50 Best Fall Pasta Recipes for Cozy Autumn Dinners

Rigatoni is coated in a creamy pumpkin sauce made with canned pumpkin purée, milk, Parmesan, garlic, sage, and a hint of nutmeg. The sauce comes together in a skillet, then cooked pasta and reserved pasta water are added. Ready in 30 minutes, this vegetarian pasta is an easy choice for a cozy weeknight dinner or a Thanksgiving side dish.

Homemade egg pasta is filled with a savory mixture of cremini mushrooms, shallots, garlic, thyme, ricotta, and Parmesan. The mushroom mixture is blended into a smooth pate-like filling, sealed inside the fresh pasta, and boiled. A garlic Parmesan cream sauce seasoned with thyme and nutmeg adds a decadent finishing touch. This from-scratch ravioli takes about an hour to prepare and makes an impressive fall dinner for date night, Sunday supper, or holiday entertaining.

This autumn-inspired Alfredo pairs fettuccine with a velvety sauce made from pumpkin purée, butter, garlic, half-and-half, Parmesan, and nutmeg. The sauce is prepared while the pasta cooks, then thinned with reserved pasta water before everything is tossed together. With only a handful of ingredients and about 15 minutes of cooking time, it is a quick fall dinner that delivers plenty of creamy comfort without using as much cream and butter as a traditional Alfredo sauce.

Turn leftover Thanksgiving turkey into a comforting pasta casserole with this easy turkey tetrazzini. Linguine and chopped turkey are mixed with butter, cream of celery soup, sour cream, chicken broth, and seasonings, then topped with Parmesan, mozzarella, and optional Italian breadcrumbs. The casserole bakes until the cheese is melted and bubbling, making it a family-friendly dinner with very little hands-on preparation. It can also be frozen for up to 4 months, making it a great make-ahead meal for the busy holiday season.

All the comforting flavors of lasagna come together in a hearty fall soup made with ground beef, sausage, marinara sauce, tomato paste, broth, broken lasagna noodles, and optional spinach. The meat is browned before the onion, garlic, sauce, seasonings, and broth are added to the pot, then the noodles are added. Each bowl is finished with a scoop of ricotta, mozzarella, and Parmesan cheese plus fresh basil. Ready in about 50 minutes, this cozy soup can be prepared ahead or frozen without the cheese for an easy cold-weather dinner.

Layers of lasagna noodles alternate with a creamy butternut squash mixture and a savory blend of spinach, garlic, ricotta, and mozzarella. Nutmeg complements the squash, while Parmesan, Italian seasoning, paprika, and basil add flavor to the cheesy topping. This meatless main dish is a festive option for Thanksgiving or a special occasion.

Caramelized onions, cremini mushrooms, garlic, thyme, and white wine give this orecchiette pasta the rich flavors of French onion soup. The pasta cooks directly in beef broth and water, allowing its starch to combine with a small amount of flour and create a creamy sauce without heavy cream or butter. A splash of sherry vinegar added at the end brightens the deep, savory flavors. It takes about an hour from start to finish.

This colorful autumn dinner combines bow-tie pasta with sliced smoked sausage, roasted butternut squash, and roasted Brussels sprouts. The vegetables are cooked in the oven while the sausage is browned in a skillet, then everything is tossed together in a simple garlic butter sauce seasoned with smoked paprika and fresh thyme. With protein, pasta, and seasonal vegetables all in one dish, it makes a complete and hearty family meal. It is great for meal prep for the week.

Pumpkin purée gives this stovetop mac and cheese an autumn twist without adding complicated preparation. Short-cut pasta cooks in the same pot with browned butter, garlic, thyme, sage, water, milk, and cream cheese before sharp cheddar and Gouda are stirred in. Paprika, cayenne, onion powder, and nutmeg add a depth of flavor to the cheesy sauce. Ready in 30 minutes with only one pot to clean, it is a quick and easy fall comfort food for busy weeknights.

Baby portobello mushrooms, fresh spinach, onion, and garlic are folded into a light Parmesan cream sauce made with vegetable stock and heavy cream. The sauce is layered with lasagna noodles and fresh mozzarella, then topped with more Parmesan, and baked. It is a flexible vegetarian base recipe that can also be made heartier with chicken, leftover turkey, sausage, or additional vegetables. Since the assembled lasagna freezes well, it is especially great for make-ahead autumn dinners and holiday meal planning.

This autumn risotto combines nutty short-grain brown rice with roasted butternut squash, onion, garlic, vegetable broth, Parmesan, butter, and optional white wine. The rice bakes in a Dutch oven while the squash caramelizes on a separate sheet pan, so the recipe requires only a few minutes of stirring at the end. Crispy fried sage adds an aromatic finishing touch that complements the squash and rice. Naturally gluten-free, it can also be adapted for vegan or dairy-free diets by omitting the Parmesan and replacing the butter.

Shredded chicken and cheese-filled tortellini make this creamy soup a heartier alternative to traditional chicken noodle soup. Onion, carrots, celery, garlic, and oregano simmer in chicken stock before a milk-and-flour mixture is stirred in to thicken the broth. Ready in 35 minutes, it is an easy way to transform rotisserie or leftover chicken into a cozy weeknight meal.

This seasonal Alfredo dresses fettuccine in a rich brown butter sauce made with garlic, oregano, sage, cream cheese, Parmesan or Pecorino, and a hint of nutmeg. Bacon is cooked until crisp, then the Brussels sprouts are sautéed in the same skillet until their edges are browned. The pasta is tossed in the creamy sauce and topped with the bacon and sprouts for a delicious combination of rich flavors. It comes together in 30 minutes, and the bacon can be omitted for a vegetarian version.

Store-bought pumpkin ravioli gets an easy fall upgrade with nutty brown butter, crisped sage leaves, and toasted walnuts. After the ravioli is cooked, they are tossed directly in the skillet with the sage-infused sauce and finished with salt, pepper, and a squeeze of lemon juice to balance the sweetness of the filling. Requiring just seven ingredients and 25 minutes, this beginner-friendly dish looks elegant without the work of preparing homemade ravioli. It is a lovely choice for an autumn date night, small dinner party, or quick weeknight meal.

Homemade gnocchi is prepared with cooked sweet potato, ricotta, Parmesan, flour, and salt, then shaped into small pieces and boiled until they float. The gnocchi is pan-fried until golden and combined with optional broccoli rabe, garlic, fresh sage, butter, cream, and more Parmesan. A squeeze of lemon can be added before serving to brighten the rich, savory sauce. It's ready in about 40 minutes.

Chicken apple sausage, tart Granny Smith apple, onion, and garlic give this pasta a delicious balance of savory and slightly sweet flavors. Cellentani cooks directly in the skillet with chicken broth, tomatoes with green chilies, and heavy cream, allowing it to absorb the creamy, tomato-based sauce. Monterey Jack is stirred into the pasta and sprinkled over the top before the pan goes under the broiler. Since the entire dinner is prepared in one pan, it is an easy family meal with minimal cleanup.

This meatless lasagna layers no-boil noodles with a warmly spiced pumpkin sauce, garlicky spinach, and a creamy blend of ricotta, mozzarella, and Parmesan. Cinnamon and nutmeg bring out the pumpkin's flavor, while onion, garlic, oregano, and fresh herbs keep the dish savory. After the fillings are assembled, the lasagna bakes, covered, then uncovered until the top turns golden. The recipe takes about 55 minutes to cook. It also stores and reheats well, making it great for leftovers.

Fresh tortellini, mild Italian sausage, and chopped kale make this creamy tomato soup hearty enough to serve as a complete dinner. The sausage is browned with onion and garlic before chicken stock, crushed tomatoes, and tomato paste are added to create the flavorful broth. Heavy cream, kale, and the filled pasta are added to the pot near the end, so the entire meal is ready in about 35 minutes.

Raw chicken, uncooked spiral pasta, and broccoli all cook together in one baking dish for an especially easy fall dinner. Milk, chicken broth, flour, garlic, and optional butter form a creamy sauce in the oven, eliminating the need to boil the pasta or prepare a separate stovetop sauce. Cheddar or Colby cheese is stirred through the casserole and scattered over the top before the final bake. With only about 10 minutes of prep and a total time of 45 minutes, this protein- and vegetable-packed meal is great for busy weeknights.

Jumbo pasta shells are filled with roasted and mashed butternut squash, ricotta, Parmesan, spinach, garlic, egg, and fresh lemon zest. While the stuffed shells bake, butter is browned on the stovetop with sage leaves and finished with lemon juice for a nutty, aromatic sauce. The sage butter is drizzled over the baked pasta, with crisp sage and extra Parmesan added before serving. The squash can be roasted and mashed two to three days ahead, making this elegant vegetarian dish easier to prepare for a special fall dinner or Friendsgiving.

Caramelized roasted cauliflower is tossed with campanelle pasta, capers, garlic, parsley, Pecorino, lemon juice, and red pepper flakes. Starchy pasta water, combined with olive oil, garlic, and lemon, creates a light sauce that coats the ruffled noodles and vegetables. Lemony-seasoned breadcrumbs add a crisp finish and make the dish feel a little more special without adding any complicated steps. This vegetarian dinner takes about an hour and can be made vegan by substituting vegan Parmesan for the Pecorino.

Mashed fresh pumpkin or canned pumpkin purée is mixed with ricotta, Parmesan, flour, and egg to make this approachable homemade gnocchi. After the dough is shaped and boiled, the pieces are pan-fried with butter and fresh sage until golden on the outside. The entire dish is ready in 30 minutes and requires no kneading, making it a beginner-friendly introduction to homemade gnocchi.

Penne, seasoned chicken breast, baby spinach, and sun-dried tomatoes come together in a creamy garlic Parmesan sauce. The chicken is browned first, then the pasta cooks directly in the same pot with heavy cream, milk, Italian seasoning, and cheese. Everything is finished with the chicken and spinach for a complete meal with rich Italian-inspired flavor. The recipe takes 30 minutes. This one-pot pasta keeps prep and cleanup simple, making it perfect on busy autumn evenings.

Jumbo shells are filled with a plant-based ricotta made from tofu, nutritional yeast, lemon, garlic powder, onion powder, and red pepper flakes. Canned pumpkin, nutmeg, and optional vegan Parmesan give the filling a festive autumn flavor, while an onion-and-garlic béchamel made with coconut milk creates the creamy sauce. The stuffed shells are covered with the sauce, sprinkled with fresh sage, and baked until lightly golden. Both the filling and béchamel can be prepared in advance, making this vegan dish a good option for Thanksgiving.

This budget-friendly one-pot pasta combines linguine, fresh spinach, artichoke hearts, garlic, milk, chicken broth, butter, and Parmesan. The noodles simmer directly in the seasoned milk and broth mixture, which gradually thickens into a creamy sauce as the pasta cooks. Spinach, chopped artichokes, and cheese are stirred in at the end for a quick meatless meal inspired by spinach artichoke dip. With only 5 minutes of prep and a total time of 20 minutes, it is especially perfect for weeknight cooking.

Elbow macaroni is coated in a sauce made from butternut squash, sweet onion, raw cashews, lemon juice, Dijon mustard, and warm seasonings. The squash, onion, and cashews are simmered together, then blended with reserved pasta water, smoked paprika, turmeric, nutmeg, and garlic powder until completely smooth. This family-friendly fall recipe uses whole-food ingredients and contains no dairy or imitation cheese.

Bone-in beef short ribs are slowly braised with onion, carrot, celery, garlic, red wine, beef broth, tomatoes, and Italian herbs. After about two hours of simmering, the beef is combined with the rich tomato sauce and served with wide pappardelle or tagliatelle noodles. A Parmesan rind adds another layer of savory flavor, while burrata, basil, or grated Parmesan can be used as a finishing touch. This hearty pasta takes about 2.5 hours to finish, making it a fitting choice for a special occasion like Sunday supper or an impressive dinner with guests.

Wide egg noodles, cooked chicken, potatoes, carrots, celery, and onion fill this creamy yet lighter soup. Thyme, oregano, garlic, and chicken broth create a flavorful base, while whole milk or half-and-half gives the broth a smooth consistency without relying on a lot of cream. The recipe can be prepared on the stovetop or adapted for the slow cooker, and rotisserie chicken keeps the preparation simple. It also freezes for up to three months, making it perfect for cold-weather meal prep.

This easy skillet meal transforms classic chicken pot pie into a pasta dinner by replacing the crust with buttery egg noodles. Cooked chicken, peas, carrots, onion, and garlic are folded into a creamy sauce made with chicken broth, heavy cream, butter, and flour. Everything comes together on the stovetop in just 25 minutes, especially when using rotisserie or leftover chicken. It is a cozy, family-friendly option for busy fall nights and can be frozen for up to two months.

Orecchiette catches every bit of the creamy sauce in this hearty pasta made with mild Italian sausage, kale, garlic, Parmesan, and heavy cream. Fresh lemon juice adds brightness and balances the richness of the cheese and sausage. The meat is browned first, then returned to the skillet with the cooked pasta after the kale wilts into the sauce. Ready in just 25 minutes, it is an easy, family-friendly meal for busy fall evenings.

Butternut squash, garlic, thyme, rosemary, and red pepper flakes roast together while prosciutto slices become crisp around the edges. The squash and garlic are puréed with ricotta, then combined with brown butter, sage, Gouda, Parmesan, and reserved pasta water to form a silky sauce. Long or short pasta can be used, making the recipe easy to adapt with whatever is already in the pantry. Finished with the roasted prosciutto and extra Parmesan, this one-hour recipe is packed with cozy autumn flavor.

Roasted cubes of pumpkin or butternut squash are paired with pasta shells and baby kale in this comforting vegetarian dinner. Whole garlic cloves and fresh thyme are gently simmered in heavy cream, then Parmesan and butter are added to create a deeply flavorful sauce. The roasted squash is left in pieces rather than blended, giving the dish more texture. Although it tastes deliciously indulgent, the straightforward recipe is ready in about an hour.

This all-in-one meal combines penne with browned chicken breast, mushrooms, shallots, and garlic in a sweet and savory Marsala wine sauce. Skim milk and reduced-fat cream cheese provide creaminess without relying on heavy cream, while chicken broth and a small amount of flour help bind the sauce. The pasta is cooked separately and tossed with the chicken and mushroom mixture once the sauce has thickened. This pasta dish is ready in approximately 35 minutes. It offers a lighter way to enjoy classic chicken Marsala flavors on a busy weeknight.

Thin strips of top sirloin and sliced brown mushrooms are coated in a rich skillet sauce flavored with onion, garlic, beef broth, Worcestershire sauce, and Dijon mustard. Heavy cream and sour cream give the sauce its signature smooth consistency and subtle tang. The stroganoff is served over lightly buttered egg noodles, with homemade pasta and gnocchi also suggested. With a total time of 30 minutes, this classic comfort food is simple enough for weeknights but elegant enough for a Sunday supper.

Roasted sweet potatoes, broccoli, dried cranberries, red onion, toasted pine nuts, and goat cheese turn colorful pasta into a festive autumn side dish. A sweet and tangy poppy seed dressing coats every ingredient, while the cranberries and goat cheese add a pleasing contrast of fruity and savory flavors. After everything is combined, the salad chills for at least an hour so the flavors have time to blend. It can be prepared in advance and works especially well for potlucks and Thanksgiving.

Whole-wheat angel hair pasta is tossed with sautéed kale, fresh garlic, olive oil, butter, and grated Parmesan in this simple meatless dish. Rather than using a heavy sauce, the butter and oil lightly coat the thin noodles and help distribute the garlicky flavor. Optional red pepper flakes add a touch of heat, and the recipe can be turned into a complete meal with chicken or bacon. Ready in 25 minutes and costing less than a dollar per serving according to the recipe, it is an excellent budget-friendly option for busy nights.

This vegetable-packed casserole combines pasta with mushrooms, spinach, onion, garlic, and a creamy sauce made from pumpkin purée, tomato paste, vegetable broth, Parmesan, and fontina. Oregano, nutmeg, and crushed red pepper bring warmth to the sauce without overpowering the pumpkin. Before baking, the pasta is topped with a buttery mixture of chopped walnuts and fresh sage for a crunchy, aromatic finish. This cheesy vegetarian pasta bake makes a hearty fall dinner for a family.

Thinly sliced chicken breast, mushrooms, and onion are served with pasta in a creamy white wine sauce. The chicken is browned first, followed by the vegetables; then the wine is reduced, and chicken stock and heavy cream are added to the skillet. A cornstarch slurry thickens the sauce, and fresh parsley provides a simple finishing touch. This budget-friendly meal takes only 30 minutes, making it equally suitable for a weeknight dinner or an easy date-night meal.

Farfalle is tossed with crumbled sweet sausage, garlic, mushrooms, Parmesan, and parsley in a creamy white wine sauce. The sausage is browned first, followed by the mushrooms, then the pan is deglazed with wine before heavy cream and reserved pasta water are added to create a smooth coating for the noodles. Red pepper flakes bring a subtle kick, while a mix of wild mushrooms can add even more earthy flavor. Ready in 40 minutes, this easy one-pan pasta is a cozy and hearty option for weeknight dinners.