15 Cozy Fall Pasta Dinner Recipes You’ll Love

Fall is the perfect season for hearty, comforting pasta dinners.

As the temperatures drop, pasta dishes with seasonal vegetables, warm sauces, and rich flavors become the ultimate weeknight comfort food.

From creamy pumpkin sauces to roasted vegetable medleys and cheesy baked pastas, fall pasta dinners are versatile and satisfying.

These 15 fall pasta dinner recipes showcase the best seasonal ingredients, making your meals both comforting and delicious.

Whether you’re cooking for busy weeknights, cozy family dinners, or special occasions, these recipes are sure to please everyone at the table.

15 Cozy Fall Pasta Dinner Recipes You’ll Love

Fall pasta dinners are a wonderful way to enjoy seasonal flavors in a comforting and versatile dish.

These 15 recipes combine vegetables, cheeses, herbs, and hearty sauces to create satisfying meals perfect for any night of the week.

They’re ideal for quick weeknight meals or leisurely weekend dinners.

With these fall pasta recipes, you can enjoy cozy, flavorful, and memorable dinners all season long.

Creamy Pumpkin Alfredo Pasta

This Creamy Pumpkin Alfredo Pasta is a comforting and indulgent fall dinner.

The natural sweetness of pumpkin pairs perfectly with a rich, garlicky Alfredo sauce, creating a velvety, flavorful coating for tender fettuccine.

It’s an ideal weeknight meal that’s both cozy and elegant, capturing the essence of autumn in every bite.

Ingredients:

• 12 oz fettuccine pasta
• 2 tablespoons butter
• 3 cloves garlic, minced
• 1 cup pumpkin puree
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• ¼ teaspoon nutmeg
• Salt and pepper, to taste
• 2 cups fresh spinach

Instructions:

1. Cook pasta according to package instructions. Drain and set aside.
2. In a large skillet, melt butter over medium heat. Sauté garlic until fragrant, about 1 minute.
3. Stir in pumpkin puree and heavy cream, simmering 3–4 minutes until thickened.
4. Add Parmesan cheese, nutmeg, salt, and pepper; stir to combine.
5. Toss in cooked pasta and fresh spinach until coated and spinach is wilted.
6. Serve immediately, garnished with extra Parmesan if desired.

This Creamy Pumpkin Alfredo Pasta is rich, comforting, and full of fall flavors.

The pumpkin adds natural sweetness while the creamy sauce makes every bite indulgent.

It’s perfect for cozy weeknight dinners or a special autumn meal.

Roasted Butternut Squash and Sage Penne

This Roasted Butternut Squash and Sage Penne is a hearty, flavorful pasta dish perfect for fall.

Roasted butternut squash, caramelized onions, and fresh sage are tossed with penne pasta and a touch of Parmesan for a comforting, aromatic meal.

It’s an ideal weeknight dinner that feels sophisticated without requiring hours in the kitchen.

Ingredients:

• 12 oz penne pasta
• 1 small butternut squash, peeled and cubed
• 1 red onion, sliced
• 2 tablespoons olive oil
• 1 teaspoon fresh sage, chopped
• ½ cup grated Parmesan cheese
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss squash and onion with olive oil, salt, and pepper.
2. Roast 25–30 minutes until tender and caramelized.
3. Cook pasta according to package instructions. Drain and set aside.
4. In a large bowl, combine roasted squash and onions with pasta.
5. Sprinkle with sage and Parmesan cheese, tossing gently to combine.
6. Serve warm, garnished with additional Parmesan if desired.

This Roasted Butternut Squash and Sage Penne is aromatic, comforting, and flavorful.

The roasted squash adds sweetness while sage enhances the earthy, autumnal flavors.

It’s perfect for cozy weeknight dinners or as a seasonal vegetarian main course.

Autumn Mushroom and Spinach Lasagna

This Autumn Mushroom and Spinach Lasagna is hearty, cheesy, and packed with fall flavors.

Layers of tender noodles, sautéed mushrooms, fresh spinach, and creamy ricotta are topped with mozzarella and baked until bubbly and golden.

It’s a satisfying weeknight dinner that brings warmth and comfort to any autumn evening.

Ingredients:

• 9 lasagna noodles
• 2 tablespoons olive oil
• 3 cups mushrooms, sliced
• 3 cloves garlic, minced
• 4 cups fresh spinach
• 1 cup ricotta cheese
• 2 cups shredded mozzarella
• 1 cup marinara sauce
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 375°F (190°C). Cook lasagna noodles according to package instructions.
2. In a skillet, heat olive oil and sauté mushrooms and garlic until tender. Add spinach and cook until wilted. Season with salt and pepper.
3. Spread a thin layer of marinara sauce on the bottom of a baking dish.
4. Layer noodles, mushroom-spinach mixture, ricotta, and mozzarella. Repeat layers, finishing with mozzarella on top.
5. Cover with foil and bake 25 minutes. Remove foil and bake 10 minutes until cheese is bubbly and golden.
6. Let cool 5 minutes before slicing and serving.

This Autumn Mushroom and Spinach Lasagna is rich, hearty, and full of fall flavors.

The combination of mushrooms, spinach, and creamy cheese makes it comforting and satisfying.

It’s perfect for a cozy weeknight dinner or a special seasonal meal.

Butternut Squash and Sage Ravioli with Brown Butter Sauce

This Butternut Squash and Sage Ravioli with Brown Butter Sauce is elegant, rich, and full of autumn flavors.

The sweet butternut squash filling pairs perfectly with nutty brown butter and fragrant fresh sage for a cozy, comforting dinner.

It’s ideal for a weeknight meal that feels special without requiring hours of preparation.

Ingredients:

• 12 oz butternut squash ravioli
• 4 tablespoons butter
• 1 teaspoon fresh sage, chopped
• Salt and pepper, to taste
• ¼ cup grated Parmesan cheese

Instructions:

1. Cook ravioli according to package instructions. Drain and set aside.
2. In a skillet, melt butter over medium heat until it begins to brown slightly, 3–4 minutes.
3. Add sage and cook 1 minute until fragrant.
4. Toss cooked ravioli in the brown butter sauce.
5. Season with salt and pepper, and sprinkle Parmesan cheese on top.
6. Serve immediately, garnished with extra sage if desired.

This Butternut Squash and Sage Ravioli is flavorful, buttery, and comforting.

The nutty brown butter complements the sweet squash perfectly, making it a cozy autumn dinner.

It’s a simple yet elegant dish ideal for weeknights or special occasions.

Creamy Garlic Mushroom Penne

This Creamy Garlic Mushroom Penne is indulgent, savory, and perfect for a fall weeknight dinner.

Sautéed mushrooms are combined with a creamy garlic sauce and tossed with penne pasta for a rich, flavorful meal.

It’s an easy recipe that’s satisfying, comforting, and full of earthy autumn flavors.

Ingredients:

• 12 oz penne pasta
• 2 tablespoons olive oil
• 3 cups mushrooms, sliced
• 3 cloves garlic, minced
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• Salt and pepper, to taste
• 1 teaspoon thyme

Instructions:

1. Cook pasta according to package instructions. Drain and set aside.
2. Heat olive oil in a skillet over medium heat and sauté mushrooms until golden.
3. Add garlic and cook 1 minute until fragrant.
4. Pour in heavy cream and simmer 3–4 minutes until slightly thickened.
5. Stir in Parmesan cheese, thyme, salt, and pepper.
6. Toss pasta in the sauce and serve immediately, garnished with extra Parmesan.

This Creamy Garlic Mushroom Penne is rich, earthy, and indulgent.

The combination of mushrooms and creamy garlic sauce makes it a comforting fall dinner.

It’s quick, easy, and perfect for a satisfying weeknight meal.

Autumn Roasted Vegetable Lasagna

This Autumn Roasted Vegetable Lasagna is colorful, hearty, and full of seasonal flavors.

Layers of roasted squash, zucchini, bell peppers, and creamy ricotta are topped with marinara and mozzarella for a comforting, crowd-pleasing dinner.

It’s perfect for a weeknight meal or a special autumn family dinner.

Ingredients:

• 9 lasagna noodles
• 2 cups roasted butternut squash, cubed
• 2 cups zucchini, sliced
• 1 red bell pepper, sliced
• 1 cup ricotta cheese
• 2 cups marinara sauce
• 2 cups shredded mozzarella
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 375°F (190°C). Cook lasagna noodles according to package instructions.
2. Roast squash, zucchini, and bell pepper with olive oil, salt, and pepper at 400°F (200°C) for 20 minutes.
3. Spread a thin layer of marinara on the bottom of a baking dish.
4. Layer noodles, roasted vegetables, ricotta, and mozzarella. Repeat layers, finishing with mozzarella on top.
5. Cover with foil and bake 25 minutes. Remove foil and bake 10 minutes until cheese is bubbly and golden.
6. Let rest 5 minutes before slicing and serving.

This Autumn Roasted Vegetable Lasagna is hearty, cheesy, and packed with seasonal vegetables.

The roasted vegetables add natural sweetness, and the creamy cheese makes it comforting and satisfying.

It’s perfect for cozy weeknight dinners or a festive fall meal.

Spinach and Ricotta Stuffed Shells

These Spinach and Ricotta Stuffed Shells are cheesy, comforting, and perfect for fall dinners.

Tender pasta shells are filled with a creamy ricotta and spinach mixture, then baked in marinara sauce for a warm, satisfying meal.

It’s an ideal weeknight dinner or a cozy weekend dish for the whole family.

Ingredients:

• 12 jumbo pasta shells
• 2 cups ricotta cheese
• 2 cups fresh spinach, chopped
• 1 cup shredded mozzarella
• 2 cups marinara sauce
• 1 teaspoon garlic powder
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 375°F (190°C). Cook pasta shells according to package instructions and drain.
2. In a bowl, combine ricotta, chopped spinach, garlic powder, salt, and pepper.
3. Stuff each shell with the ricotta-spinach mixture and place in a greased baking dish.
4. Pour marinara sauce over the shells and sprinkle mozzarella on top.
5. Cover with foil and bake 25 minutes. Remove foil and bake an additional 10 minutes until cheese is bubbly.
6. Serve warm, garnished with fresh basil if desired.

These Spinach and Ricotta Stuffed Shells are creamy, cheesy, and full of flavor.

The spinach adds freshness while the ricotta provides a luscious, comforting filling.

They’re perfect for a cozy fall dinner or family gathering.

Butternut Squash Mac and Cheese

This Butternut Squash Mac and Cheese is creamy, cheesy, and subtly sweet for autumn.

Roasted butternut squash is blended into the cheese sauce, giving classic mac and cheese a fall twist.

It’s an easy weeknight dinner that’s comforting, flavorful, and perfect for both kids and adults.

Ingredients:

• 12 oz elbow macaroni
• 2 cups roasted butternut squash, mashed
• 2 cups shredded cheddar cheese
• 1 cup milk
• 2 tablespoons butter
• 2 tablespoons flour
• Salt and pepper, to taste
• ¼ teaspoon nutmeg

Instructions:

1. Preheat oven to 375°F (190°C). Cook macaroni according to package instructions. Drain and set aside.
2. In a saucepan, melt butter over medium heat and stir in flour to make a roux.
3. Gradually whisk in milk and cook until thickened, 3–4 minutes.
4. Add mashed butternut squash, cheddar, nutmeg, salt, and pepper. Stir until smooth.
5. Mix in cooked macaroni and transfer to a greased baking dish.
6. Bake 15–20 minutes until bubbly and golden on top. Serve warm.

This Butternut Squash Mac and Cheese is creamy, comforting, and flavorful.

The roasted squash adds natural sweetness, while the cheese creates a rich, indulgent sauce.

It’s perfect for cozy fall dinners or family-friendly weeknight meals.

Autumn Sausage and Penne Pasta

This Autumn Sausage and Penne Pasta is hearty, savory, and packed with seasonal flavors.

Italian sausage is cooked with roasted vegetables and tossed with penne pasta in a light tomato sauce for a quick and satisfying dinner.

It’s ideal for busy weeknights when you want a flavorful, filling, and easy meal.

Ingredients:

• 12 oz penne pasta
• 1 pound Italian sausage, sliced
• 2 cups roasted butternut squash, cubed
• 1 red bell pepper, sliced
• 1 cup marinara sauce
• 2 tablespoons olive oil
• 1 teaspoon Italian seasoning
• Salt and pepper, to taste
• ¼ cup grated Parmesan cheese

Instructions:

1. Preheat oven to 400°F (200°C). Toss squash and bell pepper with olive oil, salt, and pepper. Roast 20–25 minutes.
2. Cook pasta according to package instructions and drain.
3. In a skillet, cook sausage until browned and fully cooked.
4. Add roasted vegetables, marinara sauce, and Italian seasoning to the skillet. Stir to combine.
5. Toss in cooked penne pasta until everything is well coated.
6. Serve warm, topped with grated Parmesan cheese.

This Autumn Sausage and Penne Pasta is hearty, flavorful, and satisfying.

The combination of savory sausage and sweet roasted vegetables creates a perfectly balanced fall dinner.

It’s quick, easy, and ideal for busy weeknights.

Creamy Garlic Spinach Fettuccine

This Creamy Garlic Spinach Fettuccine is rich, flavorful, and perfect for a cozy fall dinner.

Tender fettuccine is tossed in a creamy garlic sauce with fresh spinach, creating a simple yet indulgent meal.

It’s ideal for weeknights when you want comfort food that’s quick and easy to prepare.

Ingredients:

• 12 oz fettuccine pasta
• 2 tablespoons butter
• 3 cloves garlic, minced
• 1 cup heavy cream
• 2 cups fresh spinach
• ½ cup grated Parmesan cheese
• Salt and pepper, to taste

Instructions:

1. Cook pasta according to package instructions. Drain and set aside.
2. In a large skillet, melt butter over medium heat. Sauté garlic until fragrant.
3. Pour in heavy cream and simmer 3–4 minutes until slightly thickened.
4. Stir in Parmesan, salt, and pepper.
5. Add cooked pasta and spinach, tossing until spinach is wilted and pasta is coated.
6. Serve immediately, garnished with extra Parmesan if desired.

This Creamy Garlic Spinach Fettuccine is comforting, rich, and flavorful.

The creamy sauce and fresh spinach make it a satisfying fall weeknight dinner.

It’s simple, indulgent, and perfect for cozy evenings.

Roasted Vegetable Pesto Pasta

This Roasted Vegetable Pesto Pasta is vibrant, fresh, and full of autumn flavors.

Roasted seasonal vegetables like butternut squash, bell peppers, and zucchini are tossed with penne pasta and a flavorful basil pesto.

It’s a perfect vegetarian weeknight dinner that’s easy, healthy, and satisfying.

Ingredients:

• 12 oz penne pasta
• 2 cups roasted butternut squash, cubed
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• ¼ cup basil pesto
• 2 tablespoons olive oil
• Salt and pepper, to taste
• ¼ cup grated Parmesan cheese

Instructions:

1. Preheat oven to 400°F (200°C). Toss vegetables with olive oil, salt, and pepper. Roast 20–25 minutes until tender.
2. Cook pasta according to package instructions and drain.
3. In a large bowl, combine roasted vegetables and cooked pasta.
4. Stir in basil pesto and toss until evenly coated.
5. Serve warm, topped with grated Parmesan cheese.

This Roasted Vegetable Pesto Pasta is colorful, flavorful, and hearty.

The roasted vegetables complement the vibrant pesto, making it a satisfying fall meal.

It’s quick, easy, and perfect for busy weeknights

Butternut Squash and Goat Cheese Rotini

This Butternut Squash and Goat Cheese Rotini is creamy, tangy, and full of fall flavors.

Roasted butternut squash is combined with goat cheese and rotini pasta for a rich, comforting, and slightly tangy dish.

It’s an ideal weeknight dinner that’s both elegant and simple to make.

Ingredients:

• 12 oz rotini pasta
• 2 cups roasted butternut squash, cubed
• ½ cup goat cheese
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Salt and pepper, to taste
• 1 teaspoon fresh thyme

Instructions:

1. Cook pasta according to package instructions. Drain and set aside.
2. Heat olive oil in a skillet over medium heat. Sauté garlic until fragrant.
3. Add roasted butternut squash and cook 3–4 minutes until heated through.
4. Stir in goat cheese, salt, pepper, and thyme until creamy.
5. Toss in cooked rotini until well coated. Serve warm.

This Butternut Squash and Goat Cheese Rotini is creamy, flavorful, and comforting.

The sweet squash and tangy goat cheese create a perfect balance for a cozy fall dinner.

It’s quick, satisfying, and ideal for weeknights or casual dinners.

Autumn Chicken and Mushroom Pasta

This Autumn Chicken and Mushroom Pasta is savory, hearty, and perfect for cooler evenings.

Tender chicken pieces are sautéed with mushrooms and onions, then tossed with penne pasta in a creamy sauce.

It’s an ideal weeknight dinner that’s both comforting and full of fall flavors.

Ingredients:

• 12 oz penne pasta
• 2 tablespoons olive oil
• 2 chicken breasts, diced
• 2 cups mushrooms, sliced
• 1 onion, diced
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• Salt and pepper, to taste
• 1 teaspoon thyme

Instructions:

1. Cook pasta according to package instructions and set aside.
2. Heat olive oil in a skillet over medium heat and cook chicken until golden and cooked through.
3. Add mushrooms and onion; sauté until tender.
4. Pour in heavy cream, Parmesan, thyme, salt, and pepper. Simmer 3–4 minutes.
5. Toss in cooked pasta until coated. Serve warm.

This Autumn Chicken and Mushroom Pasta is hearty, creamy, and full of autumn flavors.

The combination of chicken, mushrooms, and Parmesan creates a satisfying weeknight dinner.

It’s quick, comforting, and perfect for fall evenings.

Butternut Squash and Spinach Tortellini

This Butternut Squash and Spinach Tortellini is creamy, colorful, and packed with fall flavor.

Cheese-filled tortellini is combined with roasted squash, fresh spinach, and a light cream sauce for a cozy and easy dinner.

It’s perfect for weeknights when you want something comforting yet elegant.

Ingredients:

• 12 oz cheese tortellini
• 2 cups roasted butternut squash, cubed
• 2 cups fresh spinach
• 1 cup heavy cream
• 2 tablespoons butter
• ¼ cup grated Parmesan cheese
• Salt and pepper, to taste

Instructions:

1. Cook tortellini according to package instructions and drain.
2. In a skillet, melt butter over medium heat and add roasted squash; cook 2–3 minutes.
3. Stir in heavy cream, Parmesan, salt, and pepper. Simmer 3–4 minutes.
4. Add cooked tortellini and spinach, tossing until spinach is wilted and pasta is coated.
5. Serve immediately, garnished with extra Parmesan.

This Butternut Squash and Spinach Tortellini is rich, creamy, and comforting.

The roasted squash and fresh spinach create a balanced, flavorful fall pasta dinner.

It’s simple, satisfying, and ideal for cozy weeknight meals.

Autumn Sausage and Butternut Squash Pasta Bake

This Autumn Sausage and Butternut Squash Pasta Bake is hearty, cheesy, and full of seasonal flavors.

Italian sausage, roasted squash, and penne pasta are baked in a creamy cheese sauce for a comforting, one-dish meal.

It’s perfect for fall weeknights or family dinners when you want a warm, satisfying dish.

Ingredients:

• 12 oz penne pasta
• 1 pound Italian sausage, sliced
• 2 cups roasted butternut squash, cubed
• 2 cups shredded mozzarella
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 375°F (190°C). Cook pasta according to package instructions and drain.
2. In a skillet, cook sausage until browned. Add roasted butternut squash and cook 2–3 minutes.
3. Stir in heavy cream and Parmesan, mixing well. Season with salt and pepper.
4. Combine sausage mixture with cooked pasta and transfer to a greased baking dish.
5. Top with mozzarella and bake 20–25 minutes until bubbly and golden.
6. Serve warm.

This Autumn Sausage and Butternut Squash Pasta Bake is hearty, cheesy, and flavorful.

The combination of savory sausage, sweet squash, and melted cheese makes it a perfect fall dinner.

It’s comforting, easy to make, and ideal for family weeknight meals.