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Cheesy Pumpkin Pasta Bake

Cheesy pumpkin pasta bake with rigatoni in a creamy pumpkin sauce, then baked until the mozzarella and parmesan form a golden, bubbling crust. Cook the pasta 2 minutes short of al dente so it stays tender while the bake finishes in the oven.
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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: 690
Ingredients Equipment Method Notes

Ingredients
  

rigatoni or ziti
  • 1 lb rigatoni or ziti Use the same shape called for in the recipe.
Italian sausage
  • 1 lb Italian sausage Brown until cooked through and drain excess fat.
onion
  • 1 onion Dice into small pieces.
garlic
  • 4 clove garlic Minced.
pumpkin puree
  • 1 can (15 oz) pumpkin puree Pumpkin puree, not pumpkin pie filling.
heavy cream
  • 1 cup heavy cream
chicken broth
  • 0.5 cup chicken broth
Italian seasoning
  • 1 tsp Italian seasoning
nutmeg
  • 0.5 tsp nutmeg
cayenne
  • 0.25 tsp cayenne Add more or less to taste.
shredded mozzarella
  • 2 cup shredded mozzarella
parmesan, grated
  • 1 cup parmesan, grated
fresh sage or basil
  • 1 fresh sage or basil For garnish.
salt and pepper
  • 1 salt and pepper To taste.

Equipment

  • 1 cast iron skillet

Method
 

Prep and start the bake
  1. Preheat oven to 375F. Cook rigatoni or ziti 2 minutes less than al dente.
Cook sausage and build the pumpkin sauce
  1. Brown Italian sausage in a large oven-safe skillet over medium-high heat, then drain fat. Add onion and cook for 4 minutes.
  2. Stir in garlic and cook for 1 minute. Add pumpkin puree, heavy cream, chicken broth, Italian seasoning, nutmeg, and cayenne.
  3. Simmer the sauce for 5 minutes until combined and slightly thickened. Season with salt and pepper to taste.
  4. Toss in the cooked rigatoni or ziti until evenly coated. Scatter shredded mozzarella and parmesan, grated over the top.
Bake and garnish
  1. Bake at 375F for 25-30 minutes until bubbling and golden on top. Garnish with fresh sage or basil before serving.

Notes

For the cleanest bake, drain the pasta well after boiling and make sure the sausage fat is fully drained before adding the pumpkin mixture. Store leftovers covered in the refrigerator for up to 3-4 days; reheat in a 350F oven until hot. Freeze in a sealed container for up to 2 months. If you want it lighter, use half-and-half in place of heavy cream (sauce will be slightly less rich).