Spicy Pumpkin Pasta Bake
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Spicy Pumpkin Pasta Bake
Dive into this Spicy Pumpkin Pasta Bake, a cozy dish that's perfect for fall! With creamy pumpkin puree, hearty plant-based meat crumbles, and a delicious layer of gooey melted cheese, this pasta bake is the ultimate comfort food. It's a quick + family-friendly option that’s perfect for any weeknight dinner! Gluten-free, Vegan, Make-Ahead + Less Spicy Option.
I’m a huge fan of pasta dishes, especially pasta bakes! They’re just the perfect lazy meal for busy weekdays or relaxing weekends. This Spicy Pumpkin Pasta Bake is not only easy to whip up, but is truly something delicious. Plus, it’s a AMAZING vegetarian option that everyone will love --- And you can always add in meat instead of the plant-based crumbles if you prefer!
This spicy pasta bake is packed with cheesy goodness + fall flavors, thanks to the pumpkin. It can be made ahead of time, which is a total win! With its bold flavors, it embodies the essence of Orchids + Sweet Tea: Simple ingredients + complex flavors. And the best part? It’s even better the next day, making it the perfect leftover dish! If you're hungry for more, don't forget to check out the 'weeknight meals' section on my site for even more delicious ideas!
If you are anything like me and love to make pasta bakes on the regular, then try out my Spicy Vodka Rigatoni Pasta Bake, Meatless Baked Ziti with Ricotta and Pesto Pasta Bake next.
Jump to:
- What Is A Pasta Bake?
- Why You Will LOVE This Spicy Pumpkin Pasta Bake
- How to Make Spicy Pumpkin Pasta Bake
- Ingredients for Spicy Pumpkin Pasta Bake
- Can I Make This Spicy Pumpkin Pasta Bake Ahead Of Time?
- Can I Make This Pasta Bake Vegan?
- The Best Meat Crumbles to Use for this Pumpkin Pasta Bake?
- What Are Delicious Foods to Pair Spicy Pumpkin Pasta Bake With?
- How to Make Your Own Pumpkin Puree
- How To Make Your Sauce More Flavorful?
- SECRET TO A CREAMY FILLING?
- Spicy Pumpkin Pasta Bake Q + A's
- Other Pumpkin Recipes You'll Love
- MADE OUR RECIPE(S)?
- Spicy Pumpkin Pasta Bake
What Is A Pasta Bake?
Pasta bake is such a flavorful + satisfying dish that typically consists of cooked pasta (short pasta is best) combined with a variety of ingredients. The mixture is then layered in a baking dish, topped with cheese, and baked in the oven until golden and bubbly. This hearty and versatile dish is loved for its simplicity, delicious taste, and ability to please both kids and adults alike.
Why You Will LOVE This Spicy Pumpkin Pasta Bake
- It’s absolutely delicious----creamy + velvety!
- Super easy to make and quick (plus, no crazy clean-up! Can we say–Everything in a skillet?)
- Loaded with cheesy flavors, velvety + spoonfuls of pumpkin puree.
- Full of flavor + well seasoned! (The best reason!)
- Perfect for any time of day—Dinner, Lunch, Breakfast (if that’s your thing), whatever!
How to Make Spicy Pumpkin Pasta Bake
First things first, let's get that pasta boiling! I like to add a little olive oil to keep it from sticking. You can use store-bought canned pumpkin puree for this recipe if you're short on time, but I highly recommend whipping up a quick batch of your own pumpkin puree. You'll also mince your veggie meatballs or buy a store-bought plant-based meat crumble.
Then comes the fun part— To put everything together, you'll toss your cooked pasta with the 'meat' sauce + pumpkin mixture and plenty of cheese in a baking dish. Pop it in the oven and let it bake until everything turns gooey and warm, with that perfectly crisp crust on top.
Ingredients for Spicy Pumpkin Pasta Bake
Here's what you need to bring this creamy Spicy Pumpkin Pasta Bake to life for dinner tonight:
'MEAT' SAUCE:
- Minced meatball or plant-based crumbles. You could also opt for 'real' meatballs if you eat meat!
- Mini sweet peppers. These add a nice hint of sweetness!
- Extra virgin olive oil. Feel free to use your favorite high-quality EVOO. My fave tried and trusted brand is California Olive Ranch.
- Garlic cloves. Minced.
- Jar organic pasta sauce. I like to use organic sauce for a quick meal during the week. However, you can always make your own pasta sauce from scratch.
- Seasonings. Dried oregano, dried basil, garlic powder, smoked paprika + red pepper flakes. Increase or reduce based on spicy-ness preference!
- White cooking wine. You can also use ½ up dry white wine, instead.
PASTA:
- Rigatoni pasta. I used Mezzi Rigatoni which is half the size! You can substitute rigatoni with your favorite pasta shape. For a gluten-free version, simply use gluten-free pasta.
- Extra virgin olive oil.
PUMPKIN + CHEESE FILLING:
- Pumpkin. I use 100% organic pumpkin puree in the can, NOT pie filling. There’s a difference!
- Cheese. Shredded mozzarella cheese or sharp cheddar.
- Seasonings. Sea salt, black pepper, dried parsley, ground cinnamon + ground nutmeg.
SHOP MY FAVORITE BAKEWARE ITEMS AND ACCESSORIES FOR THIS PESTO PASTA BAKE
Here, I’ve curated a list of cooking + baking essentials that I use to achieve my favorite baked goods or cooked meals, especially with this Spicy Pumpkin Pasta Bake. Everything from my fave Dutch pot/oven, wooden spoons, immersion hand-blender, mixing bowls, and more. SEE THEM HERE!
Can I Make This Spicy Pumpkin Pasta Bake Ahead Of Time?
YES! Cook your pasta and let it cool completely before storing in an air-tight refrigerator for 3-5 days. In a bowl, combine your pumpkin puree and cheese and place in an air tight container to refrigerate overnight as well.
Follow steps to cook the minced meatball/crumbles and pasta sauce and after STEP 4, remove sauce from heat, let cool and store in the fridge the day before. On the day of, remove everything to room temp., about 15-20 minutes and continue assembly STEPS.
Can I Make This Pasta Bake Vegan?
Yes--- instead of regular dairy cheese swap it out for a vegan cheese. My favorite brands that seem to melt are the mozzarella by Follow Your Heart or Daiya. Please keep in mind that it might look and taste slightly different if using vegan cheese.
The Best Meat Crumbles to Use for this Pumpkin Pasta Bake?
When it comes to this Spicy Pumpkin Pasta Bake, creating that 'meaty' feel without any actual meat is one of the important components. For this, I love to make my own meatballs from scratch---check out this Vegan Meatballs Sub recipe for awesome steps on how to make your own!
However, if you don't have the time to make your own or just don't want to----I always recommend using a great store-bought plant-based meatball from Gardein or Whole Foods 365 or using your favorite plant-based meat crumble to save you some time.
If starting off with vegan meatballs, simply place your cooked meatballs in a food processor and pulse until fully broken down into small-medium chunks. Wallah!
On the other hand, if you don't care about this recipe being vegetarian, then feel free to use actual meatballs or ground beef.
What Are Delicious Foods to Pair Spicy Pumpkin Pasta Bake With?
When it comes to serving this mouthwatering Spicy Pumpkin Pasta Bake there are some options that will truly elevate your meal. First off, don't forget to have some crusty bread on hand--- I love this homemade Cheesy Kale Garlic Bread or for more of a classic feel this Homemade Roasted Garlic Bread really hits the spot. Trust me; you'll want to dip it into that luscious, saucy goodness.
If you want a little freshness, serve it with a salad on the side, like this Roasted Cauliflower Green Goddess Salad or this Best Buffalo Chickpea Kale Salad. It's like a fresh burst of flavor that complements this easy weeknight dinner beautifully.
But here's the thing. This Spicy Pumpkin Pasta Bake is so darn amazing that you can honestly enjoy it all by itself. Seriously, the umami-rich pumpkin sauce + luscious creamy cheese —everything is just bursting with flavor. So, feel free to dig in and savor every single bite. It's a dish that stands tall on its own!
How to Make Your Own Pumpkin Puree
If you're thinking about making your own pumpkin puree instead of using a store-bought canned version, then you'll be happy to know that it is rather simple:
- Step 1: Cut your pumpkins in half and scoop out the seeds. Be sure to save the seeds for another time because you can definitely use those!
- Step 2: Feel free to cube the pumpkins into medium-large chunks and then place them unto a baking sheet lined with parchment paper. NOTE: ensure that the skin of pumpkin are peeled off at this point.
- Step 3: Always season your pumpkin pieces (salt, black pepper, + smoked paprika) and lightly grease with olive oil until coated.
- Step 4: Roast in the oven at 375 degrees Fahrenheit for about 40-45 minutes or until the edges are golden and they become super tender once tested with a fork or knife.
- Step 5: Using a food processor or blender, puree your pumpkin along with water or veggie stock, until smooth. You can either use this immediately in whatever pumpkin recipe you'd like, store it in the freezer for later use.
How To Make Your Sauce More Flavorful?
It's all about the seasoning! Whether you choose to make your pasta sauce from scratch or use a store-bought version (the Rao's brand is my fave by the way), adding seasoning to your sauce is KEY! Adding flavor to the base of your sauce with garlic and seasonings will add more depth to your pasta bake and allow everything else to marry together well.
Just let it all simmer together and slowly bubble as the seasonings infuse deeply.
SECRET TO A CREAMY FILLING?
The pumpkin-cheese mixture. Simple!
In order to ensure that your filling for the pasta bake is smooth and creamy, you must ensure that your pumpkin mixture is nice in velvety.
Since pumpkin puree usually comes out a bit thick, the trick to the ultimate creaminess is in mixing in a bit of the boiled pasta water. Yup. You’ve read right.
A few Tbsps of boiled pasta water loosens things up nicely and creates a nice smooth texture. So, once you fold in the shredded cheese, you’re good to go!
Spicy Pumpkin Pasta Bake Q + A's
Any leftovers can be kept in a tightly sealed container and refrigerated for up to 3-4 days. To reheat, simply heat in the oven for the best results or microwave for a minute or two until heated through.
Absolutely! To make this dish GF, simply use Gluten-Free pasta and ensure that other ingredients are GF-friendly.
To achieve an extra crispy top, consider sprinkling the pasta mixture with a layer of breadcrumbs before baking. Alternatively, you can add a final layer of shredded cheese, which will melt and form a golden crust as the dish bakes.
Other Pumpkin Recipes You'll Love
If you’re as obsessed with this Spicy Pumpkin Pasta Bake as I am, you’ll want to try these other pumpkin recipes too!
- Dairy-Free Iced Pumpkin Spice Latte
- Vegan Pumpkin Bread + Maple Chai Frosting
- The Best Vegan Pumpkin Spice Waffles
- Vegan Pumpkin Cinnamon Rolls
- Spicy Brown Butter Pumpkin Rigatoni
- Pumpkin Spice Overnight Oats
- Vegan Pumpkin Chai Latte
MADE OUR RECIPE(S)?
If you tried this Spicy Pumpkin Pasta Bake recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. And don't forget to tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea! I love hearing from you!
Spicy Pumpkin Pasta Bake
Ingredients
'MEAT' SAUCE:
- 2 cups minced meatball or plant-based crumbles
- 2 cups mini sweet peppers, chopped
- 1 tablespoon extra virgin olive oil
- 4 garlic cloves, minced
- 1 (24 oz.) jar organic pasta sauce
- 1 tablespoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1-2 tsps red pepper flakes (Increase or reduce based on spicy-ness preference!)
- 3 Tbsps white cooking wine (You can also use ½ up dry white wine, instead)
PASTA:
- 1 (16 oz.) pacakage rigatoni pasta (I used Mezzi Rigatoni for this recipe!)
- 1 tablespoon Extra virgin olive oil
PUMPKIN + CHEESE FILLING:
- 1 (14 oz.) can organic 100% pumpkin puree (NOT pie filling!)
- 2 cups shredded mozzarella cheese or sharp cheddar
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon dried parsley
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
TOPPING:
- 2 cups shredded mozzarella cheese or sharp cheddar
Instructions
BOIL THE PASTA:
- To begin, cook pasta according to packaging. NOTE: rigatoni pasta doesn’t take a long time to cook, usually 8-10 minutes (however, you should cook at 6-8 minutes or so—‘al dente’). ***Save a bit of the pasta water for later for the filling if needed.***
TO MAKE THE 'MEAT' SAUCE:
- In a large 12-inch skillet, add the olive oil and add minced garlic, sauté frequently about 1-2 minutes until translucent and fragrant.
- Add in the chopped peppers followed by the seasonings: oregano, basil, garlic powder, smoked paprika, and red pepper flakes, stirring until combined and veggies are coated.
- Add the pasta sauce, cooking wine, and the minced meat, stirring everything together until combined. Bring it to a boil and then reduce the heat to low, allowing it to simmer in the sauce for 3-4 minutes. Remove from heat.
- Add drained cooked pasta and gently stir until everything is combined and pasta is covered with sauce.
TO MAKE THE FILLING:
- In a bowl, add the pumpkin puree and cheese, followed by the salt, black pepper, parsley, cinnamon, and nutmeg----stirring until combined, smooth, and paste-like. NOTE: If you want it to be smoother, add 2-3 Tbsps of boiled pasta water to make the filling thinner.
ASSEMBLY:
- In the baking dish, add in the pasta (covered in the 'meat' sauce), spreading it out evenly. Spoon on the pumpkin cheese mixture and stir slightly until tucked in between a bit of the pasta. Sprinkle a nice layer of cheese atop pasta until the entire pasta is covered.
- Loosely cover with foil and bake for 20-25 minutes. Remove foil paper and bake for another 10-15 minutes or so, until cheese has fully melted and the top is browned slightly.
- Remove from oven and serve with your favorite salad or bread.
- Bon Appetit!
Tips & Tricks
- STORAGE: Any leftovers can be kept in a tightly sealed container and refrigerated for up to 3-4 days. To re-heat, simply heat in the oven for the best results or microwave for a minute or two until heated through.
- GLUTEN-FREE OPTION: To make this dish GF, simply use Gluten-Free pasta and ensure that other ingredients are GF-friendly.
- MAKE AHEAD: Cook your pasta and let it cool completely before storing in an air-tight refrigerator for 3-5 days. In a bowl, combine your pumpkin puree and cheese and place in an air tight container to refrigerate overnight as well. Follow steps to cook the minced meatball/crumbles and pasta sauce and after STEP 4, remove sauce from heat, let cool and store in the fridge the day before. On the day of, remove everything to room temp., about 15-20 minutes and continue assembly STEPS.
- SPICES/HERBS: If desired, you can reduce the amounts slightly. Please know that this recipe is bold in flavor, so feel free to adjust based on your tastebuds.
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