamy textures. This delightful bake features penne pasta coated in a luscious pumpkin Alfredo sauce, topped with gooey mozzarella and nutty Parmesan cheese. Perfect for family dinners or casual gatherings, it's a seasonal favorite that warms the soul and inspires cozy moments around the table. Enjoy this nostalgic dish for a nourishing celebration of autumn!
Print Recipe Pin Recipe

Ingredients
  

1 pound (16 oz) penne pasta

2 tablespoons olive oil

1 small onion, finely chopped

3 cloves garlic, minced

1 can (15 oz) pure pumpkin puree

1 cup heavy cream

1 cup grated Parmesan cheese

1 cup shredded mozzarella cheese

½ teaspoon ground nutmeg

1 teaspoon Italian seasoning

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C) to ensure it’s hot and ready for baking.

    Cook the Pasta: In a large pot, bring salted water to a boil. Add the penne pasta and cook according to the package directions until al dente. Once cooked, drain the pasta, and set it aside.

      Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté for about 3-4 minutes until it becomes soft and translucent. Next, add the minced garlic and sauté for an additional minute, or until fragrant.

        Prepare the Alfredo Sauce: Lower the heat to a gentle simmer. Stir in the pure pumpkin puree and heavy cream, mixing well. Season the sauce with nutmeg, Italian seasoning, salt, and pepper. Allow the mixture to simmer for about 5 minutes, stirring occasionally, to let the flavors meld together.

          Combine Pasta and Sauce: Carefully add the drained penne pasta to the pumpkin Alfredo sauce, gently stirring to ensure that all the pasta is evenly coated. Incorporate half of both the grated Parmesan and shredded mozzarella cheese into the mixture, reserving the rest for topping.

            Transfer to Baking Dish: Pour the creamy pumpkin pasta mixture into a greased 9x13 inch baking dish, spreading it out evenly to ensure even baking.

              Add Cheese Topping: Sprinkle the reserved Parmesan and mozzarella cheese evenly over the top of the pasta for a delicious cheesy crust.

                Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes. The dish is done when the cheese is melted and bubbly and the edges are golden brown.

                  Garnish and Serve: Once baked, remove the dish from the oven and allow it to cool for a few minutes. For a finishing touch, garnish with freshly chopped parsley before serving to add a pop of color and freshness.

                    Prep Time, Total Time, Servings: 15 minutes | 45 minutes | Serves 6-8