11 Comforting Pasta Fall Dinner Recipes

Pumpkin Alfredo Pasta

Pumpkin Alfredo Pasta is a creamy, comforting dish perfect for fall dinners. The combination of rich pumpkin puree and Alfredo sauce creates a luscious, flavorful pasta that warms you up on cool evenings. With just a few ingredients, this dish brings the essence of autumn to your table, providing a delightful twist on traditional pasta dishes.

Ingredient	Quantity
Fettuccine or penne	12 oz
Pumpkin puree	1 cup
Heavy cream	1 cup
Parmesan cheese	1 cup, grated
Butter	2 tablespoons
Garlic	3 cloves, minced
Nutmeg	1/4 teaspoon
Salt	to taste
Black pepper	to taste
Fresh parsley (optional)	for garnish

Cooking Steps:

1. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, melt the butter over medium heat and sauté the garlic for 1-2 minutes until fragrant.
3. Stir in the pumpkin puree, heavy cream, nutmeg, salt, and pepper; mix well and simmer for about 5 minutes.
4. Gradually add the Parmesan cheese, stirring until melted and smooth.
5. Add the cooked pasta to the sauce, tossing to combine thoroughly.
6. Serve warm, garnished with additional Parmesan and fresh parsley if desired. Enjoy your cozy fall meal!

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Spinach and Ricotta Stuffed Shells

Spinach and Ricotta Stuffed Shells are a delightful pasta dish that combines tender pasta shells filled with a creamy blend of ricotta cheese, fresh spinach, and herbs. This comforting meal is perfect for the fall season, bringing warmth and satisfaction to your dinner table while also being a great way to sneak in some nutritious greens.

Ingredient	Quantity
Jumbo pasta shells	12 oz
Ricotta cheese	15 oz
Fresh spinach (chopped)	4 cups
Mozzarella cheese (shredded)	1 cup
Parmesan cheese (grated)	1/2 cup
Egg	1 large
Garlic (minced)	2 cloves
Salt	to taste
Black pepper	to taste
Marinara sauce	2 cups
Fresh basil (optional)	for garnish

Cooking Steps:

1. Preheat the oven to 375°F (190°C).
2. Cook the jumbo pasta shells in a large pot of salted boiling water until al dente, then drain and cool slightly.
3. In a large mixing bowl, combine ricotta cheese, chopped spinach, half of the mozzarella, Parmesan cheese, egg, garlic, salt, and pepper. Mix until well blended.
4. Spoon the ricotta mixture into each pasta shell and place them in a baking dish.
5. Pour marinara sauce over the stuffed shells and sprinkle remaining mozzarella on top.
6. Bake in the preheated oven for 25-30 minutes until bubbly and golden.
7. Garnish with fresh basil if desired, serve hot, and enjoy your delicious Spinach and Ricotta Stuffed Shells!

Butternut Squash Mac and Cheese

Butternut Squash Mac and Cheese is a creamy and comforting pasta dish that brings together the sweet, nutty flavors of roasted butternut squash with the richness of cheese sauce. This fall-inspired twist on a classic mac and cheese recipe not only satisfies your cravings but also offers a healthy dose of vegetables, making it a great choice for family dinners during the chilly season.

Ingredient	Quantity
Elbow macaroni	8 oz
Butternut squash (peeled and cubed)	2 cups
Olive oil	2 tbsp
Garlic (minced)	2 cloves
Milk	2 cups
Sharp cheddar cheese (shredded)	2 cups
Parmesan cheese (grated)	1/2 cup
Nutmeg (ground)	1/4 tsp
Salt	to taste
Black pepper	to taste
Breadcrumbs (optional)	1/2 cup

Cooking Steps:

1. Preheat the oven to 400°F (200°C).
2. Toss the butternut squash cubes in olive oil, salt, and pepper, and roast in the oven for about 25-30 minutes until tender.
3. Cook elbow macaroni in boiling salted water according to package instructions until al dente, then drain.
4. In a saucepan, heat the minced garlic, add the roasted squash, and mash until smooth.
5. Stir in milk and cheeses; cook until melted and creamy. Add nutmeg, salt, and pepper.
6. Combine the cheese sauce with the cooked macaroni, then transfer to a baking dish. Top with breadcrumbs if using.
7. Bake for 20 minutes until golden and bubbly, then serve hot and enjoy your Butternut Squash Mac and Cheese!

Autumn Vegetable Pasta Bake

Autumn Vegetable Pasta Bake is a hearty and robust dish that celebrates the flavors of the season by combining a variety of roasted vegetables with pasta and a rich, cheesy sauce. This casserole is perfect for family gatherings or cozy dinners, offering both comfort and nutrition with its colorful medley of veggies.

Ingredient	Quantity
Penne pasta	8 oz
Zucchini (sliced)	1 cup
Bell peppers (sliced)	1 cup
Carrots (sliced)	1 cup
Olive oil	2 tbsp
Garlic (minced)	2 cloves
Diced tomatoes (canned)	14 oz
Italian seasoning	1 tsp
Parmesan cheese (grated)	1/2 cup
Mozzarella cheese (shredded)	2 cups
Salt	to taste
Black pepper	to taste

Cooking Steps:

1. Preheat the oven to 375°F (190°C).
2. Cook the penne pasta according to package instructions until al dente, then drain.
3. In a large skillet, heat olive oil and sauté garlic and mixed vegetables until tender.
4. Stir in diced tomatoes and Italian seasoning, then simmer for a few minutes.
5. Combine the vegetable mixture with the cooked pasta in a baking dish, and mix in half of the mozzarella and parmesan cheeses.
6. Top with remaining mozzarella and parmesan cheese.
7. Bake for 25-30 minutes until the cheese is bubbly and golden, then serve warm and enjoy your Autumn Vegetable Pasta Bake!

Creamy Mushroom and Spinach Fettuccine

Creamy Mushroom and Spinach Fettuccine is a comforting and indulgent dish perfect for fall dinners. The rich, creamy sauce envelops tender fettuccine pasta, sautéed mushrooms, and fresh spinach, creating a flavorful combination that warms both the body and soul. This dish is easy to prepare and can be on your dinner table in no time, making it an ideal choice for busy weeknights or special gatherings with friends and family.

Ingredient	Quantity
Fettuccine pasta	12 oz
Olive oil	2 tbsp
Mushrooms (sliced)	8 oz
Fresh spinach	4 cups
Garlic (minced)	2 cloves
Heavy cream	1 cup
Parmesan cheese (grated)	1/2 cup
Salt	to taste
Black pepper	to taste
Nutmeg (optional)	a pinch

Cooking Steps:

1. Cook the fettuccine pasta according to package instructions until al dente, then drain.
2. In a large skillet, heat olive oil and sauté the minced garlic and sliced mushrooms until they are browned and tender.
3. Add fresh spinach and sauté until wilted.
4. Reduce heat and pour in the heavy cream, stirring to combine. Let it simmer for a few minutes before adding grated Parmesan cheese, salt, pepper, and nutmeg.
5. Toss the cooked fettuccine into the creamy sauce until well coated and serve immediately, garnished with extra Parmesan if desired. Enjoy your Creamy Mushroom and Spinach Fettuccine!

One-Pot Sausage and Broccoli Rabe Pasta

One-Pot Sausage and Broccoli Rabe Pasta is a hearty and flavorful dish that perfectly combines the savory taste of Italian sausage with the unique, slightly bitter flavor of broccoli rabe. This one-pot meal is not only simple to prepare but also helps to minimize cleanup—ideal for busy weeknights. The pasta cooks directly in the pot with the sausage and vegetables, soaking up all the delicious flavors.

Ingredient	Quantity
Italian sausage (sliced)	1 lb
Broccoli rabe (trimmed and chopped)	1 bunch
Pasta (penne or orecchiette)	12 oz
Olive oil	2 tbsp
Garlic (minced)	3 cloves
Chicken broth	4 cups
Red pepper flakes (optional)	1/2 tsp
Salt	to taste
Parmesan cheese (grated)	1/2 cup

Cooking Steps:

1. In a large pot, heat olive oil over medium heat. Add sliced sausage and cook until browned.
2. Stir in minced garlic and red pepper flakes, cooking for an additional minute until fragrant.
3. Add the pasta and chicken broth. Bring to a boil, then reduce heat and simmer for about 10 minutes, stirring occasionally.
4. Add the chopped broccoli rabe and continue to cook until the pasta is al dente and the liquid is mostly absorbed.
5. Season with salt to taste, then serve hot, garnished with grated Parmesan cheese. Enjoy your One-Pot Sausage and Broccoli Rabe Pasta!

Pesto and Roasted Tomato Pasta

Pesto and Roasted Tomato Pasta is a vibrant and flavorful dish that brings together the fresh taste of basil pesto and the sweetness of roasted tomatoes, making it perfect for a comforting fall dinner. This pasta dish is not only quick to prepare but also bursts with seasonal freshness, balancing the richness of the pesto with the bright flavors of the roasted vegetables.

Ingredient	Quantity
Pasta (fusilli or spaghetti)	12 oz
Cherry tomatoes (halved)	2 cups
Olive oil	2 tbsp
Salt	to taste
Black pepper	to taste
Basil pesto	1 cup
Parmesan cheese (grated)	1/2 cup
Fresh basil (for garnish)	a handful

Cooking Steps:

1. Preheat the oven to 400°F (200°C). Toss the halved cherry tomatoes with olive oil, salt, and pepper, and spread them on a baking sheet. Roast for about 15-20 minutes until they are soft and caramelized.
2. Meanwhile, cook the pasta according to package instructions in salted water until al dente. Drain and reserve a bit of the pasta water.
3. In a large bowl, combine the hot pasta, roasted tomatoes, and basil pesto. Mix well, adding a splash of reserved pasta water if needed to help combine.
4. Serve the pasta hot, topped with grated Parmesan cheese and fresh basil. Enjoy your delicious Pesto and Roasted Tomato Pasta!

Shrimp Scampi With Garlic and Lemon

Shrimp Scampi With Garlic and Lemon is a delightful seafood dish that combines succulent shrimp sautéed in a garlic-infused butter and olive oil sauce, brightened with fresh lemon juice and zest. This dish is perfect for a fall dinner when paired with pasta or a fresh green salad, providing a satisfying meal that is both quick to prepare and packed with flavor.

Ingredient	Quantity
Shrimp (peeled and deveined)	1 lb
Olive oil	3 tbsp
Butter	4 tbsp
Garlic (minced)	4 cloves
Lemon juice	1/4 cup
Lemon zest	1 tsp
Red pepper flakes	1/2 tsp
Salt	to taste
Black pepper	to taste
Fresh parsley (chopped)	1/4 cup
Pasta (linguine or spaghetti)	12 oz

Cooking Steps:

1. Cook the pasta according to package instructions in salted water until al dente, then drain and set aside.
2. In a large skillet, heat olive oil and butter over medium heat; add minced garlic and red pepper flakes, cooking for about 1 minute until fragrant.
3. Add the shrimp to the skillet, season with salt and pepper, and cook until shrimp turn pink and opaque (about 2-3 minutes per side).
4. Stir in lemon juice, lemon zest, and parsley; mix to combine.
5. Toss the cooked pasta with the shrimp and sauce, serving hot. Enjoy your Shrimp Scampi With Garlic and Lemon!

Baked Ziti With Fall Veggies

Baked Ziti With Fall Veggies is a hearty and comforting dish that is perfect for the cooler months. This pasta bake features ziti pasta layered with a medley of seasonal vegetables such as spinach, mushrooms, and roasted butternut squash, all enveloped in a rich marinara sauce and topped with gooey melted cheese. It’s an ideal option for a satisfying family dinner that incorporates the flavors of fall.

Ingredient	Quantity
Ziti pasta	12 oz
Olive oil	2 tbsp
Onion (chopped)	1 medium
Garlic (minced)	3 cloves
Mushrooms (sliced)	8 oz
Butternut squash (cubed)	2 cups
Fresh spinach	4 cups
Marinara sauce	4 cups
Ricotta cheese	15 oz
Mozzarella cheese (shredded)	2 cups
Parmesan cheese (grated)	1/2 cup
Italian seasoning	1 tsp
Salt	to taste
Black pepper	to taste

Cooking Steps:

1. Preheat the oven to 375°F (190°C).
2. Cook the ziti according to package instructions until al dente, then drain and set aside.
3. In a large skillet, heat olive oil over medium heat; sauté onion and garlic until translucent. Add mushrooms and butternut squash and cook until soft. Stir in the spinach, cooking until wilted.
4. In a large bowl, combine cooked ziti, vegetable mixture, marinara sauce, ricotta cheese, and seasonings. Mix well.
5. Spread half of the pasta mixture into a greased baking dish, followed by half of the mozzarella cheese. Add the remaining pasta and top with the rest of the mozzarella and Parmesan cheese.
6. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.
7. Let cool slightly before serving. Enjoy your Baked Ziti With Fall Veggies!

Apple and Walnut Gorgonzola Pasta Salad

Apple and Walnut Gorgonzola Pasta Salad is a delightful and invigorating dish that perfectly combines the flavors of fall. This salad features al dente pasta tossed with sweet and tart apples, crunchy walnuts, creamy Gorgonzola cheese, and a tangy dressing that brings everything together. It makes for a wonderful entrée or side dish for fall gatherings.

Ingredient	Quantity
Pasta (fusilli or rotini)	12 oz
Apples (diced)	2 medium
Walnuts (chopped and toasted)	1 cup
Gorgonzola cheese (crumbled)	4 oz
Baby spinach	4 cups
Olive oil	3 tbsp
Apple cider vinegar	2 tbsp
Honey	1 tbsp
Dijon mustard	1 tsp
Salt	to taste
Black pepper	to taste

Cooking Steps:

1. Cook the pasta according to package instructions until al dente, then drain and rinse with cold water to cool.
2. In a large bowl, combine the cooled pasta, diced apples, chopped walnuts, crumbled Gorgonzola, and baby spinach.
3. In a separate small bowl, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, salt, and black pepper.
4. Pour the dressing over the pasta salad and toss gently to combine.
5. Serve immediately or refrigerate for 30 minutes to let the flavors meld. Enjoy your Apple and Walnut Gorgonzola Pasta Salad!

Spaghetti Carbonara With Pancetta and Peas

Spaghetti Carbonara with Pancetta and Peas is a classic Italian dish that brings together the rich flavors of pancetta, eggs, and Parmesan, with the freshness of peas for a delightful twist. This creamy pasta dish is quick to prepare, making it an excellent option for a comforting weeknight dinner or a special gathering.

Ingredient	Quantity
Spaghetti	12 oz
Pancetta (diced)	6 oz
Peas (fresh or frozen)	1 cup
Eggs	2 large
Parmesan cheese (grated)	1 cup
Olive oil	1 tbsp
Garlic (minced)	2 cloves
Salt	to taste
Black pepper	to taste
Fresh parsley (chopped, for garnish)	Optional

Cooking Steps:

1. Cook spaghetti according to package instructions until al dente, then reserve 1 cup of pasta water and drain.
2. In a large skillet, heat olive oil and sauté pancetta until crispy. Add minced garlic and peas, cooking for another 2-3 minutes.
3. In a bowl, whisk together eggs and grated Parmesan cheese until well combined.
4. Quickly add the hot pasta to the skillet with pancetta and peas, then remove from heat.
5. Pour the egg and cheese mixture over the pasta, tossing quickly to coat. Add reserved pasta water gradually for desired creaminess.
6. Season with salt and black pepper to taste, and garnish with fresh parsley if desired. Serve immediately. Enjoy your Spaghetti Carbonara with Pancetta and Peas!