Oh wow, this Autumn Pasta Bake is so cozy and warm. The smell of pasta and spices fills the kitchen, and, well, I just feel happy. It looks golden and cheesy right out of the oven.

I mix pasta with roasted veggies and creamy sauce. Then I top it with melted cheese that browns perfectly. The colors and smells make me excited to dig in.

When I take a bite, it is soft, cheesy, and full of fall flavors. Every spoonful feels warm and comforting. I always want seconds, seriously.

So, let’s make this Autumn Pasta Bake together. It is easy, filling, and perfect for chilly days. Trust me, once you try it, it will be on your fall dinner list every week.

Why You’ll Love This Recipe

Comfort Food Heaven: Creamy, cheesy, and loaded with seasonal vegetables, this dish is the epitome of fall comfort.
Easy to Make: With simple steps, you can whip up a show-stopping dinner in under an hour.
Nutritious and Wholesome: Lean ground turkey, pumpkin, and tomatoes bring both flavor and nutrients.
Customizable: Adaptable to various diets and preferences with easy substitutions.
Crowd-Pleaser: Perfect for family dinners, gatherings, or potlucks.

Required Kitchen Tools

Large pot for boiling pasta
Large skillet or sauté pan
9×13-inch baking dish
Cutting board and knife
Wooden spoon or spatula
Grater (for cheese and nutmeg)

Ingredients for Autumn Pasta Bake

Here’s what you’ll need for this delicious pasta bake:

Pasta: 1 package (17.6 ounces) of pappardelle or your favorite pasta
Ground Turkey: 1 pound (substitute with ground beef or plant-based alternatives if desired)
Tomatoes: 2 pints of Heavenly Villagio Marzano® tomatoes (divided)
Pumpkin: 2 cups cubed (divided; use fresh or canned)
Mascarpone Cheese: 1 small tub (8 ounces) at room temperature
Mozzarella Cheese: 1 and ½ cups shredded (divided)
Parmesan Cheese: ⅓ cup grated
Vegetables: 1 small yellow onion (diced), 1 small red bell pepper (diced), 5 cloves garlic (minced)
Seasonings: 1 tbsp Italian seasoning, ½ tsp smoked paprika, ⅛ tsp nutmeg, ¼ tsp cinnamon, salt and pepper to taste
Tomato Paste: 2 tbsp
Olive Oil: For cooking
Herbs: Finely chopped parsley and/or sage for topping

Optional: Add extra cheese for an indulgent topping!

Variations for Autumn Pasta Bake

Make It Vegetarian: Swap the ground turkey for plant-based crumbles or cooked lentils.
Spice It Up: Add a pinch of red chili flakes or cayenne pepper for a kick.
Gluten-Free Option: Use gluten-free pasta for a celiac-friendly version.
Add Mushrooms: Sauté mushrooms along with the vegetables for an earthy twist.
Go Dairy-Free: Replace mascarpone with a plant-based cream alternative and use dairy-free cheese.

Step-by-Step Instructions

1. Prepare the Ingredients

Preheat your oven to 375°F (190°C).
Dice the onion, red bell pepper, and garlic. Cube the pumpkin if using fresh.
Grate the parmesan and shred the mozzarella.

2. Cook the Pasta

Bring a large pot of salted water to a boil.
Cook the pappardelle until al dente according to package instructions. Drain and set aside.

3. Sauté the Vegetables

In a large skillet, heat 2 tbsp of olive oil over medium heat.
Add the onion and red bell pepper, cooking until softened (about 5 minutes).
Stir in the garlic and cook for another 1-2 minutes until fragrant.

4. Brown the Ground Turkey

Push the vegetables to one side of the skillet and add the ground turkey.
Cook until browned and fully cooked, breaking it into small pieces with a wooden spoon.
Season with salt, pepper, Italian seasoning, smoked paprika, nutmeg, and cinnamon. Mix everything together.

5. Add Tomatoes and Pumpkin

Reserve a handful of the tomatoes for topping, and add the rest to the skillet.
Stir in half of the cubed pumpkin and cook for 5-7 minutes until softened.
Add 2 tbsp of tomato paste and mix well to create a rich base.

6. Assemble the Creamy Sauce

Reduce the heat to low and stir in the mascarpone cheese until fully melted and combined.
Add ⅓ cup of the shredded mozzarella and grated parmesan cheese, stirring until smooth and creamy.

7. Combine Pasta and Sauce

In a large mixing bowl, toss the cooked pasta with the sauce until evenly coated.
Transfer the mixture to a greased 9×13-inch baking dish.

8. Layer and Top

Scatter the remaining cubed pumpkin and reserved tomatoes over the pasta.
Sprinkle the remaining mozzarella cheese generously on top.

9. Bake to Perfection

Place the dish in the preheated oven and bake for 20-25 minutes until the cheese is bubbly and golden brown.
For an extra crispy topping, broil for 2-3 minutes, keeping a close eye to prevent burning.

10. Garnish and Serve

Remove from the oven and let the pasta bake rest for 5 minutes.
Garnish with fresh parsley and sage before serving.

Serving Suggestions

This Autumn Pasta Bake pairs beautifully with:

A Fresh Salad: Try a simple arugula and spinach salad with balsamic dressing.
Garlic Bread: Toasted baguette slices brushed with garlic butter.
Seasonal Sides: Roasted Brussels sprouts or butternut squash.

Storing and Reheating

Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze individual portions in freezer-safe containers for up to 3 months.
Reheating: Warm in the oven at 350°F (175°C) until heated through or microwave for 2-3 minutes.

Nutrition Information (Per Serving)

Nutrient	Amount
Calories	450
Protein	28g
Carbohydrates	42g
Fat	18g
Fiber	6g
Vitamin A	120% DV
Calcium	30% DV