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Cheesy Pumpkin Pasta Bake

Cheesy pumpkin pasta bake with rigatoni in a creamy pumpkin sauce and a bubbly mozzarella-parmesan crust. Oven-baked until golden, with Italian sausage and warm spices for a thick, comforting 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: 850
Ingredients Equipment Method Notes

Ingredients
  

Pasta bake base
  • 1 lb rigatoni or ziti Use rigatoni or ziti for sturdy baked texture.
  • 1 lb Italian sausage Italian sausage adds savory flavor; drain excess fat after browning.
  • 1 onion Dice for even sautéing.
  • 4 garlic Minced cloves.
  • 1 can (15 oz) pumpkin puree Canned pumpkin puree for a smooth sauce.
  • 1 cup heavy cream Provides richness and creamy consistency.
  • 0.5 cup chicken broth Helps loosen the sauce for coating the pasta.
  • 1 tsp Italian seasoning Classic blend for an easy flavor base.
  • 0.5 tsp nutmeg Ground nutmeg for warm pumpkin-spice notes.
  • 0.25 tsp cayenne Optional heat; adjust to taste.
  • 2 cups shredded mozzarella Top cheese for stretch and browning.
  • 1 cup parmesan, grated Adds salty, crisp golden edges.
  • 1 Fresh sage or basil for garnish Fresh herbs for finishing.
  • 1 Salt and pepper to taste Season to preference.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Preheat and par-cook the pasta
  1. Preheat the oven to 375F. Cook the rigatoni or ziti 2 minutes less than al dente so it finishes baking without getting mushy.
Brown sausage and build the sauce
  1. Brown Italian sausage in a large oven-safe skillet, then drain the fat. Keep the skillet on medium heat for the next sauté steps.
  2. Add the diced onion and cook for 4 minutes. Stir occasionally until softened and slightly golden.
  3. Add the minced garlic and cook for 1 minute. Stir constantly so it doesn’t brown.
  4. Stir in pumpkin puree, heavy cream, chicken broth, Italian seasoning, nutmeg, and cayenne, then simmer for 5 minutes. Keep it at a steady simmer until slightly thickened and well combined.
Combine, top, and bake
  1. Season with salt and pepper to taste, then toss in the cooked pasta. Mix until the pasta is evenly coated in the pumpkin cream sauce.
  2. Scatter shredded mozzarella and grated parmesan over the top. Distribute evenly so the bake browns in patches.
  3. Bake for 25-30 minutes at 375F until bubbling and golden. Garnish with fresh sage or basil right after baking to finish.

Notes

For a cleaner, thicker sauce, let the simmer step go for the full 5 minutes so it coats the pasta. Refrigerate leftovers in a covered container for up to 3 days; reheat in a 350F oven until hot and bubbling, or microwave until warmed. Freezing is yes—cool completely, freeze up to 2 months, and thaw overnight before reheating. For a lighter option, swap heavy cream for half-and-half (texture will be a bit less rich).