Hearty Pumpkin and Sausage Pasta Bake: Cheesy Comfort Food

Cold evenings call for something hearty and satisfying, right? This Pumpkin and Sausage Pasta Bake checks every box: creamy pumpkin sauce, savory sausage, melty cheese, and all the comforting fall flavors we crave. It’s perfect for gathering around the table and digging in.

Why You’ll Love This Recipe

This bake is both comforting and practical. You’ll appreciate that:

• The pumpkin sauce is creamy but light
• It brings cozy fall flavor with sage and sausage
• You can make it ahead for busy nights
• Leftovers taste just as good

This dish fills your kitchen with wonderful smells and brings everyone to the table with smiles.

Ingredients You’ll Need

Gather everything before you start for a smooth cooking flow.

Core Ingredients

• Cooking spray
• 8 ounces rigatoni or ziti pasta
• 1 pound bulk sweet Italian sausage
• 1 cup chopped onions
• 4 cloves garlic, minced
• 1 teaspoon roasted chicken base (or Better Than Bouillon)
• 1 cup water (or chicken broth)
• 1 (15-ounce) can pure pumpkin (not pumpkin pie filling)
• ½ teaspoon dried ground sage
• 1 cup half and half
• ½ cup grated Parmesan cheese, divided
• 1 cup shredded mozzarella cheese, divided
• Salt and pepper, to taste

Optional Garnishes and Notes

• Fresh chopped parsley for garnish
• Salt pasta water properly: 1 tbsp kosher salt per 2 quarts water for 8 oz pasta
• If you can’t find bulk sausage, remove casings from sausage links
• Short pastas like penne, fusilli, or farfalle work perfectly
• Check your can carefully to be sure you’re using pure pumpkin

How to Make Pumpkin and Sausage Pasta Bake

This recipe is easy and fills your kitchen with inviting smells.

Prepare the Pasta and Sausage

Preheat oven to 375°F and spray a 3 or 4-quart baking dish with cooking spray.

Cook pasta in boiling salted water for 2 minutes less than the package suggests. Drain and set aside.

In a large skillet, cook sausage over medium-high heat until browned and crumbly. Drain on paper towels, leaving 1 tablespoon of fat in the skillet.

Make the Pumpkin Sauce

Reduce heat to medium-low. Add onions and cook until softened but not browned. Stir in garlic and cook 1 more minute.

Combine chicken base with water and add to skillet with pumpkin, sage, salt, and pepper. Bring to a gentle boil, then simmer for 5 minutes.

Add half and half and cooked sausage. Simmer gently 5 minutes more. Taste and adjust seasoning as needed.

Assemble and Bake

Stir cooked pasta gently into the sauce.

Layer half the pasta mixture into the prepared baking dish. Top with half the Parmesan and mozzarella.

Repeat layers with remaining pasta and cheeses.

Bake uncovered for 20 minutes until bubbly and golden.

Sprinkle with fresh parsley if using and serve hot.

Tips for Success

Cook pasta slightly under so it holds up during baking.

Always use pure pumpkin with no added spices or sweeteners.

When reheating leftovers, add a splash of water or broth and cover with foil to keep moisture.

Serve with a salad or simple roasted vegetable for a complete meal.

FAQ

Pumpkin and Sausage Pasta Bake Recipe Card

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More Such Recipes

Looking for more cozy meals?
Try this creamy chicken pesto pasta for cozy weeknight dinners.
Or enjoy a savory chicken chili with pumpkin for fall meals.
For mornings, make easy pumpkin baked oatmeal for a hearty autumn breakfast.
And don’t miss garlic parmesan chicken recipe perfect alongside pasta bakes.

Conclusion

This Pumpkin and Sausage Pasta Bake is exactly what you want when you crave something warm and cheesy. It’s easy, delicious, and full of fall flavor.

If you make it, leave a comment, rate the recipe, or share it with a friend who loves comfort food.

You can follow along on Pinterest and Facebook for more kitchen inspiration