From cheese-topped pasta bakes to bowls of noodles tangled with hearty meat sauces, these fall pasta recipes are comfort food at its finest.
1/35
Short Rib Ragu
From the Recipe Creator:
An irresistible sauce gives the beef in this short rib ragu another dimension of flavor. Nearly any starchy side, such as potatoes or polenta, will work in place of the pasta. Short ribs are my crowd-pleaser weekend meal for all occasions. —Missy Raho, Morristown, New Jersey
Nutrition Facts:
3/4 cup ragu over 3/4 cup pasta: 302 calories, 8g fat (3g saturated fat), 31mg cholesterol, 328mg sodium, 39g carbohydrate (7g sugars, 4g fiber), 18g protein.
2/35
Creamy Pumpkin Tortellini
From the Recipe Creator:
My kids love the creamy, rich sauce on these tortellinis so much that they don't even realize there's pumpkin inside. Use freshly grated Parmesan cheese for the best nutty and delicious flavor. —Trisha Kruse, Eagle, Idaho
Nutrition Facts:
1 cup: 363 calories, 14g fat (8g saturated fat), 65mg cholesterol, 610mg sodium, 45g carbohydrate (5g sugars, 3g fiber), 14g protein.
3/35
Butternut & Portobello Lasagna
From the Recipe Creator:
Lasagna gets fresh flavor and color when you make it with roasted butternut squash, portobello mushrooms, basil and spinach. We feast on this. —Edward and Danielle Walker, Traverse City, Michigan
Nutrition Facts:
1 piece: 252 calories, 10g fat (5g saturated fat), 27mg cholesterol, 508mg sodium, 25g carbohydrate (5g sugars, 4g fiber), 15g protein. Diabetic Exchanges: 2 starch, 1 medium-fat meat, 1/2 fat.
4/35
Pumpkin Gnocchi in Sage Butter
From the Recipe Creator:
For a delicious autumn spin on an Italian classic, try this hearty, seasonal gnocchi. The sage and garlic butter sauce complements the pumpkin wonderfully. —Donna Mosca Kahler, Jupiter, Florida
Nutrition Facts:
2/3 cup: 394 calories, 23g fat (14g saturated fat), 60mg cholesterol, 312mg sodium, 41g carbohydrate (3g sugars, 4g fiber), 6g protein.
5/35
Sausage and Squash Penne
From the Recipe Creator:
I love using frozen cooked winter squash because the hard work—peeling, chopping and cooking—is all done for me. — Jennifer Roberts, South Burlington, Vermont
Nutrition Facts:
3/4 cup pasta with 1/2 cup sausage and 1/4 cup squash: 468 calories, 26g fat (8g saturated fat), 40mg cholesterol, 705mg sodium, 41g carbohydrate (4g sugars, 4g fiber), 19g protein.
6/35
Sweet Potato and Butternut Ravioli
From the Recipe Creator:
This sweet ravioli recipe is filled with butternut squash and sweet potato. The fall dinner comes together in a snap with a light butter sauce. —Jess Apfe, Berkeley, California
Nutrition Facts:
5 ravioli: 359 calories, 9g fat (5g saturated fat), 25mg cholesterol, 467mg sodium, 64g carbohydrate (17g sugars, 4g fiber), 7g protein.
7/35
Sicilian Mac & Cheese
From the Recipe Creator:
To give our mac and cheese a Sicilian touch, we mix sausage, basil and fennel with three cheeses for an incredibly comforting casserole. —Michael Cohen, Los Angeles, California
Nutrition Facts:
1-1/2 cups: 814 calories, 49g fat (25g saturated fat), 189mg cholesterol, 1610mg sodium, 56g carbohydrate (8g sugars, 3g fiber), 37g protein.
8/35
Mushroom Bolognese
From the Recipe Creator:
A traditional Bolognese sauce is meat-based with everything from pork to pancetta. Skipping the meat, I loaded this pasta dish with baby portobellos and veggies. —Amber Massey, Argyle, Texas
Nutrition Facts:
1-1/3 cups sauce with 1 cup pasta: 369 calories, 6g fat (2g saturated fat), 6mg cholesterol, 483mg sodium, 65g carbohydrate (15g sugars, 12g fiber), 17g protein.
9/35
Blush Sauce
From the Recipe Creator:
I reworked this recipe from an original that called for vodka and heavy whipping cream. My friends and family had a hard time believing a sauce this rich, flavorful and creamy could be light. —Margaret Wilson, Hemet, California
Nutrition Facts:
1 cup: 335 calories, 10g fat (6g saturated fat), 34mg cholesterol, 431mg sodium, 47g carbohydrate (4g sugars, 2g fiber), 12g protein.
10/35
Sausage Pasta with Cajun Cream Sauce
From the Recipe Creator:
I needed to use up some ingredients in my refrigerator, so I threw together this dish with a Cajun cream sauce. It's delicious, and everyone loves it. —Angela Lively, Conroe, Texas
Nutrition Facts:
1-1/4 cups: 496 calories, 26g fat (14g saturated fat), 71mg cholesterol, 909mg sodium, 46g carbohydrate (4g sugars, 2g fiber), 18g protein.
11/35
Butternut Squash and Sausage Stuffed Shells
From the Recipe Creator:
I rarely invite friends for dinner without someone requesting this easy pasta casserole. The sweet squash complements the spicy sausage, and the creamy goat cheese makes it all just melt in your mouth! You can substitute manicotti or even rolled lasagna noodles for the shells. The stuffed shells and sauce can be prepared a day ahead and assembled just before baking. —Taylor Hale, Sonoma, California
Nutrition Facts:
1 serving: 379 calories, 18g fat (7g saturated fat), 47mg cholesterol, 344mg sodium, 43g carbohydrate (9g sugars, 6g fiber), 15g protein.
12/35
Spinach Tortellini
From the Recipe Creator:
I enjoy all things pasta, and tortellini is my favorite. The flavor of this dish is amazing. Even my husband, who hates pasta of any kind, loves it! It's a great recipe for non-spinach fans to try too. —Jenny Dubinsky, Inwood, West Virginia
Nutrition Facts:
1 cup: 404 calories, 22g fat (13g saturated fat), 80mg cholesterol, 810mg sodium, 38g carbohydrate (6g sugars, 4g fiber), 13g protein.
13/35
Chorizo Pumpkin Pasta
From the Recipe Creator:
I’m a busy student, and this spicy-sweet pasta makes a perfect quick dinner. Even better, it works on a bigger scale to feed a bunch of friends. —Christine Yang, Syracuse, New York
Nutrition Facts:
1-1/3 cups: 471 calories, 20g fat (11g saturated fat), 92mg cholesterol, 847mg sodium, 48g carbohydrate (7g sugars, 3g fiber), 26g protein.
14/35
Best Spaghetti and Meatballs
From the Recipe Creator:
One evening we had unexpected company. Since I had some of these meatballs left over in the freezer, I warmed them up as appetizers. Everyone raved! This classic recipe makes a big batch and is perfect for entertaining. —Mary Lou Koskella, Prescott, Arizona
Nutrition Facts:
1/2 cup sauce with 4 meatballs and 1-1/4 cups spaghetti: 519 calories, 18g fat (6g saturated fat), 106mg cholesterol, 1043mg sodium, 59g carbohydrate (8g sugars, 4g fiber), 30g protein.
15/35
Baked Ziti with Sausage
From the Recipe Creator:
This is my husband's favorite casserole, and he requests it often. He loves the combination of zesty Italian meat and three types of cheese, which together create a scrumptious baked ziti with sausage. —Christina Ingalls, Manhattan, Kansas
Nutrition Facts:
1 cup: 523 calories, 28g fat (14g saturated fat), 113mg cholesterol, 1406mg sodium, 42g carbohydrate (9g sugars, 1g fiber), 27g protein.
16/35
Buffalo Chicken Alfredo
From the Recipe Creator:
My family loves this quick Buffalo chicken Alfredo! It became an instant favorite. I like to use Frank's cayenne pepper sauce, but if you like things on the milder side, just use a little less. —Lauren Wyler, Dripping Springs, Texas
Nutrition Facts:
1 cup: 504 calories, 16g fat (8g saturated fat), 113mg cholesterol, 1693mg sodium, 53g carbohydrate (2g sugars, 3g fiber), 33g protein.
17/35
Spicy Pork and Butternut Squash Ragu
From the Recipe Creator:
This recipe is a marvelously spicy combo that's perfect for cooler fall weather and satisfying after a day spent outdoors. —Monica Osterhaus, Paducah, Kentucky
Nutrition Facts:
1 cup ragu: 195 calories, 8g fat (3g saturated fat), 52mg cholesterol, 426mg sodium, 13g carbohydrate (6g sugars, 2g fiber), 17g protein. Diabetic exchanges: 2 lean meat, 1 starch.
18/35
Festive Fall Tortellini Toss
From the Recipe Creator:
Fall is my favorite season and I love the foods of autumn, such as mushrooms, squash, apples and walnuts. I combined these all with pasta to make a delicious side dish perfect for sharing at a potluck; the recipe can easily be doubled and can be served either warm or at room temperature. —Roxanne Chan, Albany, California
Nutrition Facts:
2/3 cup: 148 calories, 7g fat (2g saturated fat), 13mg cholesterol, 109mg sodium, 17g carbohydrate (5g sugars, 2g fiber), 5g protein. Diabetic Exchanges: 1 starch, 1 medium-fat meat.
19/35
Cheese & Pumpkin-Filled Manicotti
From the Recipe Creator:
Our family adores autumn and anything to do with pumpkins! This warm, comforting recipe is so easy to put together on a cool fall weeknight. When I have time, I make homemade ravioli and tortellini using this same filling. It also works well in stuffed shells. —Mandy Howison, Renfrew, Pennsylvania
Nutrition Facts:
2 stuffed manicotti shells: 392 calories, 16g fat (9g saturated fat), 100mg cholesterol, 704mg sodium, 41g carbohydrate (13g sugars, 4g fiber), 22g protein.
20/35
Soup Mix Pasta
From the Recipe Creator:
This delicious pasta sauce originated after I noticed a box of onion soup packets in my cupboard. I could not believe how much flavor the mix added as a seasoning blend! To my delight, my whole family, including my infamously picky children, gave this dish rave reviews. Now it is my go-to dinner when I want to serve an easy, comforting dish after an especially difficult week or when the weather is cold and dreary. —Kristin Bowers, Gilbert, Arizona
Nutrition Facts:
1 cup: 505 calories, 28g fat (15g saturated fat), 105mg cholesterol, 521mg sodium, 38g carbohydrate (5g sugars, 2g fiber), 24g protein.
21/35
One-Pot Chilighetti
From the Recipe Creator:
Grab your stockpot for my meal-in-one chili and spaghetti. I’ve got a large family, and this hearty pasta takes care of everybody. —Jennifer Trenhaile, Emerson, Nebraska
Nutrition Facts:
1-1/2 cups (calculated without sour cream and cheese): 508 calories, 12g fat (4g saturated fat), 53mg cholesterol, 903mg sodium, 70g carbohydrate (9g sugars, 9g fiber), 32g protein.
22/35
Sweet Potato Tortellini with Hazelnut Sauce
From the Recipe Creator:
Using wonton wrappers instead of fresh pasta dough makes homemade tortellini easy to prepare. For more formal dinners, this makes an impressive vegetarian entree. —Charlene Chambers, Ormond Beach, Florida
Nutrition Facts:
9 tortellini with 2 tablespoons sauce: 662 calories, 34g fat (17g saturated fat), 77mg cholesterol, 718mg sodium, 73g carbohydrate (16g sugars, 4g fiber), 17g protein.
23/35
Artichoke Blue Cheese Fettuccine
From the Recipe Creator:
Store-bought Alfredo sauce speeds along this flavorful, meatless entree. I use dry pasta, but you can use refrigerated fettuccine to make this recipe even faster. —Jolanthe Erb, Harrisonburg, Virginia
Nutrition Facts:
1 cup: 499 calories, 14g fat (9g saturated fat), 33mg cholesterol, 770mg sodium, 74g carbohydrate (6g sugars, 4g fiber), 21g protein.
24/35
Four-Cheese Sausage Rigatoni
From the Recipe Creator:
To make this twist on traditional baked pasta, we start with creamy goat cheese and build from there with mozzarella, ricotta and Parmesan cheese. —Teresa Ralston, New Albany, Ohio
Nutrition Facts:
1-1/4 cups: 474 calories, 26g fat (13g saturated fat), 97mg cholesterol, 793mg sodium, 40g carbohydrate (9g sugars, 3g fiber), 23g protein.
25/35
Tuna Noodle Casserole
From the Recipe Creator:
When you need supper fast, this tuna casserole with peas, peppers and onions makes a super one-dish meal. Cooked chicken breast works well in place of the tuna. —Edie DeSpain, Logan, Utah
Nutrition Facts:
1-1/3 cups: 340 calories, 8g fat (4g saturated fat), 63mg cholesterol, 699mg sodium, 41g carbohydrate (7g sugars, 3g fiber), 25g protein. Diabetic Exchanges: 3 starch, 2 lean meat, 1/2 fat.
26/35
Chicken Cordon Bleu Pasta
From the Recipe Creator:
Facebook fans of my blog, Chef in Training, inspired me to make this creamy pasta casserole out of ingredients I had on hand. Success! I took the dish for another flavorful spin and added a bit of smoky bacon and toasted bread crumbs. —Nikki Barton, Providence, Utah
Nutrition Facts:
1-1/2 cups: 826 calories, 56g fat (33g saturated fat), 249mg cholesterol, 1093mg sodium, 33g carbohydrate (3g sugars, 1g fiber), 47g protein.
27/35
Pumpkin Lasagna
From the Recipe Creator:
I especially like this comforting fall dish because it's vegetarian. Even friends who aren't big fans of pumpkin are surprised by this delectable lasagna. Canned pumpkin and no-cook noodles make it a cinch to prepare. —Tamara Huron, New Market, Alabama
Nutrition Facts:
1 piece: 310 calories, 12g fat (6g saturated fat), 36mg cholesterol, 497mg sodium, 32g carbohydrate (7g sugars, 5g fiber), 17g protein. Diabetic Exchanges: 2 starch, 2 fat, 1 lean meat.
28/35
Italian Hot Dish
From the Recipe Creator:
My husband had a poor perception of healthy food until he tried this beefy casserole. The combination of pasta, oregano, mushrooms and green peppers makes it a favorite healthy pasta recipe in our house. —Theresa Smith, Sheboygan, Wisconsin
Nutrition Facts:
1 serving: 394 calories, 15g fat (6g saturated fat), 82mg cholesterol, 704mg sodium, 32g carbohydrate (5g sugars, 5g fiber), 34g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 2 vegetable, 1/2 fat.
29/35
Sausage and Mushroom Pasta
From the Recipe Creator:
In Rome, we dined near the Pantheon. The amazing restaurant is now history, but its memory lives on in this tasty pasta with mushrooms and sausage. —Barbara Roozrokh, Brookfield, Wisconsin
Nutrition Facts:
1/2 cup meat mixture with 1 cup pasta: 570 calories, 37g fat (19g saturated fat), 115mg cholesterol, 529mg sodium, 46g carbohydrate (5g sugars, 3g fiber), 17g protein.
30/35
Cavatappi Mac and Cheese
From the Recipe Creator:
Dive fork-first into oodles of noodles baked to bubbly perfection and coated with a to-die-for sharp cheddar cheese sauce in this cavatappi, a grown-up version of mac and cheese. Hot sauce lends mild heat that’s delectable with the smoky topping. —Barbara Colucci, Rockledge, Florida
Nutrition Facts:
1 cup: 706 calories, 38g fat (21g saturated fat), 110mg cholesterol, 782mg sodium, 60g carbohydrate (8g sugars, 3g fiber), 32g protein.
31/35
Cowboy Pasta
From the Recipe Creator:
This pasta combines ground beef, bacon, corn, tangy buttermilk and Monterey Jack cheese for an easy but hearty weeknight dinner. Add more chili powder or a chopped jalapeno to give this delicious pasta dish more of an Old West kick. —Taste of Home Test Kitchen
Nutrition Facts:
1 cup: 333 calories, 16g fat (8g saturated fat), 56mg cholesterol, 456mg sodium, 29g carbohydrate (5g sugars, 2g fiber), 18g protein.
32/35
Chicken Tetrazzini
From the Recipe Creator:
A good friend shared a version of this recipe with me 35 years ago. I pay it forward by taking the second casserole to friends when they are unable to cook. —Helen McPhee, Savoy, Illinois
Nutrition Facts:
1 cup: 576 calories, 30g fat (17g saturated fat), 144mg cholesterol, 814mg sodium, 41g carbohydrate (4g sugars, 2g fiber), 31g protein.
33/35
Three-Cheese Meatball Mostaccioli
From the Recipe Creator:
When my husband travels for work, I make a special dinner for my kids to keep their minds off missing Daddy. This tasty mostaccioli is magic. —Jennifer Gilbert, Brighton, Michigan
Nutrition Facts:
1-1/3 cups: 541 calories, 23g fat (11g saturated fat), 105mg cholesterol, 1335mg sodium, 55g carbohydrate (13g sugars, 5g fiber), 34g protein.
34/35
Chicken Stroganoff
From the Recipe Creator:
Stroganoff is such a comfort food. While traditionally a beef dish, it can easily be adapted for other proteins, and it is just as delicious. With this creamy chicken stroganoff, I get to enjoy all the lovely sauciness with the benefits of the lighter white meat. —Leo Lo, Norfolk, Virginia
Nutrition Facts:
1-2/3 cups: 505 calories, 24g fat (12g saturated fat), 133mg cholesterol, 874mg sodium, 35g carbohydrate (4g sugars, 3g fiber), 33g protein.
35/35
Baked Pumpkin Goat Cheese Alfredo with Bacon
From the Recipe Creator:
This is a unique and delicious pasta, perfect for fall. I made this for my girlfriends, and everyone asked for the recipe! —Ashley Lecker, Green Bay, Wisconsin
Nutrition Facts:
1 serving: 559 calories, 37g fat (20g saturated fat), 111mg cholesterol, 535mg sodium, 40g carbohydrate (5g sugars, 3g fiber), 19g protein.
Fall Pasta Recipes FAQ
What seasonal ingredients are best for fall pasta recipes?
When the seasons change, trade in summery fresh tomatoes and tender basil in pasta for hearty fall produce like butternut and acorn squash, pumpkin, Brussels sprouts and sturdy herbs, such as thyme and rosemary. Also, using different types of mushrooms adds an earthy, deep flavor to pasta dishes that pairs well with root vegetables and savory cheeses.
What are the easiest pasta recipes for fall?
The easiest fall pasta recipes use smart shortcuts like canned pumpkin, broth and shredded cheese to cut down on prep and cooking time without sacrificing flavor. Try a pasta with an Alfredo sauce base and fall flavors like squash, sage and mushrooms because it’s ready in minutes and the richness feels like a cozy blanket on a cool night. When I’m really short on time, I saute leftover roasted vegetables and some greens while boiling pasta, and then I toss them together for a low-effort, high-reward meal.
Which fall pastas can be made ahead?
The best make-ahead fall pastas are baked pasta recipes, which can be fully assembled, refrigerated or frozen, and then baked before dinner. This includes creamy mac and cheese recipes and tomato-based casseroles flecked with sausage or ground beef. For longer cooking recipes, such as those with braised or simmered meat sauces, make the sauce ahead of time and then reheat it with a splash of water while the pasta boils.
