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Cheesy Pumpkin Pasta Bake

Cheesy pumpkin pasta bake with rigatoni in a rich pumpkin cream sauce, finished with a golden bubbling mozzarella and parmesan crust. Par-cooked pasta and a skillet simmer create a creamy bake that holds its texture after 25–30 minutes in the oven.
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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: 720
Ingredients Equipment Method Notes

Ingredients
  

Pasta and sausage
  • 1 lb rigatoni or ziti
  • 1 lb Italian sausage
Aromatics and sauce base
  • 1 onion
  • 4 cloves garlic
  • 1 can (15 oz) pumpkin puree
  • 1 cup heavy cream
  • 0.5 cup chicken broth
Seasonings
  • 1 tsp Italian seasoning
  • 0.5 tsp nutmeg
  • 0.25 tsp cayenne
  • Salt and pepper to taste
Cheese topping
  • 2 cups shredded mozzarella
  • 1 cup parmesan, grated
  • Fresh sage or basil for garnish

Equipment

  • 1 cast iron skillet

Method
 

Prep and par-cook
  1. Preheat the oven to 375F. Par-cook the rigatoni or ziti in salted water 2 minutes less than al dente, then drain.
Brown sausage and build the pumpkin cream sauce
  1. Brown the Italian sausage in a large oven-safe skillet. Drain the fat so the sauce doesn’t get greasy.
  2. Add the diced onion to the skillet and cook for 4 minutes, stirring occasionally, until softened. Keep the heat steady so it doesn’t brown too much.
  3. Add the minced garlic and cook for 1 minute. Stir constantly until fragrant.
  4. Stir in the pumpkin puree, heavy cream, chicken broth, Italian seasoning, nutmeg, and cayenne. Simmer for 5 minutes to thicken slightly.
  5. Season the sauce with salt and pepper to taste. Toss the cooked pasta into the skillet until evenly coated.
Bake and finish
  1. Scatter the shredded mozzarella and grated parmesan over the top. Make sure the cheese is in an even layer so it bakes into a crust.
  2. Bake at 375F for 25-30 minutes, until bubbling throughout and golden on top. Garnish with fresh sage for a bright finish.

Notes

For clean slices and a creamy center, let the baked pasta rest 5–10 minutes after pulling it from the oven. Store leftovers in the refrigerator up to 4 days; reheat in a 325F oven or microwave until hot. Freezing is yes—freeze covered up to 2 months, then thaw overnight in the fridge and reheat at 325F until bubbling. For a lighter option, swap half the heavy cream for evaporated milk to reduce richness while keeping the sauce creamy.