I can’t get enough of this Pumpkin and Sausage Pasta Bake, loaded with savory sausage, creamy pumpkin sauce, tender pasta, and plenty of melty cheese. It’s the kind of hearty dinner that disappears fast and has everyone hoping for leftovers.

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I’m wildly into this Pumpkin and Sausage Pasta Bake because I get creamy, savory, slightly messy bites in the best way. I love how canned pumpkin puree gives the sauce body without making it taste like dessert, and Italian sausage brings the salty, meaty bite I keep chasing with every forkful.

I want a pasta bake that comes out bubbling and dramatic, then turns into those saucy, scoopable corners I will absolutely fight for. And the leftovers?

Better than I want to admit. This is the kind of dinner I think about before lunch even ends.

Ingredients

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Penne or rigatoni holds the creamy pumpkin sauce in every little groove.
Italian sausage brings the cozy, savory bite that makes this feel like dinner.
Olive oil helps soften everything up without making it feel greasy.
Onion adds sweetness and that “something smells good” kitchen moment.
Garlic makes the sauce taste fuller, because pasta needs garlic.
Always.
Pumpkin puree keeps it creamy, earthy, and secretly a little wholesome.
Heavy cream or half and half makes the sauce silky and rich.
Stock loosens the pumpkin so it coats the pasta instead of clumping.
Sage gives it that cozy fall flavor without trying too hard.
Nutmeg adds warmth in the background, not a dessert vibe.
Red pepper flakes add a tiny kick, if you’re into that.
Mozzarella melts into gooey pockets, which is basically the whole point.
Parmesan adds salty, nutty flavor and makes the top taste amazing.
Breadcrumbs and butter give you that golden, crunchy topping everyone steals first.
Plus salt and pepper pull everything together so it doesn’t taste flat.

Ingredient Quantities

12 ounces penne or rigatoni pasta

1 pound sweet or mild Italian sausage, casings removed

1 tablespoon olive oil

1 medium onion, finely chopped

2 to 3 garlic cloves, minced

15 ounces canned pumpkin puree

1/2 cup heavy cream or half and half

1/2 cup low sodium chicken or vegetable stock

1 teaspoon chopped fresh sage or 1/2 teaspoon dried sage

1/4 teaspoon ground nutmeg

1/2 teaspoon red pepper flakes, optional

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese, plus extra for serving

1/2 cup plain breadcrumbs

2 tablespoons unsalted butter, melted

Salt to taste

Freshly ground black pepper to taste

How to Make this

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1. Preheat oven to 375 F. Cook 12 ounces penne or rigatoni in salted boiling water until just al dente, drain and reserve 1/2 cup pasta cooking water.

2. In a large skillet heat 1 tablespoon olive oil over medium heat. Add 1 pound sweet or mild Italian sausage (casings removed) and cook, breaking up meat, until browned and cooked through, about 6 to 8 minutes. Transfer sausage to a plate and drain excess fat if needed.

3. In the same skillet add the finely chopped medium onion and cook until softened, about 4 minutes. Add 2 to 3 minced garlic cloves and cook 30 seconds until fragrant.

4. Return the cooked sausage to the skillet and stir in 15 ounces canned pumpkin puree, 1/2 cup heavy cream or half and half, and 1/2 cup low sodium chicken or vegetable stock. Add 1 teaspoon chopped fresh sage or 1/2 teaspoon dried sage, 1/4 teaspoon ground nutmeg, and 1/2 teaspoon red pepper flakes if using. Season with salt and freshly ground black pepper to taste.

5. Simmer the sauce gently for 3 to 5 minutes to meld flavors. If the sauce seems too thick, add a bit of the reserved pasta water to reach a creamy consistency.

6. Stir in the drained pasta and 1/2 cup grated Parmesan cheese until well coated. Taste and adjust seasoning.

7. Transfer the pasta mixture to a lightly greased 9 by 13 inch or similarly sized baking dish. Sprinkle 1 cup shredded mozzarella cheese evenly over the top.

8. In a small bowl combine 1/2 cup plain breadcrumbs with 2 tablespoons melted unsalted butter and a little extra grated Parmesan. Sprinkle the breadcrumb mixture over the mozzarella.

9. Bake in the preheated oven until bubbling and the topping is golden, about 15 to 20 minutes. If you want a deeper color, broil 1 to 2 minutes while watching closely.

10. Let rest 5 minutes before serving. Serve with extra grated Parmesan and freshly ground black pepper.

Equipment Needed

1. Large pot for boiling pasta
2. Colander for draining pasta
3. Large skillet for cooking sausage and sauce
4. 9 by 13 inch baking dish, lightly greased
5. Chef knife
6. Cutting board
7. Measuring cups and spoons
8. Wooden spoon or heatproof spatula for stirring
9. Small bowl for mixing breadcrumbs and butter
10. Oven mitts or pot holders

FAQ

Can I use a different pasta shape or gluten free pasta? Yes, any sturdy short pasta like fusilli, farfalle or gluten free penne works well; adjust cooking time per package so it is al dente before baking.

Can I make this vegetarian? Yes, substitute the sausage with crumbled tempeh, cooked lentils or a plant based sausage, and use vegetable stock instead of chicken stock.

How do I adjust the spice level? Omit or reduce the red pepper flakes for milder flavor, or add a pinch more for extra heat; Italian sausage varieties also vary in spiciness so choose mild or sweet if you want less kick.

Can I prepare this ahead of time? Yes, assemble the pasta and sauce, refrigerate in the baking dish up to 24 hours, then bake uncovered and add a few extra minutes if cold from the fridge.

How should I store leftovers and how long do they keep? Cool to room temperature, transfer to airtight containers and refrigerate for 3 to 4 days, or freeze for up to 2 months; thaw overnight in the fridge before reheating.

Can I lighten the dish by reducing cream or cheese? Yes, use half and half or a mixture of milk and a tablespoon of cornstarch instead of heavy cream, and reduce the mozzarella or Parmesan to taste; texture will be slightly less rich but still flavorful.

Pumpkin And Sausage Pasta Bake Recipe Substitutions and Variations

Pasta
- Gluten free penne or rigatoni (rice or corn based)
- Whole wheat pasta for more fiber and a nuttier flavor
- Orecchiette or fusilli for a different shape that holds sauce well
- Zucchini noodles for a low carb option
Italian sausage
- Ground turkey or chicken seasoned with fennel and paprika for a lighter meat option
- Sweet or spicy Italian chicken sausage if you want lower fat
- Crumbled plant based sausage for a vegetarian swap
- Italian seasoned ground pork if you prefer a milder texture
Pumpkin puree
- Butternut squash puree for a similar texture and slightly sweeter taste
- Sweet potato puree for earthier sweetness and creaminess
- Acorn squash puree diluted with a little stock if you want a subtler flavor
Heavy cream or half and half
- Whole milk plus 2 tablespoons butter per cup to mimic richness
- Evaporated milk for a slightly thicker, shelf stable option
- Full fat coconut milk for dairy free creaminess, note coconut flavor
- Plain Greek yogurt thinned with a splash of milk or stock, added off heat to prevent curdling

Pro Tips

1. Brown the sausage until you get some deep, caramelized bits on the pan. Those browned pieces are flavor gold. Drain excess fat if it feels greasy, but leave a tablespoon or so to carry flavor into the sauce.

2. Build sweetness in the base by cooking the onion until very soft and slightly golden, and don’t rush the garlic. If you want a little acidity to balance the pumpkin, splash in a tablespoon of white wine or a squeeze of lemon while the pan is hot and scrape up the fond.

3. Use the reserved pasta cooking water sparingly to loosen the sauce. Add a tablespoon at a time until the sauce becomes silky rather than soupy. Stir in the cheeses off the heat so they melt into creamy ribbons without breaking or separating.

4. For a crunchy, flavorful topping, toast the breadcrumb and butter mixture in a skillet until golden before sprinkling it over the cheese. Let the baked pasta rest for a few minutes before serving so the sauce firms up a bit, and finish plates with extra grated Parmesan and a few torn fresh sage leaves or a light grate of lemon zest to brighten the dish.

Pumpkin And Sausage Pasta Bake Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

697

kcal

Equipment: 1. Large pot for boiling pasta
2. Colander for draining pasta
3. Large skillet for cooking sausage and sauce
4. 9 by 13 inch baking dish, lightly greased
5. Chef knife
6. Cutting board
7. Measuring cups and spoons
8. Wooden spoon or heatproof spatula for stirring
9. Small bowl for mixing breadcrumbs and butter
10. Oven mitts or pot holders

Ingredients

12 ounces penne or rigatoni pasta
1 pound sweet or mild Italian sausage, casings removed
1 tablespoon olive oil
1 medium onion, finely chopped
2 to 3 garlic cloves, minced
15 ounces canned pumpkin puree
1/2 cup heavy cream or half and half
1/2 cup low sodium chicken or vegetable stock
1 teaspoon chopped fresh sage or 1/2 teaspoon dried sage
1/4 teaspoon ground nutmeg
1/2 teaspoon red pepper flakes, optional
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese, plus extra for serving
1/2 cup plain breadcrumbs
2 tablespoons unsalted butter, melted
Salt to taste
Freshly ground black pepper to taste

Directions

Preheat oven to 375 F. Cook 12 ounces penne or rigatoni in salted boiling water until just al dente, drain and reserve 1/2 cup pasta cooking water.
In a large skillet heat 1 tablespoon olive oil over medium heat. Add 1 pound sweet or mild Italian sausage (casings removed) and cook, breaking up meat, until browned and cooked through, about 6 to 8 minutes. Transfer sausage to a plate and drain excess fat if needed.
In the same skillet add the finely chopped medium onion and cook until softened, about 4 minutes. Add 2 to 3 minced garlic cloves and cook 30 seconds until fragrant.
Return the cooked sausage to the skillet and stir in 15 ounces canned pumpkin puree, 1/2 cup heavy cream or half and half, and 1/2 cup low sodium chicken or vegetable stock. Add 1 teaspoon chopped fresh sage or 1/2 teaspoon dried sage, 1/4 teaspoon ground nutmeg, and 1/2 teaspoon red pepper flakes if using. Season with salt and freshly ground black pepper to taste.
Simmer the sauce gently for 3 to 5 minutes to meld flavors. If the sauce seems too thick, add a bit of the reserved pasta water to reach a creamy consistency.
Stir in the drained pasta and 1/2 cup grated Parmesan cheese until well coated. Taste and adjust seasoning.
Transfer the pasta mixture to a lightly greased 9 by 13 inch or similarly sized baking dish. Sprinkle 1 cup shredded mozzarella cheese evenly over the top.
In a small bowl combine 1/2 cup plain breadcrumbs with 2 tablespoons melted unsalted butter and a little extra grated Parmesan. Sprinkle the breadcrumb mixture over the mozzarella.
Bake in the preheated oven until bubbling and the topping is golden, about 15 to 20 minutes. If you want a deeper color, broil 1 to 2 minutes while watching closely.
Let rest 5 minutes before serving. Serve with extra grated Parmesan and freshly ground black pepper.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.