This Pumpkin and Sausage Pasta Bake is a warm and cozy dish that blends tasty sausage with creamy pumpkin and pasta. It’s like a hug in a bowl!
The best part? It’s easy to make, and the toppings get all crispy and golden. Perfect for chilly nights or when you want something comforting! I love serving it with a side salad for a balanced meal.
Key Ingredients & Substitutions
Pasta: I recommend using rigatoni or penne, as they hold the sauce beautifully. If you need a gluten-free option, try using gluten-free pasta. It works well in this dish without compromising taste!
Italian Sausage: For the best flavor, go for mild or spicy Italian sausage. If you want a lighter option, turkey or chicken sausage can be used. Vegetarian sausage is another alternative for those avoiding meat.
Pumpkin Puree: While canned pumpkin is so convenient, you can make your own by roasting and pureeing fresh pumpkin. Just be sure it’s a sugar pumpkin for the right flavor and texture.
Cheese: Mozzarella gives you that gooey texture, but feel free to swap it for provolone or cheddar for a different flavor profile. If you’re dairy-free, look for vegan cheese alternatives that melt well.
Sage: Fresh sage adds a lovely aroma, but you can substitute it with thyme if that’s what you’ve got. Got mixed herbs? That works too! Fresh herbs can make a big difference.
How Do I Make Sure My Pasta Bake is Creamy and Flavorful?
The secret to a creamy pasta bake lies in the balance of liquids and ingredients. Here’s how to achieve that creamy texture:
- Cook your pasta al dente, so it doesn’t turn mushy when baked.
- Your sauce should be creamy but not too thick. Heavy cream adds richness, but if you’re using milk, make sure it’s whole milk for that creaminess.
- Simmer the sauce with your spices well. This allows flavors to develop beautifully before mixing with pasta.
Don’t overload on cheese when baking; let it melt evenly to create that bubbly topping everyone loves! Waiting a few minutes before serving lets the bake firm up slightly, making each serving easier and more enjoyable.
Pumpkin and Sausage Pasta Bake
Ingredients You’ll Need:
For the Pasta Bake:
- 12 oz (340g) pasta (such as rigatoni or penne)
- 1 lb (450g) Italian sausage (casings removed)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup pumpkin puree (canned or homemade)
- 1 cup marinara sauce or tomato sauce
- 1/2 cup heavy cream or whole milk
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 tablespoon olive oil
- 1 teaspoon dried sage or 1 tablespoon fresh sage, chopped
- Salt and pepper, to taste
- Fresh parsley or sage leaves, for garnish
How Much Time Will You Need?
This delicious Pumpkin and Sausage Pasta Bake will take about 10 minutes to prepare and around 20 minutes to bake, for a total time of approximately 30 minutes. Perfect for a quick yet hearty weeknight dinner!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This way, it’ll be hot and ready when it’s time to bake the pasta! It’s the first step to golden and bubbly cheese.
2. Cook the Pasta:
Boil a pot of salted water and cook the pasta according to the package instructions until it’s al dente. This means it should still have a little bite to it. Once cooked, drain it and set it aside.
3. Brown the Sausage:
In a large oven-safe skillet, heat a tablespoon of olive oil over medium heat. Add the Italian sausage and break it apart with a spoon. Cook until it gets nice and browned, about 5-7 minutes. It’ll fill the kitchen with a wonderful aroma!
4. Sauté the Veggies:
Once the sausage is cooked, toss in the chopped onion and let it soften for about 4 minutes. Then add the minced garlic and cook for an additional minute, just until it’s fragrant. We want all those flavors to blend beautifully!
5. Make the Sauce:
Now, stir in the pumpkin puree, marinara sauce, and heavy cream into the sausage mix. Throw in the dried or fresh sage, and season everything with a pinch of salt and pepper. Let it simmer for about 5 minutes, stirring occasionally, so that all those yummy flavors meld together.
6. Combine the Pasta and Sauce:
Add the cooked pasta to the skillet with the sauce, mixing everything together until the pasta is well-coated. It’s starting to look good!
7. Top with Cheese:
Sprinkle the shredded mozzarella and grated Parmesan cheeses on top of the pasta mixture, spreading it evenly. This will give you that gooey cheese layer we all love!
8. Bake to Perfection:
Carefully transfer the skillet to the preheated oven and bake uncovered for 15-20 minutes. You want the cheese to be melted, bubbly, and slightly golden on top. It’ll look irresistible!
9. Serve and Enjoy:
Once out of the oven, let the pasta bake rest for about 5 minutes. This helps it set a little bit for easier serving. Garnish with fresh parsley or sage leaves before diving in. Enjoy your warm, hearty Pumpkin and Sausage Pasta Bake—a perfect fall dish!
Can I Use a Different Type of Sausage?
Absolutely! You can use turkey or chicken sausage for a lighter option, or opt for a vegetarian sausage if you prefer a meatless dish. Just be sure to adjust the cooking time if needed based on the sausage type.
Can I Substitute the Pumpkin Puree?
If you don’t have pumpkin puree, you can use butternut squash puree as a great alternative. You can also make your own by cooking and blending fresh pumpkin or squash until smooth!
How to Store Leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently in the microwave or in a skillet, adding a splash of milk or cream to keep it moist.
Can I Prepare This Dish Ahead of Time?
Yes! You can assemble the pasta bake a day in advance and keep it covered in the refrigerator. Just add a few extra minutes to the baking time if you cook it straight from the fridge. It’s perfect for meal prep!