25 Fall Pasta Recipes That’ll Make You Fall in Love with Autumn All Over Again
I’ve attached a video for every recipe below from my favorite home cooks.
Fall is the perfect time to cozy up with a warm bowl of pasta. As the leaves change color and the air turns crisp, our taste buds crave rich, comforting flavors. Fall pasta recipes mix seasonal ingredients like butternut squash, pumpkin, and sage with hearty noodles and creamy sauces.
These dishes are easy to make and perfect for busy weeknights or relaxed weekend dinners. From creamy butternut squash pasta to pumpkin ravioli, there’s a fall pasta recipe for every mood. Get ready to fill your kitchen with the smells of autumn and treat your family to some delicious meals.
Classic Butternut Squash Lasagna
You’ll need:
- 1 butternut squash, peeled and cubed
- Lasagna noodles
- Ricotta cheese
- Mozzarella cheese
- Italian sausage
- Sage leaves
- Olive oil
- Salt and pepper
- Garlic cloves
- Milk
- Butter
- Flour
Here’s how to make it:
Roast the squash with sage, olive oil, salt, and pepper at 400°F for 45 minutes.
Cook the Italian sausage in a skillet until browned.
Make a sauce by cooking garlic in butter, adding flour, and whisking in milk until it thickens.
Layer the lasagna: Start with some sauce, then noodles, ricotta, roasted squash, sausage, and mozzarella.
Repeat layers until you’ve used all ingredients.
Bake at 375°F for about 45 minutes, until the top is golden and bubbly.
Let it cool for a few minutes before serving. You’ll love this cozy fall dish!
Baked Spaghetti
Here’s what you’ll need:
- 1 pound spaghetti
- 1 pound ground beef
- 24 oz marinara sauce
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup butter
- 8 oz cream cheese, softened
- 1/4 cup milk
Now let’s get cooking!
Preheat your oven to 350°F and grease a 9×13 inch baking dish.
Cook the spaghetti according to package directions, but take it out 1-2 minutes early. It’ll finish cooking in the oven.
While the pasta cooks, brown the ground beef in a large skillet. Drain any excess fat, then stir in the marinara sauce.
In a bowl, mix the softened cream cheese, milk, and melted butter until smooth.
Time to layer! Start with half the spaghetti in the baking dish. Pour the cream cheese mixture over it. Top with half the meat sauce and 1 cup of mozzarella.
Repeat the layers: remaining spaghetti, meat sauce, and mozzarella. Sprinkle Parmesan on top.
Bake for 30 minutes until the cheese is melted and bubbly. Let it cool for 5 minutes before serving.
Enjoy your comforting baked spaghetti!
Buffalo Chicken Pasta
You’ll love this zesty Buffalo Chicken Pasta! Here’s what you need:
Ingredients:
- 1 pound penne pasta
- 2 cups cooked, shredded chicken
- 1/2 cup buffalo sauce
- 1/4 cup ranch dressing
- 1/4 cup cream cheese, softened
- 1/2 cup chicken broth
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
- Optional: blue cheese crumbles, chopped celery for garnish
Directions:
Cook the pasta in salted water until al dente. Save 1/2 cup of pasta water before draining.
In a large skillet, mix cream cheese, buffalo sauce, ranch dressing, and chicken broth over medium heat.
Add garlic powder, paprika, salt, and pepper. Stir until smooth.
Toss in the cooked chicken and pasta. Mix well to coat evenly.
If the sauce is too thick, add some reserved pasta water.
Cook for 2-3 minutes until everything is hot and well combined.
Serve in bowls and top with blue cheese and celery if desired.
Enjoy your spicy, creamy Buffalo Chicken Pasta! It’s perfect for a cozy fall dinner.
Pumpkin Mac and Cheese
You’ll love this cozy fall twist on a classic comfort food! Here’s what you’ll need:
Ingredients:
- 1 pound pasta (shells or elbow macaroni)
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups milk
- 1 cup pumpkin puree
- 2 cups shredded cheese (cheddar or gruyere)
- 1/2 teaspoon pumpkin pie spice
- Salt and pepper to taste
- Optional: breadcrumbs for topping
Directions:
Cook pasta according to package directions. Drain and set aside.
In a large pot, melt butter over medium heat. Stir in flour and cook for 1-2 minutes.
Slowly whisk in milk until smooth. Cook, stirring often, until the sauce thickens.
Add pumpkin puree, cheese, and pumpkin pie spice. Stir until cheese melts and sauce is creamy.
Season with salt and pepper to taste.
Add cooked pasta to the sauce and stir to coat evenly.
If desired, top with breadcrumbs and broil for 2-3 minutes until golden.
Enjoy your creamy, cheesy pumpkin mac and cheese! It’s perfect for chilly autumn nights.
Chicken Parm Lasagna
Ready to try a tasty twist on two Italian favorites? This Chicken Parm Lasagna is perfect for chilly fall evenings!
Here’s what you’ll need:
- 1 box lasagna noodles
- 4 chicken breasts, cooked and sliced
- 2 cups marinara sauce
- 2 cups ricotta cheese
- 2 cups shredded mozzarella
- 1 cup grated Parmesan
- 2 eggs
- 1 cup breadcrumbs
- Italian seasoning
- Salt and pepper
Now, let’s get cooking!
Preheat your oven to 375°F.
Cook the lasagna noodles according to package directions.
Mix ricotta, 1 cup mozzarella, 1/2 cup Parmesan, and eggs in a bowl.
Coat chicken slices in breadcrumbs mixed with Italian seasoning.
Spread some marinara in a 9×13 baking dish. Layer noodles, ricotta mix, chicken, and sauce.
Repeat layers, ending with noodles and sauce on top.
Sprinkle remaining cheeses over the top.
Bake for 30-35 minutes until bubbly and golden.
Let it cool for a few minutes before serving. Enjoy your comforting Chicken Parm Lasagna!
Creamy Butternut Squash Pasta
You’ll need:
- 1 medium butternut squash
- 1 pound pasta
- 3 cloves garlic
- 1 cup vegetable broth
- 1/2 cup heavy cream
- 1/4 cup Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh sage leaves
Here’s how to make it:
Peel and cube the squash. Toss it with olive oil, salt, and pepper.
Roast the squash at 400°F for about 25 minutes until tender.
Cook your pasta according to package directions.
In a pot, sauté minced garlic in olive oil until golden.
Add the roasted squash and broth. Simmer for 5 minutes.
Blend the mixture until smooth.
Stir in cream and Parmesan cheese.
Toss the sauce with your cooked pasta.
Garnish with crispy sage leaves and extra Parmesan.
Your creamy butternut squash pasta is ready! It’s perfect for chilly fall evenings.
Baked Pasta With Sausage, Kale, And Sun-Dried Tomatoes
Here’s what you’ll need:
- 1 pound pasta (penne or rigatoni work well)
- 1 pound Italian sausage, casings removed
- 1 bunch kale, chopped
- 1/2 cup sun-dried tomatoes, chopped
- 3 cloves garlic, minced
- 1 onion, diced
- 2 cups heavy cream
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
Now, let’s get cooking!
Preheat your oven to 375°F (190°C).
Cook the pasta in salted water for 2 minutes less than the package directions. Drain and set aside.
In a large skillet, cook the sausage over medium heat until browned. Remove and set aside.
In the same skillet, sauté onions and garlic in olive oil until soft.
Add kale and sun-dried tomatoes. Cook until kale wilts.
Return the sausage to the skillet. Pour in the cream and bring to a simmer.
Mix in the cooked pasta and half the mozzarella cheese.
Transfer everything to a baking dish. Top with remaining mozzarella and Parmesan.
Bake for 20-25 minutes until the cheese is bubbly and golden.
Let it cool for a few minutes before serving. Enjoy your hearty fall pasta bake!
Orecchiette With Butternut Squash, Kale, And Sausage
You’ll need:
- 1 pound orecchiette pasta
- 1 butternut squash, cubed
- 1 bunch kale, chopped
- 1 pound Italian sausage
- 4 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- Olive oil
- Salt and pepper to taste
Directions:
Preheat your oven to 400°F. Toss the squash cubes with olive oil and roast for 30 minutes.
Bring a large pot of salted water to a boil. Cook the orecchiette according to package instructions.
In a skillet, cook the sausage over medium heat, breaking it up as it cooks. Remove and set aside.
In the same skillet, sauté the garlic and kale until the kale is wilted.
Drain the pasta, reserving 1/2 cup of pasta water.
Combine the pasta, roasted squash, sausage, and kale mixture in a large bowl.
Add Parmesan cheese and a splash of pasta water to create a light sauce.
Toss everything together and season with salt and pepper.
Enjoy your hearty fall pasta dish!
Turkey Tetrazzini
Here’s what you’ll need to make this cozy fall pasta dish:
- 12 oz spaghetti
- 3 cups cooked turkey, shredded
- 1 cup mushrooms, sliced
- 1/2 cup onion, diced
- 2 cloves garlic, minced
- 1/4 cup butter
- 1/4 cup flour
- 2 cups chicken broth
- 1 cup milk
- 1/2 cup white wine
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Now let’s get cooking!
Preheat your oven to 350°F. Cook the spaghetti in salted water until al dente, then drain and set aside.
In a large pot, melt the butter and sauté the onions until soft. Add garlic and mushrooms, cooking for a few more minutes.
Sprinkle in the flour and cook for 1 minute. Slowly whisk in the broth, milk, and wine. Simmer until the sauce thickens.
Add the turkey, cooked spaghetti, and Parmesan to the pot. Stir to combine.
Transfer to a greased baking dish. Bake for 25-30 minutes until bubbly and golden on top.
Let it cool for a few minutes before serving. Enjoy your comforting Turkey Tetrazzini!
Sausage And Pumpkin Pasta
You’ll need:
- 1 pound pasta
- 1 pound Italian sausage
- 1 can pumpkin puree
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup white wine
- 1 tablespoon sage
- 1 teaspoon nutmeg
- Salt and pepper to taste
Here’s how to make it:
Cook the pasta according to package directions. Save some pasta water before draining.
Brown the sausage in a large skillet. Remove and set aside.
In the same skillet, add wine and sage. Let it bubble for 2 minutes.
Pour in the broth and pumpkin. Stir until it starts to simmer.
Add the sausage back to the pan. Reduce heat and stir in the cream.
Season with nutmeg, salt, and pepper. Let it simmer for 5-10 minutes until thick.
Toss the pasta with the sauce. If it’s too thick, add a bit of pasta water.
Your creamy pumpkin pasta is ready! It’s perfect for chilly fall evenings. The sausage adds a nice kick, while the pumpkin brings a cozy sweetness. Enjoy your comforting meal!
Creamy Pumpkin Tortellini
You’ll love this cozy fall pasta dish! Here’s what you need:
- 1 package cheese tortellini
- 1 cup pumpkin puree
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 tablespoons butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
Now let’s make it!
Cook the tortellini according to package directions. Drain and set aside.
Melt butter in a large skillet over medium heat. Add onion and garlic, cooking until soft.
Stir in pumpkin puree, cream, and nutmeg. Simmer for 2-3 minutes.
Add the cooked tortellini to the skillet and gently toss to coat with sauce.
Sprinkle in Parmesan cheese and stir until melted. Season with salt and pepper.
Serve your creamy pumpkin tortellini hot, topped with extra Parmesan if you like. Enjoy this comforting fall meal!
Festive Fall Tortellini Toss
Here’s what you’ll need:
- Cheese tortellini
- Olive oil
- Mushrooms, sliced
- Butternut squash, cubed
- Poultry seasoning
- Apple, diced
- Apple juice concentrate
- Apple cider vinegar
- Red onion, chopped
- Walnuts, chopped (optional)
Let’s get cooking!
Cook your tortellini following the package directions. While that’s going, heat some oil in a big skillet over medium-high heat.
Toss in the mushrooms, squash, and poultry seasoning. Cook for about 6-8 minutes, stirring often, until the mushrooms are nice and tender.
Now add the apple, apple juice concentrate, vinegar, and onion. Keep cooking for another 2-3 minutes until the squash is soft.
Drain your cooked tortellini and add it to the skillet. Give everything a good stir to mix it all together.
If you like, sprinkle some chopped walnuts on top for extra crunch.
Serve it up warm or at room temperature. It’s perfect for potlucks or family dinners!
Cheese & Pumpkin-Filled Manicotti
Here’s what you’ll need:
- 1 package manicotti shells
- 15 oz ricotta cheese
- 1 cup mozzarella cheese
- 1 cup pumpkin puree
- 1/2 cup Parmesan cheese
- 2 egg yolks
- 1/4 tsp nutmeg
- 2 cups pasta sauce
- Salt and pepper to taste
Directions:
Preheat your oven to 350°F (175°C).
Cook the manicotti shells according to package instructions. Drain and set aside.
In a large bowl, mix ricotta, 1/2 cup mozzarella, pumpkin, Parmesan, egg yolks, nutmeg, salt, and pepper.
Carefully fill each manicotti shell with the cheese-pumpkin mixture.
Spread 1 cup of pasta sauce in a 13×9-inch baking dish.
Arrange the stuffed manicotti in the dish.
Pour the remaining sauce over the manicotti.
Sprinkle the rest of the mozzarella on top.
Bake for 25-30 minutes until the cheese is bubbly and golden.
Let the dish cool for a few minutes before serving. You’ll love how the pumpkin adds a subtle sweetness to this cheesy pasta bake!
Butternut & Portobello Lasagna
Here’s what you’ll need:
- 1 butternut squash, peeled and cubed
- 8 oz portobello mushrooms, sliced
- 1 package lasagna noodles
- 1 cup ricotta cheese
- 2 cups shredded mozzarella
- 1/2 cup grated Parmesan
- 2 cloves garlic, minced
- 1 tbsp olive oil
- Salt and pepper to taste
- Fresh sage leaves
Now, let’s make this tasty fall lasagna!
Roast the butternut squash with olive oil, salt, and pepper at 400°F for 25 minutes.
Sauté the mushrooms and garlic in a pan until soft.
Cook the lasagna noodles according to package directions.
Mash the roasted squash and mix in some sage.
In a baking dish, layer noodles, squash, mushrooms, and cheeses. Repeat layers.
Top with remaining cheese and bake at 375°F for 30 minutes.
Let it cool for 10 minutes before serving.
You’ll love how the sweet butternut squash pairs with the earthy mushrooms. The cheeses add richness, while the sage brings a cozy fall flavor. This lasagna is perfect for chilly evenings!
Sweet Potato, Goat Cheese & Sage Pasta Pile-Up
Ingredients:
- Lasagna noodles
- Sweet potatoes
- Goat cheese
- Fresh sage leaves
- Butter
- Salt
- Black pepper
Directions:
Cook the lasagna noodles according to package instructions. Drain and set aside.
Peel and cook the sweet potatoes until soft. Let them cool slightly.
Mash the sweet potatoes with goat cheese. Add salt to taste.
In a saucepan, melt butter over medium-low heat. Add sage leaves and cook until browned, about 4-5 minutes.
On a plate, place a few lasagna noodles. Scoop some of the sweet potato mixture around them.
Repeat the layering process with the remaining noodles and sweet potato mixture.
Drizzle the browned sage butter over the top.
Finish with a sprinkle of freshly cracked black pepper.
Serve and enjoy your cozy fall pasta creation!
Mushroom, Squash & Caramelised Garlic Lasagne
You’ll need:
- 1 butternut squash, peeled and cubed
- 8 oz mushrooms, sliced
- 1 head of garlic
- 9 no-boil lasagna noodles
- 2 cups ricotta cheese
- 1 cup grated Parmesan
- 2 cups shredded mozzarella
- 2 tbsp olive oil
- Salt and pepper
- Fresh sage leaves
Here’s how to make it:
Roast the squash at 375°F for 25 minutes until tender.
Wrap the garlic head in foil and roast alongside the squash for 35 minutes until soft and caramelized.
Sauté mushrooms in a pan with olive oil until browned.
Mash the roasted squash and mix with ricotta, salt, and pepper.
Squeeze out the roasted garlic cloves and mix into the squash mixture.
In a 9×13 baking dish, layer: sauce, noodles, squash mixture, mushrooms, and cheese. Repeat 3 times.
Top with remaining cheese and sage leaves.
Bake at 375°F for 35-40 minutes until bubbly and golden.
Let it cool for 10 minutes before serving. You’ll love the rich, savory flavors in every bite!
Pumpkin Pasta Alla Vodka
Ingredients:
- 1 pound pasta
- 2 tablespoons olive oil
- 1 shallot, minced
- 2 cloves garlic, minced
- 1 tablespoon sage, chopped
- 1 teaspoon oregano
- 1/4 cup tomato paste
- 1 cup pumpkin puree
- 1/4 cup vodka
- 1 cup heavy cream
- Salt and pepper to taste
- Grated Parmesan cheese for serving
Directions:
Cook pasta in salted water until al dente. Save 1 cup of pasta water before draining.
Heat olive oil in a large skillet over medium heat. Add shallot, garlic, sage, and oregano. Cook for 5 minutes until soft.
Stir in tomato paste and pumpkin puree. Cook for 10-12 minutes, stirring often.
Pour in vodka and let it sizzle for 1 minute.
Add heavy cream and stir to combine. Simmer for 2-3 minutes.
Toss cooked pasta with the sauce, adding pasta water if needed to thin it out.
Season with salt and pepper to taste.
Serve hot with grated Parmesan cheese on top.
Enjoy your creamy, comforting pumpkin pasta alla vodka!
Broccoli Cheese With Wholemeal Pasta & Brown Breadcrumbs
Ingredients:
- 250g wholemeal pasta
- 300g broccoli florets
- 200g cheddar cheese, grated
- 2 tbsp olive oil
- 1/2 cup brown breadcrumbs
- 2 tbsp butter
- 2 tbsp flour
- 2 cups milk
- Salt and pepper to taste
Directions:
Cook the pasta in salted water until al dente. Add broccoli for the last 2 minutes. Drain and set aside.
In a pan, toast breadcrumbs in olive oil until golden. Remove and set aside.
Melt butter in a saucepan. Add flour and whisk for 1 minute.
Slowly pour in milk, whisking constantly until smooth. Simmer until thickened.
Stir in most of the cheese until melted. Season with salt and pepper.
Mix the sauce with pasta and broccoli in a baking dish.
Top with remaining cheese and breadcrumbs.
Bake at 180°C (350°F) for 30-35 minutes until golden and bubbly.
Let it cool for 5 minutes before serving. Enjoy your cheesy, comforting pasta bake!
One-Pot Goulash Pasta
Ingredients:
- 1 lb ground beef
- 1 onion, diced
- 1 bell pepper, chopped
- 3 garlic cloves, minced
- 2 cups beef broth
- 1 can (14.5 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- 2 cups elbow macaroni
- 1 tbsp paprika
- 1 tsp Italian seasoning
- Salt and pepper to taste
- 1 cup shredded cheddar cheese (optional)
Directions:
Brown the beef in a large pot over medium heat. Drain excess fat.
Add onion and bell pepper. Cook until softened, about 3-5 minutes.
Stir in garlic, paprika, and Italian seasoning. Cook for 1 minute.
Pour in beef broth, diced tomatoes, and tomato sauce. Bring to a boil.
Add macaroni, reduce heat, and cover. Simmer for 15 minutes, stirring often.
Once pasta is tender, remove from heat. Season with salt and pepper.
If desired, stir in cheese until melted.
Enjoy your warm, comforting one-pot goulash pasta! It’s perfect for chilly fall evenings.
Chicken, Squash & Pesto Lasagne
You’ll need:
- 2 chicken breasts
- 1 butternut squash, peeled and cubed
- 1 onion, diced
- 2 cloves garlic, minced
- 1/2 cup pesto
- 1 cup ricotta cheese
- 1 cup shredded mozzarella
- 1/4 cup grated Parmesan
- 9 lasagne sheets
- 2 tbsp olive oil
- Salt and pepper to taste
Directions:
Preheat your oven to 375°F (190°C).
Cook the chicken in a pan until golden. Set aside and shred when cool.
In the same pan, sauté onion and garlic. Add squash and cook until soft.
Mix the shredded chicken with half the pesto.
In a baking dish, layer lasagne sheets, chicken mix, squash, and cheeses.
Repeat layers, ending with cheese on top.
Bake for 30-35 minutes until golden and bubbly.
Let it cool for 10 minutes before serving.
This lasagne is perfect for chilly fall evenings. The squash adds a sweet, creamy texture, while the pesto brings a burst of flavor. You’ll love how the cheese gets all melty and gooey on top!
Baked Pumpkin Goat Cheese Alfredo With Bacon
Ingredients:
- 1 pound pasta
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup whole milk
- 6 oz goat cheese
- 1 cup grated Parmesan cheese
- 1 cup canned pumpkin puree
- 8 slices bacon, cooked and crumbled
- Salt and pepper to taste
- Fresh sage leaves (optional)
Directions:
Preheat your oven to 350°F and grease a 9×13 baking dish.
Cook the pasta according to package instructions. Drain and set aside.
In a large saucepan, heat olive oil over medium heat. Add onion and garlic, cooking until softened.
Pour in the cream and milk. Add goat cheese, Parmesan, and pumpkin puree. Stir until cheese melts and sauce is smooth.
Reduce heat to low and simmer for 5-7 minutes, stirring often, until sauce thickens.
Mix in the cooked pasta and crumbled bacon. Season with salt and pepper.
Transfer the mixture to your prepared baking dish.
Bake for 20-25 minutes until bubbly and lightly golden on top.
Let cool for a few minutes before serving. Garnish with fresh sage if desired.
Enjoy your creamy, comforting fall pasta dish!
Creamy Pesto & Kale Pasta
You’ll love this creamy, comforting pasta dish that’s perfect for fall. It’s easy to make and packed with flavor!
Ingredients:
- 1 pound pasta (any shape)
- 1 bunch kale, stems removed and chopped
- 1 cup basil leaves
- 1/2 cup pine nuts
- 2 cloves garlic
- 1/2 cup olive oil
- 1/2 cup grated Parmesan cheese
- 1/2 cup heavy cream
- Salt and pepper to taste
Directions:
Cook pasta according to package instructions. Save 1 cup of pasta water before draining.
While pasta cooks, make the pesto. Blend kale, basil, pine nuts, garlic, and olive oil in a food processor until smooth.
In a large pan, mix cooked pasta with pesto and cream. Add pasta water as needed to reach desired consistency.
Stir in Parmesan cheese. Season with salt and pepper.
Serve hot, garnished with extra Parmesan if you like.
Enjoy your creamy, nutty, and slightly earthy pasta dish!
Butternut Squash & Sage Macaroni Cheese
You’ll need:
- 1 butternut squash
- 1 pound elbow macaroni
- 4 tablespoons butter
- 1/4 cup fresh sage leaves
- 3 cups milk
- 2 cups shredded cheddar cheese
- Salt and pepper to taste
Here’s how to make it:
Cut the squash in half and remove seeds. Drizzle with olive oil and roast at 400°F for 30-45 minutes until tender.
Cook the macaroni according to package instructions. Drain and set aside.
In a large pot, melt butter and fry sage leaves until crispy. Remove sage and set aside.
Scoop out cooked squash and blend until smooth. Add to the pot with butter.
Pour in milk and stir until combined. Add cheese and mix until melted.
Toss in cooked macaroni and stir to coat. Season with salt and pepper.
Serve hot, topped with crispy sage leaves.
This comforting dish brings together the sweetness of butternut squash with the earthy flavor of sage. It’s perfect for chilly fall evenings!
Spicy Pork And Butternut Squash Ragu
Here’s what you’ll need:
- 1 pound ground pork
- 2 cups diced butternut squash
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 can crushed tomatoes
- 1 cup chicken broth
- 1 teaspoon red pepper flakes
- Salt and pepper to taste
- Olive oil
- Your favorite pasta
Now, let’s cook!
Heat some olive oil in a large pot. Add the onion and garlic, cooking until soft.
Toss in the ground pork. Break it up with a spoon and cook until browned.
Add the butternut squash, crushed tomatoes, and chicken broth. Stir well.
Sprinkle in the red pepper flakes, salt, and pepper. Give it a good mix.
Let everything simmer for about 25 minutes. The squash should be nice and tender.
While the ragu cooks, boil your pasta according to the package instructions.
Once done, serve the ragu over your hot pasta. Enjoy your cozy fall meal!
This dish is perfect for chilly autumn nights. The spicy pork and sweet butternut squash make a great pair. It’s sure to warm you up from the inside out!
Cheesy Chicken Parmesan Pasta Bake
Ingredients:
- 3 cups pasta (penne or rotini)
- 2 chicken breasts, diced
- 1 cup flour
- 2 eggs, beaten
- 1 cup breadcrumbs
- 1 can chopped tomatoes
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp sugar
- 2 cups mozzarella cheese, shredded
- 1/2 cup parmesan cheese, grated
- Salt and pepper to taste
- Olive oil for cooking
Directions:
Preheat your oven to 350°F (175°C).
Cook the pasta in salted water until al dente. Drain and set aside.
Coat the chicken in flour, then dip in egg, and roll in breadcrumbs.
Heat olive oil in a skillet and cook the chicken until golden and cooked through.
Mix chopped tomatoes, tomato paste, oregano, and sugar in a bowl.
Combine cooked pasta, chicken, and tomato sauce in a large bowl.
Transfer the mixture to a greased baking dish.
Top with mozzarella and parmesan cheese.
Bake for 20-25 minutes until the cheese is melted and bubbly.
Let it cool for a few minutes before serving. Enjoy your cheesy, comforting pasta bake!