Pumpkin Baked Spaghetti Casserole
This recipe takes the comforting layers of baked spaghetti and gives them a cozy fall twist with creamy pumpkin, warm spices, and gooey cheese. It’s budget-friendly, hearty, and the perfect weeknight dinner on a chilly autumn evening.
Ingredients
- 12 oz spaghetti or any pasta you like
- 2 tbsp olive oil
- 1 lb ground Italian sausage or ground beef/turkey
- 1 small onion diced
- 3 garlic cloves minced
- 1 can 15 oz pumpkin puree
- 1 cup heavy cream or half & half for lighter
- 1 cup chicken broth
- 1 tsp Italian seasoning
- ½ tsp ground nutmeg optional but cozy!
- ½ tsp smoked paprika
- Salt & pepper to taste
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ¼ cup fresh parsley chopped (for garnish)
Instructions
- Cook the Pasta: Boil spaghetti according to package directions until just al dente. Drain and set aside.
- Cook the Meat: In a large skillet, heat olive oil and cook sausage with onion until browned. Add garlic and cook 1 minute.
- Make the Pumpkin Sauce: Stir in pumpkin puree, cream, chicken broth, Italian seasoning, nutmeg, paprika, salt, and pepper. Simmer 5 minutes until thickened slightly. Taste and adjust seasoning.
- Combine: Toss the cooked spaghetti with the pumpkin sauce and meat until well coated.
- Assemble: Spread half the pasta mixture into a greased 9x13 baking dish. Sprinkle with half the mozzarella + Parmesan. Layer the rest of the pasta, then top with remaining cheese.
- Bake: Cover with foil and bake at 375°F for 20 minutes. Remove foil and bake an additional 10 minutes until golden and bubbly.
- Serve: Garnish with fresh parsley and enjoy hot!
Notes
Serving Suggestions
- Pair with garlic bread or a simple green salad.
- Great for meal prep—reheats beautifully!
- Add red pepper flakes if you like a spicy kick.