Go Back

Cheesy Pumpkin Pasta Bake

Cheesy pumpkin pasta bake with rigatoni, Italian sausage, and a pumpkin-cream sauce finished with a bubbling mozzarella and parmesan crust. Oven-baked until golden for a thick, creamy bake with tender pasta.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Pasta and sauce
  • 1 lb rigatoni or ziti Use rigatoni or ziti for sturdy ridges that hold sauce.
  • 1 lb Italian sausage Italian sausage forms the savory layer beneath the pumpkin sauce.
  • 1 onion Diced onion adds sweetness after browning.
  • 4 clove garlic Minced garlic releases aroma quickly.
  • 1 can (15 oz) pumpkin puree Choose plain pumpkin puree.
  • 1 cup heavy cream Creates the creamy pumpkin sauce texture.
  • 0.5 cup chicken broth Lightens the sauce and helps it simmer smoothly.
  • 1 tsp Italian seasoning Herb blend for classic Italian-inspired flavor.
  • 0.5 tsp nutmeg Warm spice that complements pumpkin.
  • 0.25 tsp cayenne Optional gentle heat—keep it subtle or increase to taste.
  • 2 cup shredded mozzarella Melts into a golden top layer.
  • 1 cup parmesan Adds salty, nutty flavor to the crust.
  • 1 Fresh sage or basil for garnish Use for a fresh finish right before serving.
  • 1 Salt and pepper to taste Season to balance the cream and pumpkin.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Preheat and par-cook the pasta
  1. Preheat the oven to 375F. Cook the rigatoni (or ziti) 2 minutes less than al dente so it finishes in the bake.
Cook the sausage and aromatics
  1. Brown the Italian sausage in a large oven-safe skillet, then drain the fat. Add the diced onion and cook for 4 minutes, stirring until softened.
  2. Add the minced garlic and cook for 1 minute. Stir constantly to prevent browning.
Simmer the pumpkin cream sauce
  1. Stir in the pumpkin puree, heavy cream, chicken broth, Italian seasoning, nutmeg, and cayenne. Bring to a simmer and cook for 5 minutes until the sauce looks smooth and cohesive.
Combine and top
  1. Season with salt and pepper to taste, then toss in the cooked pasta. Mix until the pasta is evenly coated.
  2. Scatter the shredded mozzarella and grated parmesan over the top in an even layer. Make sure the surface is well covered for a golden crust.
Bake
  1. Bake for 25-30 minutes at 375F until bubbling and golden. Garnish with fresh sage before serving.

Notes

Pro tip: Par-cooking the pasta (2 minutes less than al dente) prevents it from turning soft after baking. Store leftovers in the refrigerator up to 3 days in a covered container; reheat in the oven or microwave until hot. Freezing is not recommended for the best creamy texture. For a lighter swap, use half-and-half instead of heavy cream (the bake will be slightly less rich).