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Cheesy Pumpkin Pasta Bake

Cheesy pumpkin pasta bake with rigatoni in a creamy pumpkin sauce and a golden, bubbling mozzarella-parmesan crust. Oven-baked until hot and set, with Italian sausage folded into the rich, lightly spiced sauce.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

Rigatoni or ziti
  • 1 lb rigatoni or ziti
Italian sausage
  • 1 lb Italian sausage
Aromatics
  • 1 onion Diced.
  • 4 clove garlic Minced.
Pumpkin cream sauce base
  • 1 can (15 oz) pumpkin puree
  • 1 cup heavy cream
  • 0.5 cup chicken broth
  • 1 tsp Italian seasoning
  • 0.5 tsp nutmeg
  • 0.25 tsp cayenne
Cheese topping
  • 2 cup shredded mozzarella
  • 1 cup parmesan Grated.
Garnish and seasoning
  • 1 fresh sage or basil for garnish
  • 0.25 tsp salt and pepper to taste Use to taste.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Preheat and par-cook the pasta
  1. Preheat the oven to 375F. Boil rigatoni or ziti and cook it 2 minutes less than al dente for a firm bake that won’t turn mushy.
Brown sausage and build the sauce
  1. Brown Italian sausage in a large oven-safe skillet, then drain the excess fat. Keep it moving until no longer pink.
  2. Add diced onion to the skillet and cook 4 minutes. Stir until softened and translucent.
  3. Stir in minced garlic and cook 1 minute. Cook just until fragrant, not browned.
  4. Stir in pumpkin puree, heavy cream, chicken broth, Italian seasoning, nutmeg, and cayenne, then simmer 5 minutes. The sauce should thicken slightly and look smooth.
Assemble and bake
  1. Season with salt and pepper to taste, then toss in the cooked pasta. Mix until every piece is coated and steaming.
  2. Scatter shredded mozzarella and parmesan over the top. Make sure it covers evenly for a golden crust.
  3. Bake 25-30 minutes at 375F until bubbling and golden. Finish by garnishing with fresh sage for a fresh herbal note.

Notes

Pro tip: slightly undercook the pasta (2 minutes less than al dente) so it stays al dente after baking. Refrigerate leftovers in a covered container for up to 3-4 days; reheat in a 350F oven or microwave until hot. Freezing is not recommended because the cream sauce can break after thawing. For a lighter swap, use half-and-half instead of heavy cream and keep cheese quantities the same for a still-creamy texture.