Turkey Pumpkin Pasta Bake
Published on October 19, 2026
Quick Summary
This turkey pumpkin pasta bake is a cozy fall dinner made with ground turkey, pasta, a creamy pumpkin herb sauce, and layers of ricotta and melted mozzarella cheese. It's easy to prepare, full of savory flavor, and baked until bubbly and golden. If you're looking for a comforting fall pasta recipe that's a little different from the usual baked ziti, this one deserves a spot on your dinner menu!
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Pin ItTurkey Pumpkin Pasta Bake: A Cozy Fall Dinner
When fall rolls around, I love finding new ways to use pumpkin in savory recipes, and this turkey pumpkin pasta bake is a delicious one to add to your dinner rotation. It has everything you love about a cheesy baked pasta, with a seasonal twist that makes it perfect for fall.
The pumpkin sauce is what makes this pasta bake special. Pumpkin puree creates a creamy, velvety sauce that pairs beautifully with garlic, fresh sage, rosemary, and thyme. A little Parmesan and nutmeg round out the flavor, while the herbs keep the dish savory rather than sweet. You won't taste a dessert-like pumpkin flavor here; the pumpkin simply makes the sauce rich and delicious.
The ricotta mixture adds a creamy, cheesy contrast to the pumpkin sauce, and the mozzarella melts into a golden, bubbly topping. Ground turkey adds protein and the pasta soaks up all that wonderful flavor as it bakes. This is an easy, satisfying dinner for a busy weeknight, Sunday supper, or even Thanksgiving.
If you love baked ziti, lasagna, or other cheesy pasta casseroles, give this pumpkin pasta bake a try. Serve it with a green salad and garlic bread, and you've got a fall meal the whole family will love!
Table of Contents
Ingredients (with Helpful Notes)
- Pasta: Rigatoni, penne, or ziti all work well in this recipe. Choose a sturdy pasta shape that holds the creamy pumpkin sauce. Cook it just shy of al dente since it will continue cooking in the oven.
- Ground turkey: Ground turkey makes this pasta bake hearty and adds protein without overpowering the other flavors. Break it up into small pieces as it cooks so it distributes evenly throughout the casserole.
- Yellow onion and garlic: These aromatics build a flavorful base for the turkey and pumpkin sauce. Dice the onion finely and use freshly minced garlic for the best flavor.
- Fresh sage, rosemary, and thyme: These herbs give the pumpkin sauce a savory, earthy flavor that is perfect for fall. Finely chop them so they blend into the sauce. Dried herbs can work in a pinch, but fresh herbs really shine in this recipe.
- Crushed red pepper flakes: A small amount adds a subtle kick without making the pasta bake spicy. Adjust to your taste or leave them out if you prefer.
- Pumpkin puree: Use plain canned pumpkin puree, not pumpkin pie filling. The pumpkin makes the sauce creamy and rich while keeping the flavor savory rather than sweet.
- Chicken broth: Chicken broth thins the pumpkin puree into a smooth sauce and adds savory flavor.
- Heavy cream: A little heavy cream makes the pumpkin sauce extra creamy and helps balance the earthy pumpkin and fresh herbs.
- Parmesan cheese: Freshly grated Parmesan adds a salty, nutty flavor to the pumpkin sauce, ricotta mixture, and topping. Grating it yourself gives you the best flavor and melting texture.
- Ground nutmeg: Just a pinch enhances the pumpkin and cream without making the sauce taste sweet or like pumpkin pie.
- Ricotta cheese: Whole-milk ricotta creates rich, creamy pockets throughout the pasta bake. I recommend whole-milk rather than part-skim for the best texture and flavor.
- Egg: The egg helps bind the ricotta mixture so it holds together as the casserole bakes.
- Mozzarella cheese: Shredded mozzarella melts beautifully over the pasta and gives you that bubbly, cheesy topping. For the best results, shred a block of mozzarella yourself.
- Fresh parsley: A sprinkle of chopped fresh parsley adds a pop of color and freshness just before serving.
How to Make Turkey Pumpkin Pasta Bake
Cook the pasta. Cook the pasta until just shy of al dente so it doesn't get too soft in the oven.
Brown the turkey. Sauté the onion, then add the ground turkey and cook until browned. Stir in the garlic and fresh herbs for that savory fall flavor.
Make the pumpkin sauce. Stir the pumpkin puree, chicken broth, and cream into the turkey mixture. Let the sauce simmer until slightly thickened, then add the Parmesan and nutmeg. Stir in the cooked pasta until it's coated in the creamy sauce.
Layer and bake. Layer half of the pasta mixture in a baking dish with dollops of the ricotta mixture and mozzarella. Repeat the layers, finish with Parmesan, and bake until hot and bubbly with melted, golden cheese.
Serve. Let the pasta bake rest for a few minutes before serving. Finish with fresh parsley and extra Parmesan, if desired.
Tips for Making the Best Turkey Pumpkin Pasta Bake
- Don't overcook the pasta. This is one of the most important steps. The pasta continues cooking in the oven, so drain it just before it reaches al dente.
- Use pumpkin puree, not pie filling. Plain pumpkin gives the sauce its creamy texture without adding sweetness or pumpkin pie spices.
- Use fresh herbs. Fresh sage, rosemary, and thyme give the pumpkin sauce its savory fall flavor. Chop them finely so you get a little in every bite.
- Simmer the sauce before adding the pasta. Give the pumpkin, broth, and cream a few minutes to come together. You want a slightly thickened sauce that coats the pasta without being too heavy.
- Make distinct layers. Dollop the ricotta mixture over the pasta rather than stirring it all in. This gives you creamy pockets of ricotta throughout the finished bake.
- Watch the broiler. If you want a golden, bubbly cheese topping, broil briefly at the end. Stay close because cheese can go from golden to burnt quickly.
How to Store and Reheat
- Storing: Let the turkey pumpkin pasta bake cool, then transfer leftovers to an airtight container or cover the baking dish tightly. Refrigerate for up to 4 days.
- Reheating: Warm individual portions in the microwave until heated through. For larger portions, cover the baking dish with foil and reheat in a 350°F oven until hot. Add a splash of chicken broth if the pasta looks dry.
- Freezing: You can freeze the baked pasta for up to 3 months in a freezer-safe container. Let it cool completely before freezing. Thaw overnight in the refrigerator before reheating. The sauce and ricotta may change texture slightly after freezing, but the dish will still be delicious.
- Make ahead: Assemble the casserole a day in advance, cover, and refrigerate. For the best texture, slightly undercook the pasta and make sure the sauce isn't overly thick before assembling. Let the baking dish sit at room temperature briefly while the oven preheats, then bake until hot throughout. If it's going into the oven cold, allow extra baking time and check that the center is heated through.
Turkey Pumpkin Pasta Bake
Ingredients
For the pasta bake:
- 1 pound pasta, such as rigatoni, penne, or ziti
- 1 tablespoon olive oil
- 1 pound ground turkey
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 teaspoons finely chopped fresh sage
- 1 teaspoon finely chopped fresh rosemary
- 1/2 teaspoon finely chopped fresh thyme
- 1/4 teaspoon crushed red pepper flakes
- Kosher salt and freshly ground black pepper
For the pumpkin sauce:
- 1 (15 oz) can pumpkin puree
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1/4 cup freshly grated Parmesan cheese
- 1/8 teaspoon ground nutmeg
- Kosher salt and freshly ground black pepper
For the ricotta mixture:
- 15 oz whole-milk ricotta cheese
- 1 large egg
- 1/4 bcup freshly grated Parmesan cheese
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
For topping:
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup freshly grated Parmesan cheese
- Chopped fresh parsley, for garnish
Instructions
- Preheat the oven. Preheat oven to 375°F. Grease a 9-by-13-inch baking dish and set aside.
- Cook the pasta. Bring a large pot of salted water to a boil. Cook the pasta until just shy of al dente according to package directions. Drain and set aside.
- Cook the turkey. In a large skillet, heat the olive oil over medium-high heat. Add the onion and cook until softened, about 4 minutes. Add the ground turkey and cook, breaking it up with a wooden spoon, until browned and cooked through, about 5 to 7 minutes. Stir in the garlic, sage, rosemary, thyme, and crushed red pepper flakes. Cook for 1 minute. Season with salt and black pepper.
- Make the pumpkin sauce. Add the pumpkin puree, chicken broth, and heavy cream to the skillet. Stir well and bring to a gentle simmer. Cook for 5 to 7 minutes, stirring occasionally, until slightly thickened. Stir in the Parmesan and nutmeg. Season to taste with salt and black pepper. Stir in the cooked pasta.
- Make the ricotta mixture. In a medium bowl, stir together the ricotta, egg, Parmesan, salt, and black pepper until smooth.
- Assemble in Pan. Add half of the pasta mixture to the prepared baking dish and dollop half of the ricotta mixture over the top. Sprinkle with half of the mozzarella cheese. Add the remaining pasta mixture, followed by the remaining ricotta mixture and mozzarella. Sprinkle with the Parmesan.
- Bake. Cover the baking dish loosely with foil and bake for 20 minutes. Remove the foil and bake for another 10 to 15 minutes, or until the cheese is melted and bubbly. For a more golden top, broil for 1 to 2 minutes, watching carefully.
- Serve. Let the pasta bake rest for 5 to 10 minutes before serving. Garnish with fresh parsley and, if desired, a little additional Parmesan.
Notes
- Use plain pumpkin puree, not pumpkin pie filling.
- Rigatoni, penne, or ziti are all great pasta options.
- Cook the pasta just shy of al dente so it doesn't become too soft in the oven.
- Fresh sage, rosemary, and thyme give the sauce its savory fall flavor. Dried herbs can work in a pinch, but use smaller amounts.
- Taste the pumpkin sauce before combining it with the pasta and adjust the salt and pepper as needed.
- Dollop the ricotta mixture between the pasta layers rather than mixing it in completely.
- Cover the casserole for the first part of baking, then uncover to brown the cheese.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition
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Variations
- Swap the protein. Ground chicken works well in place of turkey. You could also use mild or spicy Italian turkey sausage for a different flavor.
- Add vegetables. Stir baby spinach into the warm sauce until wilted, or add sautéed mushrooms for an earthy flavor that pairs beautifully with pumpkin and herbs.
- Make it a little spicier. Increase the crushed red pepper flakes if you like a little heat.
- Try a different pasta shape. Ziti, penne, and rigatoni are all great choices. Choose a sturdy pasta that holds the sauce well.
- Use a different cheese. You can replace some of the mozzarella with fontina for an extra creamy, melty topping. Keep the Parmesan for its savory flavor.
- Make it without the meat. Leave out the turkey and add sautéed mushrooms or spinach for a vegetarian version. Use vegetable broth instead of chicken broth.
Serving Suggestions
This is a hearty dinner, so I like to pair it with something fresh or simple on the side.
- Salad: Try my Caesar Salad, Shaved Brussels Sprouts Salad, Simple Kale Salad, or Arugula Salad.
- Roasted Brussels sprouts: Their caramelized edges and slightly nutty flavor complement the pumpkin and herbs.
- Roasted broccoli: An easy vegetable side that adds freshness and a little crunch.
- Garlic bread: Perfect for soaking up any extra pumpkin sauce. Dinner rolls, cornbread, or biscuits would also be good!
- Roasted green beans: A simple side that keeps the meal balanced without adding much prep.