Why Make This Recipe
Pumpkin and sausage pasta bake is a hearty and comforting dish that combines the rich flavors of pumpkin with savory Italian sausage. It’s perfect for fall and a great family meal. This recipe is not only filling but also packed with nutrients, making it a balanced choice for dinner. Plus, it’s simple to prepare and can be made in one dish, which means less cleanup for you!
How to Make Pumpkin and Sausage Pasta Bake
Ingredients
- Cooking spray
- 8 ounces rigatoni pasta (or ziti)
- 1 pound bulk sweet Italian sausage
- 1 cup chopped onions
- 4 cloves garlic (minced)
- 1 teaspoon roasted chicken base (such as Better Than Bouillon)
- 1 cup water
- 1 (15-ounce) can pure pumpkin
- 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)
Directions
- Preheat the oven to 375°F. Spray a 3 or 4-quart baking dish with cooking spray.
- Cook the pasta in boiling salted water for 2 minutes less than the package directions. Drain and set aside.
- In a large skillet, cook the sausage over medium-high heat until it’s lightly browned. Remove the sausage and place it on a plate lined with paper towels to drain excess grease.
- Leave about one tablespoon of grease in the skillet. If there’s more, remove the excess.
- Reduce heat to medium-low and add the onions. Sauté until they start to soften.
- Add the garlic and sauté for another minute.
- Combine the chicken base with water and add it to the skillet along with the pumpkin and sage. Season with salt and pepper. Bring to a boil, then reduce heat and simmer for 5 minutes.
- Add the half and half and cooked sausage. Simmer for another 5 minutes. Taste and adjust seasoning if needed.
- Stir in the cooked pasta until well combined.
- Place half of the pasta mixture in the baking dish. Top with half of the Parmesan and half of the mozzarella.
- Add the remaining pasta mixture and top with the remaining Parmesan and mozzarella.
- Bake for 20 minutes or until the sauce is bubbly and the cheese is melted.
- Sprinkle with fresh parsley if desired. Serve immediately.
How to Serve Pumpkin and Sausage Pasta Bake
Serve the pumpkin and sausage pasta bake warm, right from the oven. It goes well with a simple green salad or garlic bread. The flavors are rich, so a light side makes for a perfectly balanced meal.
How to Store Pumpkin and Sausage Pasta Bake
Allow any leftover pasta bake to cool completely. Store it in an airtight container in the refrigerator for up to 3 days. You can reheat individual portions in the microwave or bake it again in the oven until warm.
Tips to Make Pumpkin and Sausage Pasta Bake
- To prevent the pasta from becoming mushy, cook it just under the package directions.
- If you prefer a little kick, consider using spicy Italian sausage instead of sweet.
- Feel free to add vegetables like spinach or bell peppers for extra nutrition and flavor.
Variation
You can easily make this dish vegetarian by substituting the sausage with plant-based sausage or mushrooms. Use vegetable broth instead of chicken base for a vegetarian option.
FAQs
Can I use other types of pasta?
Yes, you can substitute rigatoni or ziti with any pasta you prefer, such as penne or fusilli.
Can I freeze this dish?
Yes, you can freeze the pasta bake before baking. Just cover it tightly, and when you’re ready to eat, bake it straight from the freezer, adding extra baking time.
Is it necessary to use half and half?
Half and half gives a creamy texture, but you can use whole milk or a dairy-free alternative if you prefer.
Pumpkin and Sausage Pasta Bake
Ingredients
Main ingredients
- 8 ounces rigatoni pasta (or ziti)
- 1 pound bulk sweet Italian sausage
- 1 cup chopped onions
- 4 cloves garlic (minced)
- 1 teaspoon roasted chicken base (such as Better Than Bouillon)
- 1 cup water
- 1 15-ounce can pure pumpkin
- 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)
Instructions
Preparation
- Preheat the oven to 375°F. Spray a 3 or 4-quart baking dish with cooking spray.
- Cook the pasta in boiling salted water for 2 minutes less than the package directions. Drain and set aside.
Cooking
- In a large skillet, cook the sausage over medium-high heat until it's lightly browned. Remove the sausage and place it on a plate lined with paper towels to drain excess grease.
- Leave about one tablespoon of grease in the skillet. If there's more, remove the excess.
- Reduce heat to medium-low and add the onions. Sauté until they start to soften.
- Add the garlic and sauté for another minute.
- Combine the chicken base with water and add it to the skillet along with the pumpkin and sage. Season with salt and pepper. Bring to a boil, then reduce heat and simmer for 5 minutes.
- Add the half and half and cooked sausage. Simmer for another 5 minutes. Taste and adjust seasoning if needed.
- Stir in the cooked pasta until well combined.
Assembly
- Place half of the pasta mixture in the baking dish. Top with half of the Parmesan and half of the mozzarella.
- Add the remaining pasta mixture and top with the remaining Parmesan and mozzarella.
- Bake for 20 minutes or until the sauce is bubbly and the cheese is melted.
- Sprinkle with fresh parsley if desired. Serve immediately.