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Cheesy Pumpkin Pasta Bake

Cheesy pumpkin pasta bake with rigatoni in a creamy pumpkin sauce and a bubbly, golden mozzarella-parmesan crust. Oven-baked until set and fragrant with Italian sausage, nutmeg, and a warm sage finish.
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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: 780
Ingredients Equipment Method Notes

Ingredients
  

Rigatoni or ziti
  • 1 lb rigatoni or ziti
Italian sausage
  • 1 lb Italian sausage
Aromatics and sauce base
  • 1 onion diced
  • 4 garlic minced
  • 1 can (15 oz) pumpkin puree
  • 1 cup heavy cream
  • 0.5 cup chicken broth
Seasonings
  • 1 tsp Italian seasoning
  • 0.5 tsp nutmeg
  • 0.25 tsp cayenne
  • salt and pepper to taste
Cheese topping
  • 2 cup shredded mozzarella
  • 1 cup parmesan grated
Garnish
  • fresh sage or basil for garnish

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Preheat & parboil pasta
  1. Preheat the oven to 375F. Cook rigatoni or ziti 2 minutes less than al dente.
Brown sausage and build aromatics
  1. Brown Italian sausage in a large oven-safe skillet, then drain off excess fat. Add diced onion and cook for 4 minutes.
  2. Stir in minced garlic and cook for 1 minute.
Simmer pumpkin cream sauce
  1. Stir in pumpkin puree, heavy cream, chicken broth, Italian seasoning, nutmeg, and cayenne. Simmer for 5 minutes until the sauce is cohesive.
Combine, top, and bake
  1. Season the sauce with salt and pepper, then toss in the cooked pasta. Scatter shredded mozzarella and grated parmesan over the top.
  2. Bake for 25-30 minutes at 375F until bubbling and golden. Garnish with fresh sage or basil.

Notes

For the creamiest bake, make sure the pasta is only 2 minutes under al dente so it finishes cooking in the oven without turning mushy. Refrigerate leftovers in a sealed container for up to 3 days; reheat covered in a 325F oven until warmed through. Freezing is not recommended because the pumpkin cream sauce can break after thawing. For a dairy-reduced option, use half-and-half plus a lactose-free cheese blend (same amounts) to keep the topping melty.