This study aimed to develop nutritionally enriched pasta by using tender jackfruit flour, finger millet (ragi), and durum wheat flour. The tender jackfruit was dried using a hybrid dryer at 60 °C. The pretreatments were given prior to drying for tender jackfruit slices using potassium metabisulfite (KMS), citric acid (CA), and potassium sorbate (PS) solutions at different levels, ranging from 0.1 % to 0.3%, respectively, for 5 mins. The pretreated dried jackfruit with 0.2% KMS showed better color and nutrient retention. The dried jackfruit slices were subjected to comminution and sieved through a 60-mesh sieve with a particle size range of 180 µm to 250 µm to obtain fine flour for suitable pasta formulation. A Central Composite Design under Response Surface Methodology was employed to optimize the formulation for the preparation of pasta by considering dependent parameters like cooking quality and sensory attributes. The optimized level was found to be X_1, ender jackfruit flour 5g, X_2, ragi flour 25g, and X_3, durum wheat flour 75g, which resulted in pasta with desirable pr acceptable qualities: a cooked weight of 23.71 g, minimal cooking loss (9.2%), high water absorption (128.57%), and high overall acceptability (7.78). In comparison to the control, the optimized pasta exhibited enhanced fiber, antioxidants (68.41% DPPH), phenolic content (312.6 mg GAE/100g), and vitamin C (10.36 mg/100g). The findings of this study emphasized jackfruit and millet as a functional ingredient in contributing to value-added, health-oriented pasta with improved nutritional and sensory attributes.