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Cheesy Pumpkin Pasta Bake

Cheesy pumpkin pasta bake with rigatoni simmered in a spiced pumpkin cream sauce, then baked until bubbly and golden. Creamy, cheesy layers make a thick crust over the pumpkin 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: 880
Ingredients Equipment Method Notes

Ingredients
  

Rigatoni or ziti
  • 1 lb rigatoni or ziti
Italian sausage
  • 1 lb Italian sausage
Onion
  • 1 onion, diced
Garlic
  • 4 cloves garlic, minced
Pumpkin puree
  • 1 can (15 oz) pumpkin puree
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
Mozzarella
  • 2 cup shredded mozzarella
Parmesan
  • 1 cup parmesan, grated
Fresh sage or basil
  • 1 Fresh sage or basil for garnish
Salt
  • 0.25 tsp Salt to taste
Black pepper
  • 0.125 tsp pepper to taste

Equipment

  • 1 cast iron skillet

Method
 

Cook the pasta
  1. Preheat oven to 375°F. Cook rigatoni or ziti 2 minutes less than al dente, so it finishes baking and stays firm.
  2. Brown Italian sausage in a large oven-safe skillet, breaking it up until cooked through. Drain off the fat so the sauce stays creamy, not greasy.
Build the pumpkin cream sauce
  1. Add diced onion to the skillet and cook for 4 minutes until softened and lightly translucent. Keep stirring so it doesn’t brown too quickly.
  2. Add minced garlic and cook for 1 minute until fragrant. Stop as soon as it smells sweet and toasty.
  3. Stir in pumpkin puree, heavy cream, chicken broth, Italian seasoning, nutmeg, and cayenne. Use steady stirring until the mixture turns smooth and evenly orange.
  4. Simmer the sauce for 5 minutes, stirring occasionally, until it thickens slightly. Look for a glossy, spoon-coating texture.
  5. Season with salt and pepper to taste, then toss in the cooked pasta. Ensure every piece is coated with pumpkin cream sauce.
Bake and finish
  1. Scatter shredded mozzarella and grated parmesan over the top in an even layer. Cover the surface so it forms a golden crust.
  2. Bake 25-30 minutes at 375°F until bubbling at the edges and golden on top. Garnish with fresh sage or basil while hot for a bright finish.

Notes

Pro tip: undercook the pasta by 2 minutes so it doesn’t turn mushy during the bake. Store leftovers in the refrigerator up to 4 days; reheat covered in a 350°F oven until hot. Freezing is yes—freeze tightly wrapped up to 2 months, then thaw in the fridge overnight and reheat. For a lighter option, swap heavy cream for evaporated milk or half-and-half for a thinner but still creamy sauce.