This post is sponsored in conjunction with PumpkinWeek . I received product samples from sponsor companies to aid in the creation of the PumpkinWeek recipes. All opinions are mine alone.
I know that when many people think pumpkin recipes they think of sweets. Pumpkin pie, pumpkin spice lattes, and pumpkin bread are recipes that most people have in the fall. However, there are some really good savory pumpkin recipes as well. I’ve made several pumpkin pasta dishes in the past, I’ve had pumpkin soup, and I’ve seen chicken with pumpkin.
Since I went with two sweet pumpkin recipes for #PumpkinWeek I wanted to fit in a savory recipe as well. This Cheesy Pumpkin Pasta Bake is so yummy if you are a pasta fan. When I told my husband I was making it he didn’t seem too excited. Like many people he thinks sweet when he thinks of pumpkin. I assured him this recipe was going to be different.
The sauce is made with pumpkin puree, Cabot cheese, milk, and spices. It’s thicker than I would think it would be so I thinned it out with a bit of pasta water. If you want to make it thicker simply add more pumpkin and if you want it thinner add pasta water. It’s simple to adjust for your own taste.
Speaking of adjusting to your taste you can choose any two different cheeses that you would like to incorporate into the pasta. I chose a sharp cheddar and a pepper jack from Cabot. I think the cheddar gave the sauce a nice bite while the pepper jack added a little bit of heat. You can also use any shape of pasta and I chose ziti because I wanted something Baby J could easily eat.
I made this on Saturday but we ended up not eating it until Sunday. It held up well and tasted great even after being in the refrigerator over night. The bread crumb topping adds a buttery note to the pasta which is really nice. The entire dish is like a fall flavored macaroni and cheese and it’s delicious!
Even though it has pepper jack cheese in it Baby J was thrilled to have some. I’m pretty sure he ate a serving of it for lunch and then another for dinner. My husband was surprised by how much he enjoyed it but the pumpkin really works well with the cheese to make a tasty sauce that has a few servings of vegetables in it.
So if you need an easy to make fall recipe to feed a crowd this Cheesy Pumpkin Pasta Bake should definitely be on your list!
- 1 lb. Penne or Ziti pasta
- 3 T. butter
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 c. pumpkin puree
- ⅔ c. heavy cream or milk
- ½ c. Cabot Sharp Cheddar Cheese
- ½ c. Cabot Pepper Jack Cheese
- 1 t. nutmeg
- ½ t. thyme
- salt and pepper
- 1 T. butter
- ⅓ c. breadcrumbs
- 1 t. garlic powder
- ½ t. black pepper
- Preheat the oven to 350 degrees.
- Cook the pasta according to the package direction. Drain and reserve ½ cup of pasta water. Set aside.
- In a large skillet melt the butter over medium heat. Add the onion and saute for 3-5 minutes or until it begins to soften. Add in the garlic and cook for 1 minute.
- Reduce heat to medium low and stir in the pumpkin, cheddar cheese, pepper jack cheese, and heavy cream or milk.
- Stir frequently for 2-3 minutes or until the cheese has melted and mixes with the sauce ingredients.
- Stir in the nutmeg, thyme, salt, and pepper. Add in more pumpkin if your sauce is too thin or reserved pasta water if it is too thick.
- Remove from heat and stir in the cooked pasta. Toss to coat.
- Pour the pasta mixture into a 9 x 13 pan. Set aside.
- In a small bowl melt the butter. Stir in the breadcrumbs, garlic powder, and black pepper. Mix well.
- Sprinkle the breadcrumb mixture over top of the pasta.
- Bake for 20-25 minutes.
- Serve hot.
Here are today’s #PumpkinWeek recipes:
Beverages:
Pumpkin Juice from House of Nash Eats
Pumpkin Old Fashioned from The Redhead Baker
Pumpkin Pie Milkshake from The Beard and The Baker
Savory:
Black Futsu Pumpkin Pizza from Culinary Adventures with Camilla
Cheesy Pumpkin Pasta Bake from Hezzi-D’s books and Cooks
Ham & Cheese Stuffed Pumpkin Rolls from Amy’s Cooking Adventures
Mincemeat Pumpkin Pie from 4 Sons ‘R’ Us
Pumpkin Seafood Curry from A Day in the Life on the Farm
Pumpkin Cheddar Ale Soup from Strawberry Blondie Kitchen
Pumpkin Grilled Cheese Sticks from Cindy’s Recipes and Writings
Pumpkin Pepper Jack Macaroni and Cheese from Cooking with Carlee
Pumpkin Ravioli (Tortelli di Zucca) from Caroline’s Cooking
Pumpkin Sausage Penne Pasta from Jonesin’ For Taste
Baked Goods & Desserts:
Chocolate Cream Cheese Pumpkin Cake from Rants From My Crazy Kitchen
Chocolate Truffle Pumpkin Pound Cake from Family Around the Table
Easy Healthy Pumpkin Muffins from Everyday Eileen
No Bake Pumpkin Cream Cheese Pie from Eat Move Make
Pumpkin Bacon Waffles with Cinnamon Syrup from For the Love of Food
Pumpkin Caramel Scones from Cookaholic Wife
Pumpkin Chia Pudding from April Golightly
Pumpkin Chocolate Cheesecake Bars from Who Needs A Cape?
Pumpkin Chocolate Chip Muffins from The Crumby Kitchen
Pumpkin Chocolate Donuts from The Bitter Side of Sweet
Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting from Daily Dish Recipes
Pumpkin French Toast from Seduction In The Kitchen
Pumpkin Fudge from Sweet Beginnings
Pumpkin White Chocolate Lava Cakes from The Spiffy Cookie
Pumpkin Pecan Pie Layer Cake from Love and Confections
Pumpkin Pie Dessert Dip from Hardly A Goddess
Pumpkin Pie Krispie Treats from The Mandatory Mooch
Pumpkin Pie Pop Tarts from Platter Talk
Disclaimer: Thank you PumpkinWeek Sponsors: Dixie Crystals, Cabot Cheese, and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for PumpkinWeek recipes. All opinions are my own. The PumpkinWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Three (3) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The PumpkinWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the PumpkinWeek posts or entry.
Wendy Klik says
Pumpkin is such a great addition to cheesy casseroles.