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Cheesy Pumpkin Pasta Bake

Cheesy pumpkin pasta bake with rigatoni, Italian sausage, and a creamy pumpkin sauce, finished with a bubbling mozzarella and parmesan crust. The method combines a quick sausage-onion-garlic base, a 5-minute simmer, and a bake until golden and set.
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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: 720
Ingredients Equipment Method Notes

Ingredients
  

Pasta base
  • 1 lb rigatoni or ziti
  • 1 lb Italian sausage
  • 1 onion, diced
  • 4 clove garlic, minced
  • 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
  • 2 salt and pepper to taste
Cheese topping
  • 2 cup shredded mozzarella
  • 1 cup parmesan, grated
  • 1 Fresh sage or basil for garnish

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Preheat and par-cook the pasta
  1. Preheat your oven to 375°F, then cook rigatoni or ziti 2 minutes less than al dente and drain.
  2. Keep the pasta drained and ready so it finishes cooking during the bake and stays firm.
Build the pumpkin sausage sauce
  1. Brown Italian sausage in a large oven-safe skillet, then drain the excess fat.
  2. Add diced onion and cook for 4 minutes until softened.
  3. Add minced garlic and cook for 1 minute until fragrant.
  4. Stir in pumpkin puree, heavy cream, chicken broth, Italian seasoning, nutmeg, and cayenne, then simmer for 5 minutes to thicken slightly.
  5. Season with salt and pepper to taste, then toss in the par-cooked pasta until coated.
Bake and garnish
  1. Scatter shredded mozzarella and grated parmesan over the top in an even layer.
  2. Bake 25-30 minutes at 375°F until bubbling and golden on top, then garnish with fresh sage or basil.

Notes

For clean slices and better texture, let the baked pasta rest 5-10 minutes after it comes out of the oven so the sauce sets. Refrigerate leftovers in an airtight container for up to 3-4 days; reheat covered in a 325°F oven until hot. Freezing is not recommended because the creamy pumpkin sauce may separate when thawed and reheated. For a lighter option, swap heavy cream for half-and-half and add 2-3 extra tablespoons chicken broth to keep the sauce smooth.