This Pumpkin and Sausage Pasta Bake is a warm and cozy dish that combines creamy pumpkin with tasty sausage and gooey cheese. Perfect for a family dinner!
The flavors blend so well, you might just make it your new go-to meal! I love how easy it is to whip up, and it makes for great leftovers too. Yum! 🍂
Key Ingredients & Substitutions
Pasta: I recommend using rigatoni since its shape holds onto the sauce beautifully. If you don’t have rigatoni, penne, or fusilli works well too! You can even use whole wheat or gluten-free pasta if you’re looking for healthier or gluten-free options.
Italian Sausage: The sausages provide a nice flavor kick. You can choose between mild or spicy, depending on your taste. Alternatively, turkey or chicken sausage is a great lighter option, and even crumbled vegetarian sausage can work if you want a meat-free version.
Pumpkin Puree: Make sure you’re using pumpkin puree, not pumpkin pie filling. If you’re in a pinch, homemade puree from roasted pumpkin is a fantastic option. Sweet potato puree is another tasty alternative if you’re looking for a change.
Cheese: Mozzarella brings great meltiness, while Parmesan adds a nice salty kick. If you’re dairy-free, try using plant-based cheeses that melt well, or just increase the breadcrumbs on top for crunch.
Heavy Cream: You can swap it for half-and-half or even milk for a lighter dish. For a dairy-free option, coconut cream or a cashew cream can give you that creamy texture without the dairy.
How Do You Get the Perfect Creamy Pumpkin Sauce?
The key to the creamy pumpkin sauce is to let it simmer and meld the flavors. Here’s my step-by-step to achieve that smooth texture:
- Heat olive oil in your skillet, adding sausage and cooking until browned.
- Add mushrooms and cook until they soften, then stir in garlic for flavor.
- Mix in pumpkin puree and cream, along with sage and nutmeg. Let it gently simmer for 3-5 minutes.
- Keep stirring until it’s well-blended and warmed through. This brings all the delicious flavors together.
This method helps ensure the sauce is rich and velvety. Enjoy your baking adventure!
How to Make Pumpkin and Sausage Pasta Bake
Ingredients You’ll Need:
For the Pasta Bake:
- 12 ounces rigatoni or other short pasta
- 1 tablespoon olive oil
- 1 pound Italian sausage, casings removed (mild or spicy depending on preference)
- 8 ounces mushrooms, sliced
- 2 cloves garlic, minced
- 1 cup pumpkin puree (not pie filling)
- 1/2 cup heavy cream or half-and-half
- 1 teaspoon dried sage (or 1 tablespoon fresh sage, chopped)
- 1/2 teaspoon ground nutmeg
- Salt and pepper to taste
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup breadcrumbs (for topping)
- Fresh sage leaves (optional, for garnish)
How Much Time Will You Need?
This delicious pasta bake takes about 30 minutes to prepare and 15-20 minutes to bake, making it a total of around 50 minutes from start to finish. It’s perfect for a quick weeknight meal!
Step-by-Step Instructions:
1. Preheat the Oven & Cook the Pasta:
Start by preheating your oven to 375°F (190°C). While it’s heating up, bring a large pot of salted water to a boil. Add the pasta and cook it according to the package instructions until it’s al dente. Once cooked, drain the pasta and set it aside for later.
2. Brown the Sausage:
In a large oven-safe skillet or pan, heat the olive oil over medium heat. Next, add the Italian sausage, breaking it up with a spoon. Cook it for about 5-7 minutes until it’s browned and cooked through. This adds a wonderful depth of flavor to your dish.
3. Sauté the Vegetables:
Now, add the sliced mushrooms to the skillet with the cooked sausage. Let them cook for about 4-5 minutes until they’re softened. Then, stir in the minced garlic and cook for another minute until it’s fragrant and delicious!
4. Create the Pumpkin Sauce:
Now it’s time to make the sauce! Stir in the pumpkin puree, heavy cream, dried sage, and ground nutmeg. Season the mixture with salt and pepper to your taste. Allow the sauce to simmer gently for about 3-5 minutes. This step helps all the flavors to meld together beautifully.
5. Combine Pasta and Sauce:
Add the cooked pasta back into the skillet, tossing everything together so that the pasta is evenly coated with the creamy pumpkin sauce. This is where the magic happens—combine all those wonderful flavors!
6. Top with Cheese and Breadcrumbs:
Sprinkle the shredded mozzarella and grated Parmesan cheese evenly over the top of the pasta mixture. Then, sprinkle the breadcrumbs on top for that perfect crunchy finish!
7. Bake to Perfection:
Carefully place the skillet in your preheated oven and bake for 15-20 minutes, or until the cheese is melted and bubbly, and the breadcrumbs are golden brown. Your kitchen will smell amazing!
8. Garnish & Serve:
If you like, garnish your delicious pasta bake with fresh sage leaves before serving. Then, dig in while it’s hot and enjoy the comforting and hearty flavors of this pumpkin and sausage pasta bake!
Can I Use Different Types of Pasta?
Absolutely! While rigatoni works great, you can substitute it with penne, fusilli, or any other short pasta you prefer. Just make sure to adjust the cooking time as necessary for different pasta shapes!
Can I Make This Recipe Vegetarian?
Yes! You can easily make this dish vegetarian by swapping the Italian sausage for a plant-based sausage or sautéed vegetables. Additionally, consider adding some extra mushrooms or spinach to enhance the flavor.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through. If it’s a bit dry after reheating, adding a splash of cream or water can help bring back some moisture.
Can I Freeze This Dish?
Yes, you can freeze the pasta bake! Let it cool completely, then cover it tightly with plastic wrap and foil before freezing. It should keep well for up to 3 months. Thaw in the fridge overnight before reheating in the oven for the best results!
