Baked Pumpkin Pasta is my homemade answer to comforting fall cravings, and it brings all the creamy, cheesy goodness you want in an easy, family friendly dinner. After years of cooking both professionally and at home, I know meals can be easy and still taste extra delicious. This one has a creamy pumpkin sauce, hearty pasta, and Italian sausage that turns an easy dinner into something special.
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Why We Love This Pumpkin Pasta Bake
- This recipe is easy to make and comes together without any complicated steps.
- It uses minimal ingredients, so you can pull it together with pantry staples and a can of pumpkin.
- A family friendly meal that everyone is happy to dig into!
- This is a freezer friendly meal so make a double batch and save for a future homemade dinner.
- Leftovers reheat beautifully, making this a great meal prep choice for easy lunches and busy nights.
- Warm pumpkin flavor brings a fun, seasonal twist to the dinner table during fall cooking.
- Creamy sauce, hearty pasta, and Italian sausage create a comforting and delicious dinner.
Pumpkin Pasta Recipe Ingredients
- Rigatoni Pasta
- Mild Italian Sausage
- Olive Oil
- Yellow Onion
- Minced Garlic
- Pumpkin Puree
- Tomato Sauce
- Dried Sage
- Dried Parsley
- Salt
- Black Pepper
- Nutmeg
- Heavy Whipping Cream
- Shredded Mozzarella
- Grated Parmesan
Substitution Suggestions
- Rigatoni Pasta: Use your favorite cut of pasta. Any shape will work. Penne, Elbow, or Spaghetti are all great options. If you need it to be Gluten Free, use your favorite gluten free pasta.
- Mild Italian Sausage: You can also use hot Italian sausage for some extra spice or sweet Italian sausage to keep it very mild. All are delicious options and will pair will with the sauce. If you can't find the ground Italian sausage you can buy the links and remove the casing. If you prefer you can use ground beef or turkey, or omit the meat completely for a meatless dinner.
- Olive Oil: Any neutral oil will work. Vegetable, avocado or canola oil are fine options.
- Yellow Onion: If you don't like chunks of onions in your pasta bake you can omit them entirely and use a teaspoon of onion powder or a tablespoon of dried minced onion flakes.
- Minced Garlic: A teaspoon of garlic powder is a good substitute if you don't have any fresh on hand.
- Pumpkin Puree: Make sure you are using 100% pure pumpkin puree and not pumpkin pie mix. You can also use canned butternut squash puree.
- Dried Seasonings: I really like the sage paired with the sausage but you can use a blend of your favorite seasonings. Italian seasoning, basil or oregano are all good options.
- Nutmeg: This really brings out the flavor of the pumpkin. If you have never tried it in savory dishes, I highly suggest you do.
- Heavy Whipping Cream: Whole milk or half and half will work too.
- Grated Parmesan: Pecorino is a delicious substitute.
How to Make Baked Pumpkin Pasta
- First, preheat the oven to 375°F and grease a 9x13 casserole dish or a 3 quart baking dish with nonstick cooking spray or rub it with some olive oil.
- Next, cook the pasta 1 minute less than the package directions for al dente. Remember to salt your water to flavor the pasta and reserve 1 cup of pasta water.
- Now, in a large deep skillet, crumble and brown the sausage over medium heat until fully cooked. Remove sausage to paper towel lined plate and set aside. Wipe out the excess grease in the skillet.
- In the same skillet, heat the olive oil over medium heat and sauté onions until soft and translucent, about 4-5 minutes.
- Add the minced garlic and cook another minute until fragrant.
- Next, stir in the pumpkin puree, tomato sauce, sage, parsley, salt, black pepper and nutmeg until smooth.
- Now stir in the the heavy cream and heat through.
- Then stir in 1 cup of shredded mozzarella until it is melted.
- Add the cooked sausage, pasta and ½ cup of pasta water to the sauce and stir to combine everything. If the sauce seems too thick add a little more pasta water.
- Scoop or pour the pasta into the prepared baking dish and spread out into an even layer.
- Evenly top pasta with grated Parmesan cheese and remaining shredded mozzarella.
- Bake pasta uncovered in preheated oven for 25-30 minutes until bubbly and the cheese is melted and lightly golden.
What to Serve with Pumpkin Pasta Recipe
This baked pumpkin pasta is great served with a simple side salad and a piece of my easy garlic bread! Here are a few other of my favorite pairings:
- Roasted Broccoli and Cauliflower
- Homemade Garlic Breadsticks
- Roasted Garlic Parmesan Brussels Sprouts
- Air Fryer Green Beans
- Garlic Parmesan Focaccia Bread
Looking for another savory pumpkin recipe? Try my Turkey Pumpkin Chili! It's an easy one pot meal that is incredibly flavorful and delicious! Serve it with my cornbread for a winning dinner!
Storing Pumpkin Pasta Bake
Storing: Store any leftover baked pumpkin pasta in an air tight container in the fridge.
Reheating: Reheat any leftovers in a low oven or in the microwave until warmed through.
Make Ahead: You can make this pumpkin pasta bake 1-2 days in advance and store tightly covered in the fridge until ready to bake. When ready, let the casserole come to room temperature while the oven preheats and then bake according to directions.
Freezing: Before baking you can freeze the casserole to use later. Tightly wrap the pasta bake in plastic wrap and aluminum foil. Label, date and freeze for up to 4 months. When ready to enjoy, thaw in the fridge overnight and then bake according to directions. You may have to add a few minutes to the bake time depending on how cold your casserole is.
Heather's Favorite Tools for this Recipe
- This is my favorite deep skillet. It's large enough to stir everything together.
- I've had my Rachael Ray pots and pans since my wedding in 2010 and I love them. They've held up great and they're affordable.
- I love Pyrex baking dishes and CorningWare baking dishes.
- If you have not tried a Meat Chopper you are missing out. It is the best thing for crumbling and cooking ground meat!
- These glass measuring cups from Pyrex are my favorite to use when measuring liquids!
- A garlic press works great if you want to use fresh garlic and not have to chop it. I use a Pampered Chef one but this garlic press from OXO is a great one too!
- A simple box grater is perfect for shredding your own cheese.
Tips for Baked Pumpkin Pasta
- Gather and prepare all your ingredients ahead of time. This makes the recipe easier and quicker to make. It also ensures that there is no forgotten ingredient or mistakes.
- Don't overboil your pasta. Cook it for one minute less than what the al dente instructions say. It will continue to cook in the oven as it bakes.
- Shred and grate your own cheese. It will melt easier and create a better texture in the sauce. The pre-shredded cheese does not melt well and can leave a grainy texture.
- The recipe can easily be divided in half and baked in a 8x8 or 9x9 baking dish.
- Bake the pumpkin pasta in individual dishes or ramekins for a fun way to serve your family.
More Baked Pasta Recipes:
- Broccoli Mac and Cheese
- Tuna Noodle Casserole
- Baked Rigatoni Casserole
- Chicken Spaghetti
- Homemade Lasagna
Did you make this recipe? Rate it!
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Baked Pumpkin Pasta
Baked Pumpkin Pasta is a cozy, homemade dinner filled with creamy pumpkin sauce, Italian sausage, and tender pasta for the perfect family friendly meal. Simple ingredients and easy prep make this recipe a delicious choice for weeknights, meal prep, or stocking the freezer for busy days.
Servings: 12
Ingredients
- 1 pound rigatoni pasta
- 1 pound Italian sausage
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 1 tablespoon minced garlic, about 2 cloves
- 15 ounces pumpkin puree
- 15 ounces tomato sauce
- ½ teaspoon dried sage
- 1 teaspoon dried parsley
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon nutmeg
- ½ cup heavy whipping cream
- 2 cups shredded mozzarella
- ½ cup grated Parmesan
- ½ cup pasta water
Instructions
- Preheat the oven to 375°F and grease a 9x13 casserole dish or a 3 quart baking dish with nonstick cooking spray or rub it with a little olive oil.
- Cook the pasta 1 minute less than the package directions for al dente. Remember to salt your water to flavor the pasta and reserve 1 cup of pasta water.
- In a large deep skillet, crumble and brown the sausage over medium heat until fully cooked. Remove sausage to paper towel lined plate and set aside. Wipe out the excess grease from skillet.
- In the same skillet, heat the olive oil over medium heat and sauté onions until soft and translucent, about 4-5 minutes.
- Add the minced garlic and cook another minute until fragrant.
- Stir in the pumpkin puree, tomato sauce, sage, parsley, salt, black pepper and nutmeg until smooth.
- Stir in the the heavy cream and heat through.
- Add 1 cup of shredded mozzarella and stir until it is melted.
- Add the cooked sausage, pasta and ½ cup of pasta water to the sauce and stir to combine everything. If the sauce seems too thick add a little more pasta water.
- Scoop or pour the pasta into the prepared baking dish and spread out into an even layer.
- Evenly top pasta with grated Parmesan cheese and remaining shredded mozzarella.
- Bake pasta in preheated oven for 25-30 minutes until bubbly and the cheese is melted and lightly golden.
Nutrition
Calories: 423kcal | Carbohydrates: 35g | Protein: 17g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 58mg | Sodium: 836mg | Potassium: 402mg | Fiber: 3g | Sugar: 4g | Vitamin A: 5978IU | Vitamin C: 5mg | Calcium: 170mg | Iron: 2mg
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