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Cheesy Pumpkin Pasta Bake

Cheesy pumpkin pasta bake with rigatoni in a creamy pumpkin sauce, topped with mozzarella and parmesan for a golden bubbling crust. The pasta is boiled 2 minutes under al dente and finished in the oven for a thick, saucy bake.
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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: 690
Ingredients Equipment Method Notes

Ingredients
  

Pasta bake base
  • 1 lb rigatoni or ziti Use rigatoni or ziti for the classic ridged pasta shape.
  • 1 lb Italian sausage Italian sausage, browned and drained for a rich filling.
  • 1 onion Diced onion for sweetness and body.
  • 4 garlic Minced garlic for aroma.
Pumpkin cream sauce
  • 1 can (15 oz) pumpkin puree Use plain pumpkin puree (not pumpkin pie filling).
  • 1 cup heavy cream Adds creamy texture to the sauce.
  • 0.5 cup chicken broth Helps thin the sauce so it coats the pasta.
  • 1 tsp Italian seasoning Warm Italian herbs blend.
  • 0.5 tsp nutmeg Adds cozy, fragrant spice.
  • 0.25 tsp cayenne Optional heat; adjust to taste.
Cheese topping
  • 2 cups shredded mozzarella For meltiness and golden bubbly edges.
  • 1 cup parmesan Grated parmesan for savory, browned top.
  • 0.5 Fresh sage or basil Fresh herbs for garnish after baking.
Seasoning
  • 1 Salt and pepper to taste Season in the sauce and as needed before serving.

Equipment

  • 1 Dutch oven

Method
 

Preheat and par-cook pasta
  1. Preheat oven to 375F, and set out a large oven-safe skillet for assembling the bake.
  2. Cook rigatoni or ziti in boiling water 2 minutes less than al dente, then drain.
Brown sausage and build the sauce
  1. Brown Italian sausage in a large oven-safe skillet, then drain the excess fat.
  2. Add diced onion to the skillet and cook for 4 minutes.
  3. Stir in minced garlic and cook for 1 minute.
  4. Stir in pumpkin puree, heavy cream, chicken broth, Italian seasoning, nutmeg, and cayenne, then simmer for 5 minutes.
  5. Season with salt and pepper to taste, then toss in the cooked pasta until coated.
Bake and finish
  1. Scatter shredded mozzarella and grated parmesan over the top in an even layer.
  2. Bake at 375F for 25-30 minutes until bubbling and golden.
  3. Garnish with fresh sage or basil before serving.

Notes

For the best texture, keep the pasta 2 minutes under al dente so it finishes tender during baking without turning mushy. Refrigerate leftovers in a covered container up to 3 days; reheat in a 350F oven until warmed through. Freezing is not recommended because the creamy pumpkin sauce can separate. For a lighter option, use half-and-half instead of heavy cream (sauce will be slightly thinner but still tasty).