Baked Pumpkin Penne

Publish date:
pumpkin sage baked penne

This easy pasta bake replaces traditional tomato sauce with pumpkin puree, which lowers the acidity content and adds creaminess and nutrients. 

For a quick weekday meal, assemble, and refrigerate for up to 3 days. When ready to eat, cook according to the recipe below.

  • Duration
  • Cook Time
  • Prep Time
  • 8Servings


  • Cooking spray, to coat pan
  • 1 pound dry penne pasta
  • 1 (15-ounce) can pumpkin puree
  • 3 cups mozzarella cheese, shredded 
  • ¼ cup heavy cream
  • 2 tablespoons fresh chopped sage, or 2 teaspoons dried
  • 1 teaspoon kosher salt
  • ½ teaspoon garlic powder


1. Preheat oven to 350°F. Lightly coat a 3-quart baking dish with cooking spray.

2. Cook penne according to package directions. 

3. In a large bowl, add cooked penne, pumpkin puree, heavy cream, 2 cups mozzarella, sage, salt, and garlic powder; stir to combine. 

3. Transfer mixture to baking dish and sprinkle with remaining 1 cup mozzarella. 

4. Bake at 350°F for 15 to 20 minutes, until cheese is bubbly and melted. Cool slightly before serving.