As the crisp air of autumn sets in, there’s no better time to embrace the comforting flavors of the season.
Fall is a time for cozy meals, seasonal ingredients, and hearty dishes that warm you from the inside out.
And what better way to celebrate the harvest season than with whimsical, fall-shaped pasta?
From pumpkins to leaves, these pasta shapes not only bring fun to your plate but also serve as the perfect base for delicious seasonal recipes.
Whether you’re preparing a family dinner or looking for creative dishes to share during your next gathering, these 50+ fall-shaped pasta recipes will inspire you to bring the flavors of autumn to your table.
From classic comfort foods like cheesy bakes and rich alfredo sauces to more creative combinations featuring roasted vegetables, hearty proteins, and savory herbs, this collection offers something for everyone.
Whether you’re a pasta enthusiast or just looking to try something new, fall-shaped pasta is a playful way to elevate your autumn meals.
So, grab your favorite autumn-themed pasta shapes, and let’s dive into a season full of warmth and flavor!
50+ Creative Fall Shaped Pasta Recipes to Celebrate the Season
Fall is a time of comfort, creativity, and gathering around the table with loved ones.
These 50+ fall-shaped pasta recipes bring together the best of seasonal flavors and festive presentations, turning every meal into a celebration of autumn.
Whether you’re cooking for a crowd or simply enjoying a cozy dinner at home, these recipes offer a variety of options for every palate.
From creamy sauces to hearty bakes and everything in between, you’ll find endless inspiration to make the most of the fall season.
So, the next time you’re planning a meal, don’t forget to incorporate some of these fun and flavorful fall-shaped pasta recipes.
Not only will they bring a smile to everyone’s face, but they’ll also create a memorable dining experience that captures the essence of the season.
Autumn Pumpkin Pasta Bake
This Autumn Pumpkin Pasta Bake combines the warm flavors of fall with a creamy pumpkin sauce and hearty pasta. Topped with a golden layer of cheese and breadcrumbs, this dish is not only comforting but also visually appealing, making it an excellent choice for gatherings or family dinners.
Ingredients:
- 12 oz fall-shaped pasta (e.g., pumpkin or leaf-shaped)
- 1 cup canned pumpkin puree
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried sage
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup shredded mozzarella cheese
- ½ cup breadcrumbs
- 2 tablespoons olive oil
- Fresh sage leaves (for garnish)
Instructions:
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Cook the Pasta: In a large pot of salted boiling water, cook the fall-shaped pasta according to package instructions until al dente. Drain and set aside.
- Make the Sauce: In a mixing bowl, combine the pumpkin puree, heavy cream, half of the Parmesan cheese, garlic powder, onion powder, dried sage, salt, and black pepper. Stir until well combined.
- Combine Pasta and Sauce: Add the cooked pasta to the pumpkin sauce, mixing until all the pasta is coated evenly.
- Transfer to Baking Dish: Grease a 9×13-inch baking dish and pour the pasta mixture into it. Spread it out evenly.
- Add Toppings: Sprinkle the remaining Parmesan cheese, shredded mozzarella, and breadcrumbs over the top. Drizzle with olive oil.
- Bake: Bake for 25-30 minutes, or until the cheese is melted and bubbly, and the top is golden brown.
- Garnish and Serve: Remove from the oven and let cool for a few minutes. Garnish with fresh sage leaves before serving.
This Autumn Pumpkin Pasta Bake is a delightful way to embrace the flavors of the season. The creamy pumpkin sauce, combined with the al dente pasta and a crispy cheese topping, creates a dish that is not only delicious but also visually stunning. It’s perfect for cozy family dinners or festive gatherings, providing a heartwarming experience that brings everyone together around the table. Pair it with a side salad and a glass of white wine for a complete fall feast.
Maple-Balsamic Autumn Veggie Pasta
Embracing the essence of autumn, this Maple-Balsamic Autumn Veggie Pasta showcases seasonal vegetables, beautifully caramelized in a sweet and tangy sauce. The fall-shaped pasta adds a whimsical touch, making it a delightful and healthy dish for any fall occasion.
Ingredients:
- 12 oz fall-shaped pasta (e.g., acorn or leaf-shaped)
- 1 medium butternut squash, peeled and diced
- 1 cup Brussels sprouts, halved
- 1 red onion, sliced
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- 2 tablespoons balsamic vinegar
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
- ½ cup crumbled feta cheese (optional)
- Fresh parsley, chopped (for garnish)
Instructions:
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Roast the Vegetables: On a baking sheet, toss the butternut squash, Brussels sprouts, and red onion with olive oil, maple syrup, garlic powder, thyme, salt, and pepper. Spread them in a single layer and roast for 20-25 minutes, until tender and caramelized.
- Cook the Pasta: In a large pot of salted boiling water, cook the fall-shaped pasta according to package instructions until al dente. Drain and set aside.
- Combine Ingredients: In a large bowl, mix the roasted vegetables with the cooked pasta. Drizzle with balsamic vinegar and toss to coat evenly.
- Serve: Serve the pasta warm, topped with crumbled feta cheese and a sprinkle of fresh parsley.
The Maple-Balsamic Autumn Veggie Pasta is a celebration of seasonal ingredients, offering a perfect balance of flavors. The sweetness of maple syrup combined with the tang of balsamic vinegar enhances the roasted vegetables, making each bite a delightful experience. This dish is not only visually appealing but also a nutritious option that can be served as a main course or a side. Whether you’re enjoying a quiet evening at home or hosting friends for a fall gathering, this pasta dish is sure to impress and warm the hearts of everyone at the table.
Harvest Mushroom and Spinach Pasta
The Harvest Mushroom and Spinach Pasta brings together earthy mushrooms and vibrant spinach, all enveloped in a rich garlic cream sauce. The fall-shaped pasta adds an autumnal flair, making this dish a perfect choice for a comforting meal that celebrates the bounty of the season.
Ingredients:
- 12 oz fall-shaped pasta (e.g., pumpkin or leaf-shaped)
- 2 cups fresh spinach, chopped
- 8 oz mushrooms (cremini or button), sliced
- 3 cloves garlic, minced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 2 tablespoons butter
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- Cook the Pasta: In a large pot of salted boiling water, cook the fall-shaped pasta according to package instructions until al dente. Drain and set aside.
- Sauté the Vegetables: In a large skillet, melt the butter over medium heat. Add the minced garlic and sliced mushrooms, cooking until the mushrooms are tender, about 5-7 minutes.
- Add Spinach and Sauce: Stir in the chopped spinach, cooking until wilted. Pour in the heavy cream, adding dried oregano, salt, and pepper. Bring to a simmer and let cook for 2-3 minutes.
- Combine Pasta and Sauce: Add the cooked pasta to the skillet, tossing to combine. Stir in the grated Parmesan cheese until melted and evenly coated.
- Serve: Serve warm, garnished with fresh parsley.
This Harvest Mushroom and Spinach Pasta is a delightful dish that showcases the rich flavors of fall. The creamy garlic sauce perfectly complements the earthy mushrooms and vibrant spinach, creating a comforting and satisfying meal. It’s not only easy to prepare but also makes for an elegant presentation that is sure to impress your guests. Serve it with crusty bread and a side salad for a complete fall-inspired dinner that celebrates the season’s harvest in every bite.
Creamy Butternut Squash and Sage Pasta
This Creamy Butternut Squash and Sage Pasta is a rich, comforting dish that embodies the flavors of autumn. The sweet and nutty taste of roasted butternut squash pairs beautifully with the aromatic sage, creating a creamy sauce that envelops the fall-shaped pasta. This recipe is perfect for a cozy family dinner or a special occasion.
Ingredients:
- 12 oz fall-shaped pasta (e.g., leaf or acorn-shaped)
- 2 cups butternut squash, peeled and diced
- 1 tablespoon olive oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 cup vegetable broth
- 1 cup heavy cream
- 1 teaspoon dried sage
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup grated Parmesan cheese
- Fresh sage leaves (for garnish)
Instructions:
- Roast the Squash: Preheat your oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and caramelized.
- Cook the Pasta: In a large pot of salted boiling water, cook the fall-shaped pasta according to package instructions until al dente. Drain and set aside.
- Sauté Aromatics: In a large skillet, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté until soft, about 5 minutes. Add the minced garlic and sauté for an additional minute.
- Blend the Sauce: Once the butternut squash is roasted, add it to the skillet along with the vegetable broth, heavy cream, and dried sage. Use an immersion blender or transfer to a regular blender and blend until smooth. Return the sauce to the skillet and warm over low heat.
- Combine Pasta and Sauce: Stir in the cooked pasta and grated Parmesan cheese, tossing until the pasta is well coated.
- Serve: Garnish with fresh sage leaves before serving.
This Creamy Butternut Squash and Sage Pasta is a delightful combination of sweet, savory, and creamy textures, making it a must-try this fall. The butternut squash lends a natural sweetness, while the sage adds an aromatic depth that elevates the dish. It’s perfect for a comforting weeknight meal or an impressive dish for special gatherings. Pair it with a simple green salad for a balanced meal that celebrates the flavors of the season.
Harvest Vegetable and Pesto Pasta
The Harvest Vegetable and Pesto Pasta is a colorful and nutritious dish that highlights the abundance of fall vegetables. Tossed with a homemade or store-bought pesto sauce, this pasta dish is not only vibrant but also packed with flavor. It’s a versatile recipe that can be served warm or as a chilled pasta salad, making it perfect for any occasion.
Ingredients:
- 12 oz fall-shaped pasta (e.g., pumpkin or leaf-shaped)
- 1 cup cherry tomatoes, halved
- 1 cup zucchini, diced
- 1 cup bell peppers, diced
- 1 cup broccoli florets
- ½ cup pesto sauce (store-bought or homemade)
- 2 tablespoons olive oil
- Salt and pepper to taste
- ½ cup grated Parmesan cheese
- Fresh basil leaves (for garnish)
Instructions:
- Cook the Pasta: In a large pot of salted boiling water, cook the fall-shaped pasta according to package instructions until al dente. Drain and set aside.
- Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the zucchini, bell peppers, and broccoli, sautéing until just tender, about 5-7 minutes. Stir in the cherry tomatoes and cook for an additional 2-3 minutes. Season with salt and pepper.
- Combine Pasta and Sauce: In a large bowl, mix the cooked pasta with the sautéed vegetables and pesto sauce, tossing until everything is evenly coated.
- Serve: Transfer to a serving dish and sprinkle with grated Parmesan cheese. Garnish with fresh basil leaves before serving.
The Harvest Vegetable and Pesto Pasta is a celebration of autumn’s bounty, combining the vibrant colors and flavors of seasonal vegetables. The pesto sauce ties everything together, adding a fresh, herby flavor that enhances the dish. This recipe is incredibly versatile and can be enjoyed warm or chilled, making it a great option for potlucks, family gatherings, or as a light lunch. Its bright presentation and satisfying flavors are sure to impress anyone at your table.
Apple Cider Mac and Cheese with Fall-Shaped Pasta
This Apple Cider Mac and Cheese with Fall-Shaped Pasta offers a unique twist on the classic comfort food. Infused with the sweetness of apple cider and topped with crispy breadcrumbs, this dish is perfect for fall gatherings or cozy family dinners. It’s a creamy, cheesy delight that combines savory and sweet flavors in every bite.
Ingredients:
- 12 oz fall-shaped pasta (e.g., pumpkin or leaf-shaped)
- 2 cups sharp cheddar cheese, shredded
- 1 cup Gruyère cheese, shredded
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups apple cider
- 1 cup milk
- 1 teaspoon mustard powder
- ½ teaspoon garlic powder
- Salt and pepper to taste
- ½ cup breadcrumbs
- 2 tablespoons olive oil
- Fresh parsley, chopped (for garnish)
Instructions:
- Cook the Pasta: In a large pot of salted boiling water, cook the fall-shaped pasta according to package instructions until al dente. Drain and set aside.
- Make the Cheese Sauce: In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute until lightly golden. Gradually whisk in the apple cider and milk, stirring constantly until the mixture thickens.
- Add Cheese and Seasonings: Remove from heat and stir in the sharp cheddar and Gruyère cheeses until melted. Add mustard powder, garlic powder, salt, and pepper to taste.
- Combine Pasta and Sauce: Stir the cooked pasta into the cheese sauce, ensuring it is well coated.
- Prepare for Baking: Preheat your oven to 350°F (175°C). Transfer the mac and cheese to a greased baking dish. In a small bowl, mix breadcrumbs with olive oil and sprinkle over the top.
- Bake: Bake for 20-25 minutes until the top is golden and crispy.
- Serve: Garnish with fresh parsley before serving.
This Apple Cider Mac and Cheese with Fall-Shaped Pasta is a creative take on a beloved classic. The infusion of apple cider adds a delightful sweetness that beautifully complements the sharpness of the cheddar and Gruyère cheeses. This dish is perfect for fall gatherings, family dinners, or any occasion where comfort food is a must. Its creamy texture and crispy topping create a satisfying contrast that will leave your guests craving more. Serve it alongside a crisp salad or roasted vegetables for a complete autumn-inspired meal.
Pumpkin Alfredo with Fall-Shaped Pasta
Pumpkin Alfredo with Fall-Shaped Pasta is the ultimate autumn comfort dish. Combining the earthy flavor of pumpkin with the creamy richness of Alfredo sauce, this recipe is perfect for cozy dinners or special gatherings. The fall-shaped pasta adds a festive touch, making it a visual and flavorful celebration of the season.
Ingredients:
- 12 oz fall-shaped pasta (e.g., leaf or pumpkin-shaped)
- 1 cup pumpkin puree (canned or homemade)
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- ½ cup Parmesan cheese, grated
- ¼ teaspoon ground nutmeg
- Salt and pepper to taste
- Fresh parsley or sage (for garnish)
Instructions:
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the fall-shaped pasta and cook according to package directions until al dente. Drain and set aside.
- Prepare the Sauce: In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Stir in the pumpkin puree and cook for 2-3 minutes to combine the flavors.
- Make the Alfredo Sauce: Pour in the heavy cream, stirring constantly. Let the mixture simmer for a few minutes until slightly thickened. Stir in the Parmesan cheese, nutmeg, salt, and pepper.
- Combine Pasta and Sauce: Add the cooked pasta to the sauce, tossing until the pasta is evenly coated in the creamy pumpkin Alfredo.
- Serve: Garnish with fresh parsley or sage before serving.
This Pumpkin Alfredo with Fall-Shaped Pasta is a luscious, savory dish that embodies the warmth of fall. The pumpkin adds a subtle sweetness that pairs perfectly with the creamy Alfredo sauce, while the nutmeg enhances its earthy flavor. It’s a comforting meal that is both festive and flavorful, perfect for enjoying on a cool autumn evening. Serve with a side of garlic bread or roasted vegetables for a full fall-inspired meal.
Caramelized Onion and Goat Cheese Pasta
This Caramelized Onion and Goat Cheese Pasta is a savory and tangy dish that combines the deep flavors of caramelized onions with the creamy richness of goat cheese. The fall-shaped pasta adds a whimsical element to the meal, making it a perfect dish for a cozy autumn dinner or an elegant fall gathering.
Ingredients:
- 12 oz fall-shaped pasta (e.g., leaf or acorn-shaped)
- 2 large onions, thinly sliced
- 2 tablespoons butter
- 1 tablespoon olive oil
- 4 oz goat cheese, crumbled
- ¼ cup chicken or vegetable broth
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
- Fresh thyme (for garnish)
Instructions:
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the fall-shaped pasta and cook until al dente. Drain and set aside.
- Caramelize the Onions: In a large skillet, melt the butter with the olive oil over medium heat. Add the sliced onions and a pinch of salt, cooking for about 20-25 minutes, stirring occasionally, until the onions are soft and caramelized. Stir in the balsamic vinegar and cook for another 2 minutes.
- Make the Sauce: Add the broth to the skillet, stirring to deglaze the pan and create a sauce. Simmer for 2-3 minutes.
- Combine Pasta and Sauce: Add the cooked pasta to the skillet and toss to coat with the onion sauce. Remove from heat and stir in the crumbled goat cheese.
- Serve: Garnish with fresh thyme and a sprinkle of pepper.
The combination of sweet caramelized onions and tangy goat cheese in this pasta dish is both elegant and satisfying. The richness of the cheese complements the deep flavors of the onions, creating a dish that is comforting yet sophisticated. The fall-shaped pasta brings a seasonal touch, making it an ideal recipe for autumn dinners. This dish pairs beautifully with a glass of wine and a simple green salad for an unforgettable fall meal.
Autumn Harvest Pasta Salad
Autumn Harvest Pasta Salad is a delightful, hearty dish that combines fall-inspired ingredients like roasted root vegetables, dried cranberries, and a tangy maple Dijon dressing. This pasta salad can be served warm or chilled, making it a versatile option for fall potlucks, lunches, or holiday gatherings.
Ingredients:
- 12 oz fall-shaped pasta (e.g., leaf or pumpkin-shaped)
- 1 cup sweet potatoes, peeled and diced
- 1 cup Brussels sprouts, halved
- 1 tablespoon olive oil
- ¼ cup dried cranberries
- ¼ cup pecans, toasted and chopped
- ½ cup feta cheese, crumbled
- Salt and pepper to taste
For the Maple Dijon Dressing:
- 3 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
Instructions:
- Roast the Vegetables: Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes and Brussels sprouts in olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until golden and tender.
- Cook the Pasta: Meanwhile, cook the fall-shaped pasta in salted boiling water until al dente. Drain and set aside.
- Prepare the Dressing: In a small bowl, whisk together the olive oil, Dijon mustard, maple syrup, apple cider vinegar, salt, and pepper.
- Assemble the Salad: In a large bowl, combine the cooked pasta, roasted vegetables, dried cranberries, toasted pecans, and crumbled feta cheese. Drizzle the dressing over the salad and toss to combine.
- Serve: Serve warm or chilled, garnished with extra cranberries or pecans if desired.
This Autumn Harvest Pasta Salad is a refreshing yet hearty dish that celebrates the flavors of fall. The sweet roasted vegetables, tart cranberries, and crunchy pecans come together in harmony with the tangy maple Dijon dressing, creating a balanced and satisfying meal. The fall-shaped pasta adds a festive touch, making this salad perfect for autumn gatherings or as a light lunch. It’s a versatile dish that can be enjoyed warm for a cozy meal or chilled for a crisp fall afternoon.
Butternut Squash and Sage Brown Butter Pasta
This Butternut Squash and Sage Brown Butter Pasta is a delightful autumn-inspired dish. The sweetness of roasted butternut squash pairs perfectly with the nutty flavor of brown butter and the crisp, earthy sage. Using fall-shaped pasta enhances the seasonal feel of the dish, making it perfect for an elegant weeknight dinner or a festive gathering.
Ingredients:
- 12 oz fall-shaped pasta (e.g., leaf or pumpkin-shaped)
- 1 medium butternut squash, peeled and diced
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon pepper
- 4 tablespoons unsalted butter
- 8-10 fresh sage leaves
- ¼ cup Parmesan cheese, grated
- ¼ teaspoon red pepper flakes (optional)
Instructions:
- Roast the Butternut Squash: Preheat the oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and caramelized.
- Cook the Pasta: While the squash is roasting, cook the fall-shaped pasta in salted boiling water according to package instructions. Drain and set aside.
- Prepare the Brown Butter: In a large skillet, melt the butter over medium heat. Add the sage leaves and cook for 2-3 minutes until the butter turns golden brown and the sage becomes crispy. Remove the sage leaves and set aside.
- Toss the Pasta: Add the roasted butternut squash and cooked pasta to the skillet, tossing to coat the pasta in the brown butter. Sprinkle with Parmesan cheese and red pepper flakes (if using).
- Serve: Garnish with the crispy sage leaves and serve immediately.
This Butternut Squash and Sage Brown Butter Pasta is a rich, flavorful meal that beautifully combines the sweetness of roasted squash with the nutty, aromatic brown butter. The crispy sage adds an earthy finish, while the Parmesan gives it a cheesy kick. The fall-shaped pasta brings a festive element to the table, making this a dish you’ll want to serve all season long.
Roasted Cauliflower and Garlic Pasta
Roasted Cauliflower and Garlic Pasta is a simple yet flavorful dish that celebrates the rich, caramelized flavors of roasted cauliflower paired with garlic. Tossed with fall-shaped pasta and topped with a lemony breadcrumb mixture, this recipe brings out the best of seasonal produce while keeping the meal light and satisfying.
Ingredients:
- 12 oz fall-shaped pasta (e.g., leaf or acorn-shaped)
- 1 head cauliflower, cut into small florets
- 5 cloves garlic, minced
- 3 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon red pepper flakes
- 1 tablespoon lemon juice
- ¼ cup toasted breadcrumbs
- 2 tablespoons fresh parsley, chopped
- Grated Parmesan cheese (optional)
Instructions:
- Roast the Cauliflower: Preheat the oven to 425°F (220°C). Toss the cauliflower florets with 2 tablespoons of olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until golden and caramelized, stirring halfway through.
- Cook the Pasta: While the cauliflower is roasting, cook the fall-shaped pasta in a pot of salted boiling water according to package instructions. Drain and set aside.
- Sauté the Garlic: In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the minced garlic and red pepper flakes, sautéing until fragrant, about 1-2 minutes.
- Toss the Pasta: Add the roasted cauliflower and cooked pasta to the skillet, tossing to combine. Drizzle with lemon juice and season with additional salt and pepper if needed.
- Garnish and Serve: Sprinkle the toasted breadcrumbs and fresh parsley over the pasta before serving. For added flavor, sprinkle with grated Parmesan cheese.
This Roasted Cauliflower and Garlic Pasta is a light yet flavorful meal that highlights the deep, roasted flavors of cauliflower and the warm, pungent notes of garlic. The addition of toasted breadcrumbs adds a delightful crunch, while the lemon juice brings brightness to the dish. With its fall-shaped pasta, this dish is perfect for any autumn dinner, offering a comforting yet elegant meal that is sure to impress.
Spinach and Ricotta Stuffed Pasta Shells
Spinach and Ricotta Stuffed Pasta Shells is a hearty, baked pasta dish perfect for cool fall evenings. The creamy ricotta and spinach filling is rich and flavorful, while the marinara sauce adds a comforting tomato base. Using fall-shaped pasta shells adds a seasonal twist, making it an inviting dish to serve at family gatherings or cozy nights in.
Ingredients:
- 12 oz large fall-shaped pasta shells
- 2 cups ricotta cheese
- 1 cup spinach, cooked and chopped
- 1 egg, lightly beaten
- 1 cup mozzarella cheese, shredded
- ½ cup Parmesan cheese, grated
- 2 cups marinara sauce
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh basil or parsley (for garnish)
Instructions:
- Cook the Pasta Shells: Bring a large pot of salted water to a boil. Add the fall-shaped pasta shells and cook until just al dente. Drain and set aside.
- Prepare the Filling: In a large bowl, combine the ricotta cheese, cooked spinach, egg, half of the mozzarella, half of the Parmesan, salt, and pepper. Mix well until combined.
- Stuff the Pasta Shells: Using a spoon, carefully stuff each cooked pasta shell with the ricotta-spinach mixture.
- Prepare the Marinara: In a skillet, heat the olive oil and sauté the minced garlic until fragrant. Add the marinara sauce and let it simmer for 5-7 minutes. Pour half of the sauce into a large baking dish.
- Bake the Pasta: Arrange the stuffed pasta shells in the baking dish over the marinara sauce. Pour the remaining sauce over the top and sprinkle with the remaining mozzarella and Parmesan cheese. Cover with foil and bake at 375°F (190°C) for 20 minutes, then uncover and bake for an additional 10 minutes until the cheese is bubbly and golden.
- Serve: Garnish with fresh basil or parsley before serving.
These Spinach and Ricotta Stuffed Pasta Shells are a comforting and delicious baked dish, perfect for fall dinners. The creamy ricotta filling, paired with the savory marinara sauce and cheesy topping, makes each bite a warm, satisfying experience. The fall-shaped pasta shells add a seasonal charm, making this dish both comforting and festive. It’s a hearty recipe that’s sure to become a family favorite.
Pumpkin Alfredo Pasta with Toasted Walnuts
Pumpkin Alfredo Pasta with Toasted Walnuts is a rich and creamy dish perfect for autumn. The velvety pumpkin sauce, infused with warming spices, gives this meal a seasonal twist on traditional Alfredo pasta. Topped with toasted walnuts for a delightful crunch, this dish is a beautiful balance of savory and sweet, making it ideal for fall-themed dinners.
Ingredients:
- 12 oz fall-shaped pasta (e.g., pumpkin or leaf-shaped)
- 1 cup pumpkin puree
- 1 cup heavy cream
- ½ cup Parmesan cheese, grated
- 2 cloves garlic, minced
- 1 tablespoon butter
- ¼ teaspoon nutmeg
- ¼ teaspoon cinnamon
- Salt and pepper to taste
- ½ cup toasted walnuts, chopped
- Fresh parsley for garnish
Instructions:
- Cook the Pasta: Boil a large pot of salted water and cook the fall-shaped pasta according to package instructions. Drain and set aside.
- Make the Alfredo Sauce: In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes. Stir in the pumpkin puree, heavy cream, nutmeg, cinnamon, and Parmesan cheese. Cook for 5-7 minutes until the sauce thickens slightly.
- Combine Pasta and Sauce: Toss the cooked pasta into the skillet, ensuring the pasta is coated in the creamy pumpkin Alfredo sauce. Season with salt and pepper.
- Serve and Garnish: Serve the pasta in bowls and top with chopped toasted walnuts and fresh parsley for garnish.
This Pumpkin Alfredo Pasta with Toasted Walnuts brings the best of fall flavors to your table. The creamy pumpkin sauce, combined with the warm notes of nutmeg and cinnamon, creates a cozy, savory dish with a hint of sweetness. The toasted walnuts add a lovely crunch, and the fall-shaped pasta enhances the seasonal vibe, making this a perfect choice for festive autumn dinners.
Sausage and Kale Fall Pasta Bake
Sausage and Kale Fall Pasta Bake is a hearty, baked pasta dish that combines savory sausage, tender kale, and cheesy goodness. The comforting layers of sausage and greens, combined with fall-shaped pasta, make this an ideal meal for cozy family dinners. The golden, bubbly cheese on top adds the perfect finishing touch.
Ingredients:
- 12 oz fall-shaped pasta (e.g., acorn or leaf-shaped)
- 1 lb Italian sausage, casings removed
- 2 cups kale, chopped
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 ½ cups marinara sauce
- 1 cup mozzarella cheese, shredded
- ½ cup Parmesan cheese, grated
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions:
- Cook the Pasta: Boil a large pot of salted water and cook the fall-shaped pasta until al dente. Drain and set aside.
- Cook the Sausage and Kale: In a large skillet, heat olive oil over medium heat. Add the sausage and cook until browned, breaking it up into small pieces. Add the diced onion and garlic, cooking for 2-3 minutes until soft. Stir in the chopped kale and cook until wilted.
- Combine with Sauce: Add the marinara sauce, oregano, salt, and pepper to the skillet, stirring to combine. Simmer for 5 minutes.
- Assemble the Bake: Preheat the oven to 375°F (190°C). In a large baking dish, combine the cooked pasta and sausage mixture. Top with shredded mozzarella and Parmesan cheese.
- Bake: Bake the pasta for 20-25 minutes, or until the cheese is bubbly and golden.
- Serve: Garnish with fresh herbs, if desired, and serve hot.
Sausage and Kale Fall Pasta Bake is the ultimate comfort dish for fall. The savory sausage paired with nutrient-packed kale creates a satisfying balance, while the gooey, melted cheese adds richness. The fall-shaped pasta enhances the autumnal theme, making this dish both visually appealing and hearty enough for any family dinner.
Caramelized Onion and Goat Cheese Pasta
Caramelized Onion and Goat Cheese Pasta is a gourmet-inspired dish that brings a sophisticated flavor profile to your fall meals. The sweetness of caramelized onions, combined with the tangy creaminess of goat cheese, creates a beautifully balanced sauce that complements fall-shaped pasta perfectly. It’s an elegant yet comforting dish, perfect for any fall dinner party or a cozy night in.
Ingredients:
- 12 oz fall-shaped pasta (e.g., leaf or pumpkin-shaped)
- 3 large onions, thinly sliced
- 3 tablespoons olive oil
- 2 tablespoons butter
- 4 oz goat cheese
- ¼ cup heavy cream
- 1 teaspoon fresh thyme leaves
- Salt and pepper to taste
- ¼ cup walnuts, toasted and chopped (optional)
- Fresh parsley for garnish
Instructions:
- Caramelize the Onions: Heat olive oil and butter in a large skillet over medium heat. Add the sliced onions and cook, stirring occasionally, for 25-30 minutes until they are deeply caramelized and golden brown. Season with salt and pepper.
- Cook the Pasta: While the onions are caramelizing, cook the fall-shaped pasta in salted water until al dente. Drain and set aside.
- Prepare the Sauce: In the skillet with the onions, add the heavy cream and fresh thyme, stirring to combine. Reduce the heat and stir in the goat cheese until it melts and forms a creamy sauce.
- Combine Pasta and Sauce: Add the cooked pasta to the skillet, tossing to coat the pasta evenly in the sauce. Adjust seasoning as needed.
- Serve and Garnish: Serve the pasta topped with toasted walnuts (optional) and fresh parsley for garnish.
Caramelized Onion and Goat Cheese Pasta is a perfect blend of sweet and savory, with the caramelized onions providing a rich depth of flavor and the goat cheese adding a tangy creaminess. The addition of fall-shaped pasta not only adds a festive touch but also makes this dish feel extra special. It’s an ideal recipe for a cozy autumn evening, offering elegance and comfort in every bite.
Note: More recipes are coming soon!
