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creamy pumpkin alfredo casserole

Pumpkin Alfredo Pasta Casserole

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Prep Time 15 minutes
Cook Time 35 minutes
Resting Time 5 minutes
Total Time 55 minutes
Course Main
Cuisine American
Servings 6 servings

Equipment

  • 1 Large pot
  • 1 9x13 inch baking dish
  • 1 large skillet
  • 1 Whisk
  • 1 Wooden spoon
  • 1 measuring cup set
  • 1 measuring spoon set
  • 1 colander
  • 1 box grater

Ingredients
  

  • 12 ounce pasta shells or penne, dried
  • 2 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 3 clove garlic minced
  • 1 cup onion finely diced
  • 1 cup pumpkin puree canned
  • 1 1/2 cup heavy cream
  • 1/2 cup milk whole
  • 1 cup Parmesan cheese finely grated
  • 1 cup mozzarella cheese shredded
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon black pepper freshly ground
  • 1/4 cup pasta cooking water reserved
  • 2 tablespoon fresh parsley chopped
  • 1/2 cup panko breadcrumbs
  • 1 tablespoon olive oil for topping

Instructions
 

  • Preheat the oven to 375°F and grease a 9x13-inch baking dish.
  • Bring a large pot of salted water to a boil and cook the pasta 2 minutes shy of package directions, then drain reserving 1/4 cup cooking water.
  • Heat butter and 1 tablespoon olive oil in a large skillet over medium heat and sauté onion until translucent, about 4 minutes, then add garlic and cook 30 seconds.
  • Whisk in pumpkin puree, heavy cream, and milk, then season with nutmeg, thyme, smoked paprika, salt, and pepper, simmering 3 to 4 minutes until slightly thickened.
  • Off the heat stir in 3/4 cup Parmesan and 1/2 cup mozzarella until melted and smooth, loosening with reserved pasta water as needed.
  • Combine the sauce with the drained pasta and half the parsley, then spread evenly in the prepared baking dish.
  • In a small bowl toss panko with 1 tablespoon olive oil, the remaining Parmesan, and a pinch of salt.
  • Sprinkle the remaining mozzarella over the pasta, then top evenly with the panko mixture.
  • Bake for 18 to 22 minutes until bubbling and the top is golden brown.
  • Let rest 5 minutes, garnish with remaining parsley, and serve warm.

Notes

Cook the pasta a little under to avoid mushiness as it will finish in the oven, and don’t skip reserving pasta water because a splash helps the sauce cling silkily without becoming too thick. If you like extra richness, replace milk with more cream or add a few tablespoons of mascarpone, and for a protein boost fold in cooked chicken sausage or crispy pancetta before baking. Swap mozzarella for fontina or provolone for extra melt, and adjust seasonings after adding cheese since saltiness increases. The casserole can be assembled a day ahead and baked straight from the fridge (add 5–10 minutes), and leftovers reheat well covered at 325°F with a drizzle of cream to refresh.
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