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Cheesy Pumpkin Pasta Bake

Cheesy pumpkin pasta bake with rigatoni, Italian sausage, and a creamy pumpkin sauce finished with a bubbling mozzarella-parmesan crust. Oven-baked until golden, with a warm pumpkin-and-spice aroma and simple weeknight assembly.
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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: 820
Ingredients Equipment Method Notes

Ingredients
  

Rigatoni or ziti
  • 1 lb rigatoni or ziti
Italian sausage
  • 1 lb Italian sausage Use mild or hot based on preference.
Aromatics and spices
  • 1 onion Diced.
  • 4 garlic Minced.
  • 1 tsp Italian seasoning
  • 0.5 tsp nutmeg
  • 0.25 tsp cayenne
  • 1 salt and pepper to taste Season throughout as needed.
Pumpkin sauce base
  • 1 can (15 oz) pumpkin puree
  • 1 cup heavy cream
  • 0.5 cup chicken broth
Cheese topping
  • 2 cup shredded mozzarella
  • 1 cup parmesan, grated
Garnish
  • 1 fresh sage or basil for garnish Optional garnish.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Preheat and par-cook the pasta
  1. Preheat the oven to 375°F, then bring a pot of salted water to a boil. Cook the rigatoni or ziti for 2 minutes less than al dente.
Brown sausage and build the sauce
  1. Brown the Italian sausage in a large oven-safe skillet over medium heat, then drain off excess fat. Add the diced onion and cook for 4 minutes, stirring occasionally.
  2. Add the minced garlic and cook for 1 minute, stirring until fragrant. Stir in the pumpkin puree, heavy cream, and chicken broth.
  3. Add Italian seasoning, nutmeg, and cayenne, then simmer for 5 minutes until the sauce looks slightly thickened. Season with salt and pepper to taste.
  4. Drain the pasta and toss it into the skillet with the pumpkin sauce. Spread everything into an even layer.
Top and bake
  1. Scatter the shredded mozzarella and grated parmesan over the top to cover evenly. Bake at 375°F for 25-30 minutes until bubbling and golden.
  2. Remove from the oven and garnish with fresh sage or basil. Rest briefly before serving for cleaner slices.

Notes

For the best golden top, keep the oven at a steady 375°F and make sure the cheese is fully covering the sauce so it browns instead of steaming. Refrigerate leftovers in an airtight container for up to 4 days; reheat in the oven or microwave until hot. Freezing is not recommended because the cream can break. For a lighter option, swap heavy cream for half-and-half and use reduced-fat mozzarella (texture may be slightly softer).