This cheesy pumpkin pasta bake comes out of the oven bubbly and cheesy and is loaded with comforting fall flavors – hearty pasta, kale, and gooey cheese are smothered in an easy-to-make creamy pumpkin sauce and topped off with butter pecans and earthy sage. It’s the perfect comfort food to add to your fall dinner rotation. Or make it for a standout Thanksgiving side!
This pumpkin pasta bake with kale and buttered pecans is everything I love about fall cooking wrapped up in one bubbling casserole dish. It’s creamy, comforting, and loaded with those warm, cozy flavors that make you want to curl up on the couch with a giant bowl. And the best part? It’s wonderfully simple to make.
The pumpkin sauce is silky and flavorful, clinging to every piece of pasta in the most irresistible way. A handful of kale gets stirred in for color and texture, and the whole thing bakes into a golden, bubbly dream. It’s the kind of dish that feels impressive but comes together with easy, no-stress steps.
And then there are the crispy sage leaves and buttered pecans — the stars on top. The sage brings an herbaceous note while the pecans add a toasty crunch that makes every bite feel special and totally crave-worthy. Whether you’re serving this for a cozy weeknight dinner or bringing it to a fall gathering, this pasta bake always disappears fast.
Ingredients needed
This pasta pumpkin bake calls for ingredients that come together to make a bubbly pan of delicious fall comfort – gather these items:
- Short pasta: Opt for a short pasta, like fusilli or penne. Reserve some of the pasta cooking water to thin out the sauce as desired.
- Salted butter: For toasting the pecans and crisping the sage leaves.
- Sage leaves: Add a fragrant and earthy herb that tastes like fall.
- Pecans : Coarsely chopped pecans bring a nutty crunch.
- Olive oil: For sautéing the veggies.
- Vegetables : Red onion and kale balance the dish.
- Garlic : For savory depth.
- Canned pumpkin: Luscious and velvety pumpkin adds a rich base to the sauce.
- Cheese : Cottage cheese adds a creamy tang, and mozzarella melts into a gooey golden topping.
- From the spice rack: Sea salt, black pepper, and cayenne enhance and balance all the other flavors.
What to serve with this pumpkin pasta bake
This baked pumpkin pasta dish is a cozy comfort food that can be enjoyed as a meal on its own or as a tasty side. This is the perfect side dish to for fall dinners and is a stand out side, potluck favorite, and great for Thanksgiving feasts.
Enjoy this next to a crisp salad, such as this brussels sprouts caeser salad or this arugula wild rice salad . Round out the meal with some sauteed asparagus or roasted broccoli and carrots .
Or serve beside a protein such as braised pork ribs , or contrast the creaminess with a citrus twist, like this lemon herb butter roast chicken .
Pumpkin Pasta Bake with Kale and Buttered Pecans
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Ingredients
- ▢ 12 ounces short pasta
- ▢ 1 tablespoon salted butter
- ▢ 10 whole fresh sage leaves
- ▢ ½ cup pecans (coarsely chopped)
- ▢ 1 tablespoon olive oil
- ▢ 1 medium red onion (thinly sliced)
- ▢ 2 cloves garlic (minced)
- ▢ 2 cups chopped kale
- ▢ 14 ounce canned pumpkin
- ▢ 1 cup cottage cheese
- ▢ 2 tablespoons chopped fresh sage
- ▢ 1 teaspoon sea salt
- ▢ ½ teaspoon EACH: black pepper and cayenne
- ▢ 8 ounces mozzarella (grated)
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Cook the pasta in a large pot of salted boiling water until al dente. Reserve one cup of the pasta cooking water, drain the pasta, and then return it to the pot. 12 ounces short pasta
- While the pasta is cooking, prepare the rest of the recipe. Melt the butter in a small frying pan over medium-high heat. Add the whole sage leaves and cook until they’re crispy, about 1 minute. Remove them from the pan and set them aside. 1 tablespoon salted butter, 10 whole fresh sage leaves
- In the same pan, add the pecans and let them toast until they are fragrant, about 5 minutes. ½ cup pecans
- Heat the olive oil in a large pan over medium-high heat. Add the onion and cook till soft, about 5 minutes. Add the garlic and kale and cook until the kale is wilted, about 2 minutes. 1 tablespoon olive oil, 1 medium red onion, 2 cloves garlic, 2 cups chopped kale
- In a medium-sized bowl, mix the pumpkin, cottage cheese, sage, black pepper, cayenne, and salt. 14 ounce canned pumpkin, 1 cup cottage cheese, 2 tablespoons chopped fresh sage, ½ teaspoon EACH: black pepper and cayenne, 1 teaspoon sea salt
- Pour the pumpkin sauce over the cooked pasta, add the kale and half of the mozzarella cheese, and mix well. If the pasta seems dry, add some of the reserved pasta water until it is nice and creamy. 8 ounces mozzarella
- Transfer the pasta to a 9×11-inch casserole dish and top with the remaining mozzarella, crispy sage leaves, and buttered pecans. Bake, uncovered, for 25 minutes, or until the pasta is hot and bubbling.
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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More pumpkin dinner recipes
For more inspiration, check out all of our dinner ideas !
Indian-Inspired Pumpkin Curry (cozy fall dinner)
Chipotle Bourbon Pumpkin Chili
Creamy Pumpkin Polenta with Goat Cheese and Spinach
Pumpkin Soup with Maple Bacon Onions
Pumpkin Pasta Bake with Kale and Buttered Pecans
Ingredients
- 12 ounces short pasta
- 1 tablespoon salted butter
- 10 whole fresh sage leaves
- ½ cup pecans , coarsely chopped
- 1 tablespoon olive oil
- 1 medium red onion , thinly sliced
- 2 cloves garlic , minced
- 2 cups chopped kale
- 14 ounce canned pumpkin
- 1 cup cottage cheese
- 2 tablespoons chopped fresh sage
- 1 teaspoon sea salt
- ½ teaspoon EACH: black pepper and cayenne
- 8 ounces mozzarella , grated
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Cook the pasta in a large pot of salted boiling water until al dente. Reserve one cup of the pasta cooking water, drain the pasta, and then return it to the pot. 12 ounces short pasta
- While the pasta is cooking, prepare the rest of the recipe. Melt the butter in a small frying pan over medium-high heat. Add the whole sage leaves and cook until they’re crispy, about 1 minute. Remove them from the pan and set them aside. 1 tablespoon salted butter, 10 whole fresh sage leaves
- In the same pan, add the pecans and let them toast until they are fragrant, about 5 minutes. ½ cup pecans
- Heat the olive oil in a large pan over medium-high heat. Add the onion and cook till soft, about 5 minutes. Add the garlic and kale and cook until the kale is wilted, about 2 minutes. 1 tablespoon olive oil, 1 medium red onion, 2 cloves garlic, 2 cups chopped kale
- In a medium-sized bowl, mix the pumpkin, cottage cheese, sage, black pepper, cayenne, and salt. 14 ounce canned pumpkin, 1 cup cottage cheese, 2 tablespoons chopped fresh sage, ½ teaspoon EACH: black pepper and cayenne, 1 teaspoon sea salt
- Pour the pumpkin sauce over the cooked pasta, add the kale and half of the mozzarella cheese, and mix well. If the pasta seems dry, add some of the reserved pasta water until it is nice and creamy. 8 ounces mozzarella
- Transfer the pasta to a 9x11-inch casserole dish and top with the remaining mozzarella, crispy sage leaves, and buttered pecans. Bake, uncovered, for 25 minutes, or until the pasta is hot and bubbling.
