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Cheesy Pumpkin Pasta Bake

Cheesy pumpkin pasta bake with rigatoni, a silky pumpkin cream sauce, and a bubbling golden mozzarella-parmesan crust. Baked in one oven-safe skillet for easy assembly and a hearty weeknight finish.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

Rigatoni or ziti
  • 1 lb rigatoni or ziti Cook 2 minutes less than al dente.
Italian sausage
  • 1 lb Italian sausage Brown and drain fat.
Onion
  • 1 onion Dice and sauté until tender.
Garlic
  • 4 garlic Minced.
Pumpkin puree
  • 1 can (15 oz) pumpkin puree
Heavy cream
  • 1 cup heavy cream
Chicken broth
  • 0.5 cup chicken broth
Italian seasoning
  • 1 tsp Italian seasoning
Nutmeg
  • 0.5 tsp nutmeg
Cayenne
  • 0.25 tsp cayenne
Mozzarella
  • 2 cup shredded mozzarella Scatter over top before baking.
Parmesan
  • 1 cup parmesan Grated; scatter over top before baking.
Sage or basil
  • fresh sage or basil for garnish Garnish after baking.
Salt and pepper
  • salt and pepper to taste Season the sauce.

Equipment

  • 1 cast iron skillet

Method
 

Prep and cook
  1. Preheat the oven to 375F. Cook the rigatoni or ziti 2 minutes less than al dente so it finishes cooking in the bake.
Build the sauce and assemble
  1. Brown the Italian sausage in a large oven-safe skillet, then drain the fat. Keep the meat in the skillet for layering.
  2. Add the diced onion to the skillet and cook for 4 minutes. Stir until softened and fragrant.
  3. Add the minced garlic and cook for 1 minute. Stir continuously to prevent burning.
  4. Stir in the pumpkin puree, heavy cream, chicken broth, Italian seasoning, nutmeg, and cayenne. Mix until smooth and evenly colored.
  5. Simmer the pumpkin mixture for 5 minutes. Stir occasionally until slightly thickened.
  6. Season with salt and pepper to taste. Toss the cooked pasta into the sauce until well coated.
  7. Scatter the shredded mozzarella and grated parmesan over the top. Cover the surface so the crust bakes up golden.
Bake and garnish
  1. Bake at 375F for 25-30 minutes until bubbling and golden. Watch for melted cheese that browns around the edges.
  2. Garnish with fresh sage or basil. Add it right after baking for the best color.

Notes

Pro tip: choose rigatoni or ziti that holds sauce well, and don’t overcook the pasta since it finishes in the oven. Refrigerate leftovers in an airtight container for up to 3 days; reheat until hot in the oven or microwave. Freezing is not recommended because cream sauces can separate after thawing. For a lighter option, use half-and-half instead of heavy cream and expect a slightly thinner sauce.