Ready for a different fall-inspired pumpkin recipe? You will love this easy pumpkin and goat cheese fusilli pasta bake.
In combination with sage and sun-dried tomatoes, it yields a flavorful and ultimate grown-up pasta casserole.

The mix of flavors and balance of textures in this casserole is diverse and come together in each bite to make you fall in love again every time.
The weather begins to cool down, the fall decorations are up, and the air smells like warm spices… and pumpkin.
It’s no secret that pumpkin is the favorite flavor among all of us this time of year, and you know that you somehow finagle pumpkin into quite literally everything you can.
Pumpkin spice lattes are most common, or should I say “basic,” as is pumpkin pie, pumpkin muffins, pumpkin cheesecake, and even pumpkin cheesecake with goat cheese! So how about pasta?
Why make this recipe?
This pumpkin and fusilli casserole is delectable and makes for amazing comfort food. To make this recipe even heartier and soul-warming, the pasta is folded into goat cheese.
The tartness of the sundried tomatoes stands out in the creaminess and richness of the goat cheese and the sweetness of the roasted pumpkin.
I know that the word “casserole” doesn’t tend to make kids excited about dinner and maybe some adults too. I choose to use the term “pasta bake” around my picky eaters, although I know they will fall in love at first bite.
Between the wonderful mix of flavors and the richness of the pumpkin and goat cheese, and (of course) the heap of pasta, this recipe fills your belly with warm, delicious food and warms your heart.
How to Make Pumpkin and Goat Cheese Fusilli Pasta Bake:
- Preheat oven to 400 degrees Fahrenheit.
- Peel and chop pumpkin into 1-inch pieces and lay on a baking sheet. Toss with olive oil, salt, and pepper. Roast for 20-30 minutes, flipping once. Set aside.
- Meanwhile, cook fusilli pasta in a large pot of salted boiling water until al dente. Drain and toss with a little olive oil.
- In a small bowl, mix together 3 tablespoons of olive oil (or oil from sun-dried tomatoes), tomato paste, tomato sauce, dried sage, half the goat cheese, salt, and pepper. Gently fold in pasta, pumpkin, and sun-dried tomatoes. Transfer to a greased casserole dish.
- Bake uncovered on 375 degrees Fahrenheit for 20 minutes or until the pasta is hot and bubbling. Top the pasta with the remainder of goat cheese and fresh sage leaves. Enjoy!
FAQ's
If you have to omit the goat cheese, you can use ricotta. Note: it has a neutral taste, so the casserole might be too bland. I'd mix in some herbs or blend with herbed cream cheese.
This pumpkin pasta bake is an excellent side dish to your Thanksgiving turkey or other protein, such as chicken or pork. Because it's so filling, you can also serve it as a stand-alone vegetarian dish.
More delicious pasta recipes:
- One-Pot Creamy Pasta Alfredo with Chicken and Shrimp
- Pasta alla Norcina
- Stovetop Pasta Frittata
- Grenadir with Leftover Potatoes and Pasta
- Mediterranean Feta Mac and Cheese
Liked this recipe? Leave a โญโญโญโญโญ rating and/or a review in the comments section. Your feedback is always appreciated! Stay in touch through Pinterest, Instagram, and Facebook! Don't forget to sign up for my email list below too!
Pumpkin and Goat Cheese Fusilli Pasta Bake
Ingredients
- ยฝ lb fusilli pasta
- 1 lb pumpkin, like Hokkaido or similar sweet pumpkin
- Salt and pepper to taste
- Olive oil
- 2 tablespoon tomato paste
- 1 cup basil garlic tomato sauce, or Marinara
- 3 oz. sun-dried tomatoes in oil, sliced or chopped
- ยฝ teaspoon dried sage
- 4.5 oz. creamy goat cheese, divided
- Fresh sage leaves for garnish
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- Peel and chop pumpkin into 1-inch pieces and lay on a baking sheet. Toss with olive oil, salt, and pepper. Roast for 20-30 minutes, flipping once. Set aside.
- Meanwhile, cook fusilli pasta in a large pot of salted boiling water until al dente. Drain and toss with a little olive oil.
- In a small bowl, mix together 3 tablespoons of olive oil (or oil from sun-dried tomatoes), tomato paste, tomato sauce, dried sage, half the goat cheese, salt, and pepper. Gently fold in pasta, pumpkin, and sun-dried tomatoes. Transfer to a greased casserole dish.
- Bake uncovered on 375 degrees Fahrenheit for 20 minutes or until the pasta is hot and bubbling. Top the pasta with the remainder of goat cheese and fresh sage leaves. Enjoy!
acraftymix says
I'll take two l=plates full please Jas ๐ It looks scrumptiously yummy. The color alone makes me want to dig in until there's no more room left in my tummy
Jas says
Thank you, my friend! I wish we could share a bowl together and have the tummy ache from being full and laugh too hard. โค
The Girl Next Door says
This looks so lovely! I'd never have thought of using pumpkin in pasta! ๐
I'm not sure if we get Hokkaido pumpkins here in Bangalore (India) where I live, but I'll definitely try this out some time.
Jas says
Oh, you can use any pumpkin or squash, like butternut squash, you can find! ๐ Hope you like it! xx
Leanne @ Deep Fried Fruit says
Yum!!!!
Jas says
๐ Thanks!
Flick says
Yum, we love pastabake in our house!
Jas says
YAY, we do too! Hope you'll like this one. ๐
helenfern says
I love pasta - and this looks so satisfying! Thanks for sharing at the What's for Dinner party! Have a fantastic week.
Jas says
Thank you, Helen! x
Kat (The Baking Explorer) says
Iโm definitely making this, it looks so yummy!
Jas says
Thanks, Kat! Hope you like it ๐
goatsandgreens says
Wow, this sounds awesome! I like the idea as a little something different that could go with a Thanksgiving dinner - hey, it's got the pumpkin! And I love goat cheese... Thanks for bringing this to Fiesta Friday!
Jas says
I like different too! ๐ This would be a great side on a Thanksgiving table (if everyone likes goat cheese). Thanks for stopping in!
ParsiCuisine.com says
Great for Thanks giving. Liking this Fiesta Friday.
Jas says
Thank you, Rita! ๐
Ron says
Jas, this sounds great. We love goats cheese and I just picked up a Kabocha squash today. I see this on the table next to a pork roast we're having tomorrow evening.
Jas says
Ron, leave me a piece of that pork roast, I'm bringing my fork. ๐
Healthy World Cuisine says
#NoodlesWithoutBorders is so much fun with you! Loving this noodle comfort dish. So much flavor packed into just a few ingredients. Love that! With the boys having to fend for themselves for a week this will be a great meal for them to eat off of for a few days. Thanks for the inspiration Jas. Wishing you a super week!
Jas says
You're too sweet, Bobbi! Right back at ya! xx