Three Cheese Pumpkin Baked Penne

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.

Course Main Course

Cuisine American

Prep Time 20

Cook Time 15

Bake Time 20

Total Time 55

Servings

Calories 624kcal

Author Nichole

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 9x13-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.

Video

Notes

Storing:
This three-cheese pumpkin baked penne can be stored in an airtight container in the fridge for up to 3 days.