Can I make this ahead of time?

Yes. Assemble ahead, cover and refrigerate. When ready to bake, add 5 to 10 minutes extra bake time if baking from cold.

What pasta shapes work best?

Short pastas hold sauce best. Rigatoni, penne, ziti, fusilli, rotini, and farfalle are all great choices.

How do I store and reheat leftovers?

Store in an airtight container for up to 3 days in the fridge. Reheat covered with foil at 350°F until warmed through, adding a little broth or water to keep it creamy.

Hearty Pumpkin and Sausage Pasta Bake: Cheesy Comfort Food

Name: Pumpkin and Sausage Pasta Bake: Cozy, Cheesy, Comfort Food
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
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; Chopped fresh parsley (optional, for garnish)

Description

Pumpkin and Sausage Pasta Bake with creamy pumpkin sauce, savory sausage, melty cheese, and cozy fall flavors. Perfect for a hearty dinner.

Ingredients

Scale

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

Chopped fresh parsley (optional, for garnish)

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Instructions

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

2. Cook pasta in boiling salted water for 2 minutes less than package directions; drain and set aside.

3. In a large skillet, cook sausage over medium-high heat until browned; drain on paper towels, leaving 1 tbsp grease in skillet.

4. Reduce heat to medium-low; sauté onions until softened, add garlic and cook 1 more minute.

5. Combine chicken base and water; add to skillet with pumpkin, sage, salt, and pepper; bring to boil then simmer gently for 5 minutes.

6. Add half and half and cooked sausage; simmer gently 5 more minutes; adjust seasoning.

7. Add pasta to sauce and stir gently.

8. Layer half pasta mixture in prepared dish; top with half Parmesan and mozzarella; repeat layers.

9. Bake 20 minutes until bubbly and cheese melted.

10. Garnish with parsley if desired; serve immediately.

Notes

If bulk sausage unavailable, remove casings from sausage links.

Any short pasta (penne, fusilli, rotini, farfalle, orecchiette, gemelli) works.

Cook pasta slightly under for best texture in bake.

Salt pasta water properly: 2 quarts water + 1 tbsp kosher salt for 8 oz pasta.

Ensure use of pure pumpkin, not pumpkin pie filling.

Best served immediately; reheating tips: add water/broth and cover with foil to prevent drying.

Estimated calories: approx. 502 per serving for 6 servings; very filling.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Dinner
Method: Bake
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 502
Sugar: 4g
Sodium: 890mg
Fat: 30g
Saturated Fat: 14g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 3g
Protein: 23g
Cholesterol: 75mg