Cheesy Baked Pumpkin Pasta

This rich and hearty Cheesy Baked Pumpkin Pasta bake is the ultimate winter comfort food — creamy, cheesy, and packed with sweet roasted pumpkin, leafy greens, and a trio of melty cheeses. Perfect for feeding a crowd or batch-cooking for busy weeknights, it's a delicious way to celebrate pumpkin season and bring warmth to your table. Whether you're vegetarian or adding a meaty twist, this dish is sure to become a cool-weather favourite!

Ingredients:

• 1.5 kg pumpkin (butternut or crown) peeled cut into bite-sized chunks

• Oil

• Salt & Pepper to taste

• 500g Penne pasta

• 500g spinach, washed and chopped

• 3 cloves garlic

• 1 tsp sea salt

• 1 tsp each black pepper

• 1/2 tsp onion powder

• 1 tsp nutmeg

• 1 cup cream

• 1 cup each grated parmesan, mozzerella and gruyère

• 125g Mozzerella for the top or Swiss cheese for an extra punch

• ¼ cup pine nuts, toasted

• sprinkle of rosemary or thyme

Method:

1. Preheat the oven to 180°C fan bake. Spread the pumpkin on a lined baking tray, drizzle with oil, and season with salt and pepper roast for 30 minutes, or until soft and golden. Set aside.

2. Boil the pasta in salted water until just al dente. beofre draining the pasta toss in the spinach to wilt slightly and then drain well and toss with a drizzle of oil to prevent the pasta sticking together.

3. Combine half the roasted pumpkin with the tomato purée, garlic, salt, pepper, chilli flakes, nutmeg, and cream. Then blitz it using a stick blender until smooth and creamy.

4. In a large mixing bowl, stir the sauce together with the remaining pumpkin, pasta, spinach, and ¾ cup each of parmesan, gruyère, and mozzarella. Mix until well combined.

5. Pour everything into c casserole dish or baking dish. Top with swiss cheese for extra punch or Mozzerlla, and sprinkle of the remaining cheese, and toasted pine nuts and herbs. Bake uncovered for 20–25 minutes, or until golden on top.

6. Let it sit for 5 minutes before serving — delicious with a green salad and garlic bread.

   
   

Optional Extras:

• A pinch of smoked paprika or cumin for added depth

• A few spoonfuls of caramelised onions for natural sweetness

• A handful of fresh basil or sage leaves; or spice it up with some chilli flakes

• Swap in kale or silverbeet if spinach isn’t on hand

• Add chopped cooked bacon or chorizo for a smoky, meaty twist

• Pan fry bite sized chicken pieces to add in to the mixure

Pro Tips:

• Time-saver: roast pumpkin ahead of time.

• For extra crunch: Add breadcrumbs mixed with olive oil and herbs on top before baking.

• Cheese swap: Swap gruyère for edam or cheddar if preferred. Top with swiss cheese for extra punch instead to mozerella