Pumpkin Pappardelle Bake

An easy dinner in just 10 minutes prep time, then the oven does all of the work. That’s my kind of healthy fall dinner recipe! This pumpkin pappardelle is a part of my new Dump n’ Bake series (opens in a new tab) and cooks entirely in one casserole dish with no boiling required. It’s made with creamy pumpkin, French-style cream cheese, pappardelle nests, savory salami, kale, Parmesan, and fresh sage for a meal that feels special and elevated but comes together so easily. My family and I love this recipe!

Creamy, Cheesy Pumpkin Pappardelle

Welcome back to my Dump n’ Bake series! I’m so excited that you all LOVED my spinach & mushroom tortellini bake as much as my family and I did. I knew I had to keep the easy pasta dinners coming, and this pumpkin pappardelle is so perfect for fall!

Pumpkin purée, cream cheese, milk, and Parmesan create the creamiest sauce, while salami, fresh sage, kale, garlic, and a little crushed red pepper add tons of savory flavor. The result is a warm, comforting, and just a little elevated dinner that’s still super approachable. I make this recipe for everything from weeknight dinners to date nights in, and it never disappoints! Low effort, high reward, and SO good.

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Why You’ll Love This Recipe

• Low-Effort – There’s no need to boil the pasta or prepare the sauce separately. Just add everything to a casserole dish and let the oven do most of the work!
• Quick to Make – This entire meal comes together in under an hour (mostly oven time) with 10 minutes hands-on prep, making it perfect for busy weeknights.
• The Best Fall Flavors – Creamy pumpkin, fresh sage, salty Parmesan cheese, and savory salami create a comforting combination of flavors that just feels like fall. 
• A Complete Meal – With pasta, salami, kale, and a creamy pumpkin sauce all in one dish, there’s no need to prepare a bunch of sides to make this a satisfying dinner.

RELATED: Mushroom and Spinach Pasta Bake

Ingredients

• French-Style Cream Cheese – This creates a flavorful, creamy base for the sauce. I use St. Môret and buy it at Costco, but any thick cream cheese will work. 
• Pappardelle Pasta Nests – I like to use pasta nests, but regular pappardelle pasta is totally fine. Or, substitute any shape you like best. 
• Olive Oil (opens in a new tab) – This helps prevent the pasta from sticking. Avocado oil can be substituted, but I like the slightly peppery flavor olive oil adds. 
• Garlic – I love using pre-minced garlic to save time! 
• Spices – Salt, pepper, and crushed red pepper flakes (opens in a new tab) enhance the savory flavor and add just a touch of heat. 
• Salami – I like using salame, coppa, or soppressata. Any of these options adds a delicious salty, savory flavor that pairs so well with the pumpkin.
• Pumpkin Purée (opens in a new tab) – Make sure to use pure pumpkin purée, not pumpkin pie filling! The only ingredient should be pumpkin. 
• Broth – I use either chicken broth or bone broth to help the pasta cook and add flavor. Water also works, but the dish won’t be quite as savory. 
• Milk – This helps thin out the pumpkin, creating a smooth sauce. I use whole milk for the best taste and texture, but any milk will work. 
• Parmesan – Skip pre-grated Parmesan for the best taste and texture. Freshly grated Parmesan makes the dish extra cheesy and flavorful. We add it in two stages for plenty of cheesy goodness in every bite! 
• Fresh Sage – One of my favorite herbs to pair with pumpkin, this adds an earthy taste that really brings everything together. 

How to Make Pumpkin Pappardelle

This pumpkin pasta recipe looks fancy, but it’s so easy to prepare. All you need is a large casserole dish (opens in a new tab), and everything comes together similarly to my Mediterranean chicken feta bake! Here’s how to make Pumpkin Pappardelle: 

1. Combine ingredients – Place the cream cheese in the center of a casserole dish, and nestle the pasta nests around it. Sprinkle garlic, crushed red pepper, kale, and salami on top. Then, whisk the wet ingredients in a bowl and pour them evenly over the dish. 
2. Bake – Sprinkle grated Parmesan evenly over everything, cover tightly, and bake.
3. Top and serve – Stir to combine, add more cheese and sage, and continue to bake until the cheese is melted and the pasta is tender. Enjoy warm! 

Tips

• Keep the pasta against the bottom of the dish. Arrange the pasta nests around the cream cheese, so they’re touching the bottom of the casserole dish and can absorb the liquid as they bake.
• Make sure the pasta is covered in liquid. Pour the pumpkin mixture evenly over the casserole, focusing on covering the pappardelle so it cooks completely and doesn’t develop dry or crunchy spots.
• Cover the dish tightly. Trapping the steam is key to cooking the pasta, so make sure the casserole dish is tightly covered with foil for the first 30 minutes.
• Stir everything well. Make sure to really combine all the ingredients for a smooth, cohesive sauce. 

RELATED: Buffalo Chicken Pasta Bake

Variations

Add mushrooms. Add about 8 ounces of sliced or chopped mushrooms for even more savory, earthy flavor.

Include white wine. Replace 1/4 cup of the broth with a dry white wine for even more depth of flavor.

Switch up the meat. Try pancetta, prosciutto, or cooked Italian sausage in place of the salami.

Make it vegetarian. Leave out the salami and use vegetable broth. I recommend adding mushrooms to keep plenty of savory flavor!

Swap the greens. Baby spinach makes an easy substitute for the kale. Stir it in when you add the remaining Parmesan and sage so it doesn’t overcook.

Add more heat. Increase the crushed red pepper or sprinkle extra over individual servings for a spicier kick.

Make it gluten-free. Swap the pappardelle with your favorite gluten-free pasta, and double check the nutrition labels on the remaining ingredients. Then, be sure to adjust the baking time as needed. Gluten-free pasta often bakes faster than regular pasta!

How to Store

Once cool, transfer leftover pumpkin pappardelle to an airtight container and store it in the fridge for up to 3-4 days. I don’t recommend freezing this recipe! The pasta will become soggy, and the sauce is likely to separate once thawed. 

To serve, warm individual portions in the microwave. Or, heat larger portions in the oven. Add a splash of milk or broth as needed to loosen the sauce back up. 

Healthy Pumpkin Recipes You’ll Love

• Pumpkin Baked Oatmeal
• Roasted Pumpkin Salad
• Pumpkin Curry Soup
• Pumpkin Oatmeal Pancakes
• Pumpkin Cottage Cheese Waffles
• Pumpkin Protein Pancakes

More Comforting Pasta Recipes To Try

• Vegan Pasta Bake
• Mexican Pasta Bake
• Pesto Chicken Pasta Bake
• Lemon Mascarpone Pasta
• Chicken Tomato Pesto Burrata Pasta
• Chicken Sun-Dried Tomato Pasta

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