Need a fall dinner that really hits the spot? Three Cheese Pumpkin Baked Penne is exactly as incredible as it sounds! Mozzarella, fontina, and parmesan make this baked penne supremely cheesy while pumpkin puree and warm spices really drive home that autumnal flavor.
Three Cheese Pumpkin Baked Penne
Cheesy. Creamy. Fall flavored. Those are just some of the adjectives I heard used to describe this baked pasta when I first served it for dinner! Everyone left the table a little too full and we had next to no leftovers, so I knew I had a hit on my hands. The warm fall spices are subtle, but when accompanied with the pumpkin puree, really create the coziest fall vibe that’s sure to warm your bones. And while baked pasta dishes can sometimes turn out dry, that’s never the case with this easy dinner! It’s pretty fail-proof and you’re always guaranteed to have the most luscious sauce coating every single piece of penne.
Cozy up with more of my favorite comforting pasta dinners like brown butter garlic ravioli, creamy bacon gnocchi, and creamy french onion tortellini!
Can I freeze it?
Unfortunately, this recipe won’t freeze well. Pasta in general isn’t my favorite to freeze, but the creamy sauce and cheeses are even worse for wear in the freezer. Enjoy this dish fresh or zap your leftovers in the microwave, but steer clear of the freezer!
How to Make Three Cheese Pumpkin Baked Penne
- Cook the pasta. Cook the pasta. Reserve about 1/2 cup of pasta water, then drain.
- Sauté. Melt the butter over medium heat and cook the garlic and shallot until soft.
- Make the sauce. Stir the pumpkin purée, heavy cream, and seasonings into the skillet and cook until heated through.
- Add the pasta. Toss the pasta with the pumpkin sauce. Add reserved pasta water as needed to reach the desired consistency.
- Add the cheeses. Stir half of the mozzarella, fontina, and Parmesan cheese into the pasta.
- Bake. Transfer the pasta to a baking dish and top with the remaining cheeses. Bake at 375°F for 15 to 20 minutes.
- Enjoy! Let the pasta cool slightly before serving with fresh sage or butter fried sage leaves for garnish.
Storing and Reheating
Let your leftovers fully cool to room temperature before storing in an airtight container in the refrigerator. Properly stored, it should keep for up to 3 days. Reheat individual portions for 30 seconds at a time in the microwave until warmed all the way through.
Ingredient Notes
- Penne – Any other short-form pasta will work instead. Use what you have on hand!
- Butter – Salted or unsalted, it’s entirely up to you. If you do use salted butter, you may want to omit or cut back on the salt that’s called for.
- Garlic – Add more or less as desired. Fresh garlic is preferred for the most potent flavor.
- Shallot – If possible, try not to swap this with any other onion! If you do need to make the switch, finely dice a small yellow onion.
- Pumpkin Puree – NOT pumpkin pie filling! Pie filling is loaded with sugar and spices that will make your pasta taste like a dessert, which is not the intention here.
- Heavy Cream – Half and half also works, but the end results might not be as thick and creamy.
- Seasonings – Salt, pepper, dried sage, red pepper flakes, nutmeg, and cinnamon create the best warm fall flavor. Adjust each measurement as desired.
- Cheeses – Mozzarella, fontina, and parmesan are the best combo! If possible, try to freshly shred the parmesan right off the block to get the tastiest flavor and texture.
Enjoy!
~Nichole
Three Cheese Pumpkin Baked Penne
Ingredients
- 1 Pound Penne pasta
- 2 Tbsp Butter
- 2 Cloves Garlic minced
- 1 Small shallot minced
- 1 Cup Pumpkin purée
- 1 Cup Heavy cream
- 1 tsp Salt
- 1/2 tsp Black pepper
- 1/2 tsp Dried sage
- 1/4 tsp Red pepper flakes
- 1/4 tsp Ground nutmeg
- 1/4 tsp Ground cinnamon
- 1 Cup Shredded mozzarella divided
- 1 Cup Shredded fontina divided
- 1/2 Cup Freshly shredded Parmesan divided
Instructions
- Cook the pasta according to package instructions, reserving about 1/2 cup of pasta water, then drain.
- In a large skillet, melt the butter over medium heat and cook the garlic and shallot until soft and fragrant.
- Stir the pumpkin purée, heavy cream, salt, pepper, sage, red pepper flakes, nutmeg, and cinnamon into the skillet and cook until heated through.
- Toss the pasta with the pumpkin sauce and add reserved pasta water as needed to reach the desired consistency.
- Stir half of the mozzarella, fontina, and Parmesan cheese into the pasta.
- Transfer the pasta to a 9×13-inch baking dish and top with the remaining shredded cheeses.
- Bake at 375 degrees Fahrenheit for 15 to 20 minutes or until the top is bubbly and lightly golden.
- Let the pasta cool slightly before serving with fresh sage or butter fried sage leaves for garnish if desired.
Notes
This three-cheese pumpkin baked penne can be stored in an airtight container in the fridge for up to 3 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
