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Baked Pumpkin Pasta with Zucchini

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This baked pumpkin pasta with zucchini is a creamy, cozy autumn dinner that bakes up golden and bubbling. Short pasta is tossed in a velvety pumpkin and Parmesan sauce with garlic, sage and a hint of nutmeg, folded with tender sautéed zucchini, then topped with melty mozzarella and a crisp breadcrumb crust. Easy, comforting and vegetarian, it’s perfect for weeknights, fall gatherings and make-ahead meals.

Ingredients

  • 12 oz (340 g) short pasta such as penne, rigatoni or shells
  • 2 tbsp olive oil, divided
  • 2 medium zucchini (about 1 lb / 450 g), halved lengthwise and sliced into half-moons
  • 1 small yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 1 tbsp chopped fresh sage, plus a few whole leaves for garnish (or 1 tsp dried)
  • 1 can (15 oz / 425 g) pumpkin puree (not pumpkin pie filling)
  • 1½ cups (360 ml) vegetable or chicken broth
  • ¾ cup (180 ml) heavy cream or whole milk
  • ¾ cup (75 g) freshly grated Parmesan, divided
  • 1½ cups (170 g) shredded mozzarella, divided
  • ¼ tsp freshly grated nutmeg
  • ¼ tsp red pepper flakes (optional)
  • 1 tsp salt, plus more to taste
  • ½ tsp freshly ground black pepper
  • ⅓ cup (20 g) panko or fresh breadcrumbs
  • 1 tbsp unsalted butter, melted
  • 1 tbsp chopped fresh parsley, for serving

Instructions

  1. Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch (23×33 cm) baking dish.
  2. Bring a large pot of generously salted water to a boil. Cook the pasta 2 minutes less than the package directions, since it will finish cooking in the oven. Reserve ½ cup of pasta water, then drain.
  3. Heat 1 tbsp olive oil in a large, deep skillet over medium-high heat. Add the zucchini with a pinch of salt and sauté for 4 to 5 minutes until lightly golden. Transfer to a plate.
  4. Add the remaining 1 tbsp olive oil to the skillet. Cook the onion over medium heat for 4 minutes until soft. Add the garlic, sage and red pepper flakes and cook for 30 seconds until fragrant.
  5. Stir in the pumpkin puree and cook for 2 minutes, stirring constantly. Whisk in the broth and cream and simmer gently for 5 minutes until smooth and slightly thickened.
  6. Reduce the heat to low. Stir in ½ cup of the Parmesan, the nutmeg, salt and pepper until melted and smooth. Taste and adjust the seasoning.
  7. Add the drained pasta and zucchini to the sauce and toss until evenly coated, adding a splash of reserved pasta water if too thick.
  8. Transfer to the prepared baking dish and stir in half of the mozzarella. Top with the remaining mozzarella and ¼ cup Parmesan.
  9. Mix the panko with the melted butter and sprinkle over the top.
  10. Bake uncovered for 20 to 25 minutes, until bubbling and golden on top. Broil for 1 to 2 minutes for extra color, watching closely.
  11. Let rest for 5 to 10 minutes. Garnish with parsley and sage leaves and serve.

Notes

  • Use plain pumpkin puree, not pumpkin pie filling, which contains sugar and spices. Roasted butternut squash puree is a great substitute.
  • Slightly undercook the pasta so it stays tender and doesn’t turn mushy after baking.
  • Sauté the zucchini in a hot pan without crowding so it browns instead of steaming. This keeps the bake from becoming watery.
  • The sauce should look a little loose before baking, because the pasta absorbs liquid in the oven.
  • Add crumbled Italian sausage, pancetta or crispy bacon for a non-vegetarian version.
  • Stir in a handful of baby spinach or kale with the zucchini for extra greens.
  • For a vegan version, use olive oil, coconut cream or cashew cream, plant-based mozzarella and nutritional yeast in place of the dairy.
  • Make ahead: assemble without the breadcrumbs, cover and refrigerate for up to 24 hours. Add the topping just before baking and add 5 to 10 minutes to the time.
  • Store leftovers in an airtight container in the fridge for up to 4 days. Reheat covered at 350°F (175°C) with a splash of broth or milk. Freeze for up to 3 months.

Nutrition

Find it online: https://thefamilycooking.com/baked-pumpkin-pasta-with-zucchini/