Name: Pumpkin and Sausage Pasta Bake Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Italian
Ingredients: cooking spray; 8 ounces rigatoni pasta, or ziti; 1 pound bulk sweet Italian sausage; 1 cup chopped onions; 4 cloves garlic, minced; 1 teaspoon roasted chicken base; 1 cup water; 1 (15-ounce) can pure pumpkin; ½ teaspoon dried ground sage; 1 cup half and half; ½ cup grated Parmesan cheese, divided; 1 cup shredded mozzarella cheese, divided; salt and pepper, to taste; chopped fresh parsley, optional, for garnish

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Unapologetically creamy, warmly spiced, and brimming with heartiness, this Pumpkin and Sausage Pasta Bake is one of those recipes that makes you wish autumn would stick around all year. The sauce, velvety from sweet pumpkin and a splash of half and half, hugs every noodle, while savory Italian sausage brings deep comfort with every bite. This is a dinner that’s special enough for guests but easy enough for a weeknight, and after the first forkful, you’ll see why it’s a permanent fixture at my family table.

Pumpkin and Sausage Pasta Bake Recipe - Recipe Image

Ingredients You’ll Need

This deliciously cozy dish brings together a handful of simple pantry staples, each one lending its signature flair—think bright pumpkin for color and velvety texture, and sausage for that unbeatable savory depth. Don’t skip out on any of these: every ingredient, however humble, plays a crucial part in making this pasta bake utterly craveable.

Cooking spray: Ensures your pasta bake slides right out with no sticky mess.
8 ounces rigatoni (or ziti) pasta: The brisk, hollow shape is perfect for soaking up every bit of the luscious sauce.
1 pound bulk sweet Italian sausage: Gives the dish its rich, meaty character and unmistakable flavor.
1 cup chopped onions: Provides aromatic sweetness and great depth to the sauce.
4 cloves garlic, minced: Because every pasta bake deserves a garlicky backbone.
1 teaspoon roasted chicken base: Adds a savory boost that makes the sauce taste slow-cooked (substitute 1 cup of chicken broth if needed).
1 cup water: Helps blend the chicken base and gets your sauce to the perfect consistency.
1 (15-ounce) can pure pumpkin: The star of the show—creamy, vibrantly colored, and a secret nutritional bonus.
½ teaspoon dried ground sage: Infuses elegance and warm autumn flavor into the sauce.
1 cup half and half: Rounds everything out with extra creaminess—your sauce will thank you.
½ cup grated Parmesan cheese, divided: Salty and nutty, this cheese melts beautifully and crowns the top.
1 cup shredded mozzarella cheese, divided: For that gooey, melty cheese pull—need I say more?
Salt and pepper, to taste: Don’t forget these classics for perfect seasoning.
Chopped fresh parsley, optional: Adds a pop of color and freshness to your finished dish.

How to Make Pumpkin and Sausage Pasta Bake

Step 1: Prep Your Baking Dish and Preheat the Oven

Get things started by preheating your oven to 375°F. Give a 3 or 4-quart baking dish a generous coat of cooking spray—this step lets your Pumpkin and Sausage Pasta Bake serve up in perfect, intact squares. If you don’t have the exact dish size, a 9 x 13-inch pan works like a charm, too.

Step 2: Cook the Pasta

Bring a pot of salted water to a rolling boil. Add your rigatoni or ziti and cook it for 2 minutes less than the package suggests. This little pasta trick keeps the noodles just firm enough, so they won’t go mushy after baking in that scrumptious pumpkin sauce. Drain and set aside, but don’t let the pasta cool too much.

Step 3: Brown the Sausage

While your pasta is cooking, heat a large skillet and add the bulk sweet Italian sausage. Allow it to brown and lightly crisp, breaking it into crumbles as it cooks. Once it’s beautifully caramelized, move the sausage to a paper towel-lined plate to drain away excess grease. Reserve about a tablespoon of the sausage drippings in the pan for adding extra flavor to the next step.

Step 4: Sauté Onions and Garlic

Turn the heat down to medium-low and toss your chopped onions into that flavorful pan. Sauté them, stirring frequently, until they start to turn translucent and soften. Add the garlic, stirring constantly for just a minute—just until it blooms with fragrance without burning.

Step 5: Build the Pumpkin Sauce

Dissolve the roasted chicken base in water, then pour it into the skillet along with the pure pumpkin and dried sage. Add a little salt and pepper to taste. Bring this gorgeous mixture up to a bubbling boil before turning the heat down for a gentle simmer, letting everything come together for about 5 minutes. The sauce should look creamy and golden.

Step 6: Stir in Cream and Sausage

Now, stir in the half and half and tuck the cooked sausage back into the party. Let everything gently simmer together for another 5 minutes; this is where the sauce turns dreamy and silky. Have a quick taste and adjust the seasoning if needed—just keep in mind that the Parmesan cheese added later will boost the saltiness.

Step 7: Combine Pasta and Sauce

Add the cooked pasta to the pan and gently toss everything together until the noodles are blanketed in fragrant, pumpkin-rich sauce. Take a moment and soak up how delicious the whole kitchen smells—that’s the sign you’re on the right track.

Step 8: Layer with Cheese and Bake

Spoon half of the pasta mixture into your prepared baking dish, then sprinkle with half the Parmesan and half the mozzarella. Layer on the rest of the pasta and finish with the remaining cheese. Slide your Pumpkin and Sausage Pasta Bake into the oven and bake for about 20 minutes, or until the cheese is melted and bubbling and everything looks golden and inviting.

Step 9: Garnish and Serve

Once your pasta bake is out of the oven, let it sit for just a few minutes so the layers can settle, then shower it with chopped fresh parsley for the loveliest finish. Serve immediately for that irresistible creamy texture!

How to Serve Pumpkin and Sausage Pasta Bake

Garnishes

For that final, chef-worthy touch, sprinkle finely chopped fresh parsley or even some extra Parmesan over the top. The herbs add a fresh note and vibrant color, while the cheese gives every serving a picture-perfect finish. If you like a little heat, a pinch of red pepper flakes works wonders, too.

Side Dishes

This Pumpkin and Sausage Pasta Bake is wonderfully hearty, but I love pairing it with a crisp green salad tossed in a zesty vinaigrette. Garlic bread or warm, crusty baguette is also a must-have for soaking up every last bit of sauce. Roasted Brussels sprouts or a simple sautéed green bean side also complement the cozy flavors beautifully.

Creative Ways to Present

If you’re serving a crowd, try portioning the pasta bake into individual ramekins before baking for an elegant dinner party twist. For a family-style effect, bring the bubbling casserole dish right to the table. If you want to get really festive, serve each portion over a nest of sautéed spinach or kale for a pop of green.

Make Ahead and Storage

Storing Leftovers

Once cooled, cover the baking dish tightly with foil or transfer leftovers to airtight containers. Your Pumpkin and Sausage Pasta Bake will keep well in the refrigerator for up to 4 days. It’s perfect for lunchboxes or a quick dinner later in the week!

Freezing

This recipe freezes beautifully. Simply let the bake cool completely, then wrap the dish with both plastic wrap and aluminum foil (or store individual portions in freezer-safe containers). The pasta bake will keep in the freezer for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

To reheat, cover the baking dish with foil and warm in a 350°F oven until heated through, about 20 to 25 minutes. For a quick option, individual portions reheat nicely in the microwave—just add a drizzle of milk or half and half if the sauce seems a bit thick.

FAQs

Can I use different types of sausage in the Pumpkin and Sausage Pasta Bake?

Absolutely! While sweet Italian sausage is classic for its seasoning, feel free to try spicy or smoked varieties, or use turkey or chicken sausage if you want something lighter. Each will bring its own unique spin to the dish.

Is it possible to make this recipe vegetarian?

Yes—just swap the sausage for your favorite plant-based sausage or add hearty vegetables like mushrooms, roasted red peppers, or spinach. Use vegetable base or broth in place of chicken base, and the result is still every bit as satisfying.

Can I make Pumpkin and Sausage Pasta Bake ahead of time?

Definitely! You can assemble everything up to the point of baking, then cover and refrigerate for up to 24 hours. Add an extra 10 minutes to the bake time if going straight from the fridge to the oven.

What type of pasta works best in this recipe?

Short, sturdy pastas like rigatoni, ziti, or penne are perfect because their shape holds up to baking and allows the creamy pumpkin sauce to coat every nook and cranny.

Can I use fresh pumpkin instead of canned?

You sure can! Just roast and purée your fresh pumpkin until smooth. Use about 1 and 3/4 cups of purée to match the volume of a 15-ounce can, and you’re set for a more rustic, homemade flavor.

Final Thoughts

If you’re looking for a comforting, show-stopping meal with just the right blend of nostalgia and seasonal flair, you owe it to yourself to try this Pumpkin and Sausage Pasta Bake. From the bubbling golden cheese to the velvety pumpkin sauce, every bite is a celebration—share it with loved ones or savor it all for yourself, and let it become a new tradition in your home!