This comforting Pumpkin and Sausage Pasta Bake combines creamy pumpkin, hearty sausage, and cheesy goodness all in one dish. It’s perfect for cozy nights!
Honestly, who can resist the magic of pasta and pumpkin? This bake warms you up inside and out. Plus, it’s super easy to throw together for a delightful family meal!
Key Ingredients & Substitutions
Pasta: I recommend rigatoni or penne for their sturdy texture. If you prefer gluten-free options, brown rice pasta or chickpea pasta can easily replace them.
Italian Sausage: You can use spicy or mild sausage based on your preference. For a healthier twist, turkey sausage works well too. For a vegetarian option, try a plant-based sausage or sautéed mushrooms.
Pumpkin Puree: Canned pumpkin puree is super convenient, but if you have fresh pumpkin, roasting and pureeing it adds extra depth of flavor. Just make sure it’s well-cooked before blending!
Heavy Cream: If you’re looking to lighten the dish, half-and-half or even almond milk can work as alternatives. Coconut milk will add a nice flavor twist as well!
How Do I Make the Pasta Bake Creamy and Not Dry?
Getting that creamy texture in your bake is key! Start with properly cooking your pasta—just enough so it’s al dente since it will continue cooking in the oven. Make sure to coat the pasta well with the pumpkin sauce.
- Don’t skimp on the liquid! The heavy cream and broth should make the mixture nice and saucy.
- Stir everything together really well before baking. This ensures every piece of pasta is enveloped in that delicious sauce.
- If the bake seems too dry after baking, consider adding a splash of cream or broth before serving.
How to Make Pumpkin and Sausage Pasta Bake
Ingredients You’ll Need:
For the Pasta Bake:
- 12 ounces rigatoni or penne pasta
- 1 tablespoon olive oil
- 1 pound Italian sausage (mild or spicy), casings removed
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 cup pumpkin puree (canned or fresh)
- 1 cup heavy cream or half-and-half
- 1/2 cup chicken broth or vegetable broth
- 1 teaspoon fresh thyme leaves, plus extra for garnish
- 1/2 teaspoon ground sage or 4-5 fresh sage leaves, chopped, plus fresh sage leaves for garnish
- Salt and pepper, to taste
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/3 cup breadcrumbs (optional, for topping)
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and approximately 20 minutes to bake. So, in total, you can expect to spend around 35 minutes for this delicious dish. Perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Preheat and Prepare the Pasta:
Start by preheating your oven to 375°F (190°C). Meanwhile, cook your pasta in a large pot of salted boiling water just until it’s al dente, according to the package instructions. Once done, drain the pasta and set it aside for later.
2. Cook the Sausage:
In a large oven-safe skillet or sauté pan, heat the olive oil over medium heat. Add the Italian sausage, using a spoon to break it up as it cooks. Sauté the sausage for about 5-7 minutes, or until it’s browned and cooked through.
3. Add Aromatics:
Next, add the chopped onion to the skillet with the sausage and cook for about 3-4 minutes, or until the onion becomes softened. Then, stir in the minced garlic and cook for an additional 30 seconds, until fragrant. This is going to smell amazing!
4. Combine the Pumpkin Sauce:
Now, stir in the pumpkin puree, heavy cream, chicken broth, thyme, and sage. Mix everything well and let it simmer gently for about 3-4 minutes. Don’t forget to season with salt and pepper to taste.
5. Mix in the Pasta:
Next, add the cooked pasta to the pumpkin sauce, stirring until all the pasta is well coated with that creamy mixture. This is where the magic happens!
6. Add Cheese and Bake:
Sprinkle the shredded mozzarella evenly over the pasta mixture, then top with grated Parmesan and breadcrumbs if you’re using them. This will give that beautiful golden crust when baked!
7. Garnish and Bake:
Place some fresh sage leaves and extra thyme sprigs on top for garnish. Transfer your skillet or pan to the preheated oven and bake uncovered for about 20 minutes, or until the top is bubbly and golden brown.
8. Serve and Enjoy:
Once it’s done baking, remove it from the oven and let it rest for about 5 minutes before serving. This Pumpkin and Sausage Pasta Bake is perfect for a cozy dinner and is sure to please everyone at the table. Enjoy every bite!
Can I Use Another Type of Pasta?
Absolutely! While rigatoni or penne are great choices, you can use any pasta shape you prefer. Just keep in mind to adjust the cooking time slightly if the pasta shape is larger or smaller.
Can I Substitute the Sausage?
Yes, you can substitute the sausage with turkey sausage for a leaner option, or use a plant-based sausage to make it vegetarian. If you want to skip the meat altogether, sautéed mushrooms would add a nice umami flavor!
How Do I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply warm it in the oven or microwave, stirring occasionally to ensure even heating.
Can I Make This Dish Ahead of Time?
Yes, you can prepare the entire dish ahead of time, just don’t bake it until you’re ready! Assemble it in a baking dish, cover, and refrigerate. When ready to serve, bake it directly from the fridge, adding a few extra minutes to the cooking time if needed.